Ingredients with Measurements:
- 4 cups of chicken broth
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of soy sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of black pepper
- 2 cloves of garlic, minced
- 2 green onions, thinly sliced
- 1/2 pound of rice cakes
- 2 eggs, beaten
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring the chicken broth and water to a boil.
2. Add the salt, soy sauce, sesame oil, black pepper, garlic, and green onions to the pot.
3. Add the rice cakes to the pot and cook for 5-7 minutes, or until they are tender.
4. Slowly pour the beaten eggs into the pot while stirring the soup.
5. Cook for an additional 2-3 minutes, or until the eggs are cooked through.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Boiling
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 5g
Cholesterol: 110mg
Sodium: 1000mg
Total carbohydrates: 25g
Protein: 9g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth.
- Beef or pork can be added for additional protein.
- Red pepper flakes can be added for a spicy kick.
Variations:
- Add sliced mushrooms for additional flavor.
- Use vegetable dumplings instead of rice cakes.
- Add shredded chicken for additional protein.
Tips and tricks:
- Be sure to stir the soup while adding the eggs to prevent clumping.
- If the soup is too thick, add more water or broth to thin it out.
- Garnish with additional green onions or sesame seeds for added flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a garnish of green onions and sesame seeds.
Garnishes:
Green onions, sesame seeds, red pepper flakes
Pairings:
Kimchi, pickled vegetables, steamed rice
Suggested side dishes:
Japchae (stir-fried glass noodles), mandu (dumplings), bulgogi (marinated beef)
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the rice cakes are too hard, soak them in water for 10-15 minutes before adding them to the soup.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Gyeran Tteokguk is a traditional Korean soup that is often eaten on New Year's Day as a symbol of good luck and prosperity.
Flavor profiles:
Savory, slightly sweet, garlicky, and nutty
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
Related Categories
Cooking Method: N/A
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Region: Korean
Taste: Savory, Eggy, Umami, Mild, Comforting