Rice cake soup

Name: Rice cake soup
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Rice cake soup rice cakes, 300 g; Beef Soup, 100 g; Water, 900 ml; eggs, 1 pieces; Korean soup soy sauce, 15 ml; Minced garlic, 5 g; toasted sesame oil, 5 ml; green onion, 20 g

Rice cake soup — After the rice cakes float, cut one to check if it is soft to the center.

25 min · 2 servings

Ingredients

Rice cake soup rice cakes, 300 g Beef Soup, 100 g Water, 900 ml eggs, 1 pieces Korean soup soy sauce, 15 ml Minced garlic, 5 g toasted sesame oil, 5 ml green onion, 20 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Soak the rice cakes in water for 10 minutes and chop beef finely.
Coat cooking pot with toasted sesame oil and stir-fry beef for 3 minutes, then add water and boil for 10 minutes.
Add rice cake, Korean soup soy sauce, and garlic and boil for 4 minutes until the rice cake becomes soft.
Add beaten eggs and green onion, cook eggs completely, then serve.

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Food nutrition

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