Korean Rice Cake Soup

Korean Rice Cake Soup, known as Tteokguk, is a traditional dish enjoyed during the Lunar New Year, symbolizing the wish for a prosperous year ahead. This healthy version combines chewy rice cakes, savory broth, and fresh vegetables for a comforting meal.

Ingredients

• Rice cakes (tteok) - 200 grams
• Beef (sliced, preferably brisket) - 100 grams
• Water - 1 liter
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Garlic (minced) - 2 cloves
• Green onion (sliced) - 2 stalks
• Egg (beaten) - 1 large
• Carrot (julienned) - 1 small
• Zucchini (julienned) - 1 small
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring 1 liter of water to a boil and add the sliced beef.
2. Once the beef is cooked, add the minced garlic and soy sauce, and simmer for 10 minutes.
3. Add the rice cakes to the pot and cook for another 5-7 minutes until they become soft.
4. Stir in the julienned carrot and zucchini, and cook for an additional 5 minutes.
5. Season the soup with salt and black pepper to taste.
6. In a small bowl, beat the egg and slowly drizzle it into the soup while stirring gently to create egg ribbons.
7. Remove from heat and garnish with sliced green onion and sesame oil before serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 1 L

Health Benefits

• Rich in protein from beef and egg, supporting muscle health.
• Contains a variety of vegetables that provide essential vitamins and minerals.

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