My Korean Kitchen · by Sue★ 4.8 (6)
Korean Rice Cake Soup (Tteokguk)
NUTRITION · PER SERVING135M COOK
CAL 33%·PRO 100%
CARBS 60G37% OF CAL
3G FIBER3G SUGAR54G OTHER
FAT 14G19% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Korean rice cake soup with beef broth, chewy rice cakes, egg, and nori. Savory and comforting, traditionally eaten for celebrations.
mainkoreansoupbeef🍲 stockpotdairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g skinless fat-less brisket ((1 pound), soaked in cold water for 30 mins to remove any excess blood)
- 10 cups water
- 1 large onion ((270 g / 0.6 pounds), cut into quadrants)
- 2 stalks green onion (white part only) (keep the green part for the toppings.)
- 10 whole black peppers
- 400 g Korean rice cakes for soup ((0.8 pounds))
- 1 Tbsp Korean soy sauce for soup
- 1/2 tsp minced garlic
- Fine sea salt (, to taste (I didn’t add any, but if you need it))
- 2 eggs
- 1 to 2 stalks green onion (green part only) (, thinly sliced)
- 2 to 3 sheets Korean roasted dried seaweed (, (sushi seaweed is suitable) – cut into thin strips or crushed/torn with your hands.)
- shredded cooked brisket
At a glance
PER SERVING · TIME 135M
CAL 33%·PRO 100%
CARBS 60G37% OF CAL
3G FIBER3G SUGAR54G OTHER
FAT 14G19% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 45m
- Sodium
- 1107mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 71mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.