Tteokguk
A comforting Korean rice cake soup with sliced egg, greens, mushrooms, and tender beef in a savory broth. Ready in about 20 minutes, this is a warming bowl perfect for any meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 18g
Ingredients
- 2 cups sliced rice cakes
- ½ pound beef (thinly sliced)
- 1 cup mixed mushrooms (sliced)
- 2 cups baby spinach
- 2 large eggs
- 2 tablespoons soy sauce
Instructions
- 1
In a large pot, bring 6 cups of water to a boil. Add the 2 cups rice cakes and 0.5 pound beef, and cook over medium-high heat until the rice cakes are soft and the beef is cooked through, about 8 minutes.
- 2
Stir in the 1 cup mushrooms and 2 tablespoons soy sauce. Cook for 3 minutes until the mushrooms are tender and the broth is fragrant.
- 3
Add the 2 cups spinach and cook just until wilted, about 1 minute. Season with salt and pepper to taste.
- 4
In a small bowl, beat the 2 eggs. Slowly drizzle the eggs into the simmering soup while stirring gently to create ribbons, about 1 minute.
- 5
Ladle the soup into bowls and serve hot, garnished with sliced green onion if desired.
Tools you’ll need
- Large pot
- Small bowl
- Ladle
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