Korean Lazy Rice Cake Soup (Tteokguk)

By Seonkyoung Longest · 20 min

Ingredients

Instructions

1. Bring the chicken stock to a boil in a medium pot. Add the rice cake, bring back to a boil, then reduce to medium-high and cook 3 to 5 minutes until soft and tender.
2. Chop the green onions and garlic. Crack the eggs into a small bowl and gently beat the yolk and white together.
3. Stir the green onions and garlic into the soup. Pour the egg in a slow circle, spacing it out as much as possible. Count 5 seconds, then stir gently in a zigzag. Bring back to a boil and remove from the heat.
4. Transfer to a serving bowl and top with the seaweed, a drizzle of sesame oil, sesame seeds and chili threads if using.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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