Korean-style Anchovy Tteokguk

Name: Korean-style Anchovy Tteokguk
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 400g Rice cake slices; 1 stick Green onion; 2 piece Egg; 5 slice Dried kelp; 10g Anchovy; 1/2 tbsp Soy sauce; 1/2 tbsp minced garlic; a pinch Salt; a pinch Black pepper

A Korean-style rice cake soup whose broth is built from dried anchovies and kelp, then finished with chewy tteok slices, garlic, soy sauce, and ribbons of egg.

20 minNewEasy Soups Boil Savory

Instructions

1
Required ingredients.
2
After cooking the rice cake slices for 5 minutes, rinse them with cold water (frozen rice cakes need to be cooked for 10-15 minutes).
3
Chop the scallions.
4
Beat the eggs with a little salt.
5
Put kelp and anchovies into water and bring to a boil.
6
After boiling, take it out and keep the soup.
7
Add slices of rice cake to the soup, bring it to a boil, then add minced garlic and soy sauce and cook for 2 minutes.
8
After adding salt, bring it to a boil again, then add the chopped green onions and cook for 30 seconds.
9
Pour in the beaten eggs and cook for 10 seconds.
10
Plate and serve.