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Korean Rice Cake Soup (Tteokguk)
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Ingredients
- Sliced rice cakes1 lb
- beef stew meat1/2 lb
- Water5 cups
- sesame oil1/2 tsp + 1/2 tsp
- Onion1 medium onion
- Soup soy sauce (Guk Ganjang)1.5 tsp
- sea salt1/2 tsp
- Garlic4 cloves
- soy sauce (Jin Ganjang)3/4 tsp
- green onions4 chopped
- Chopped garlic1 Tbsp
- Egg1 egg
- sliced green onions2 sliced
- Roasted seaweed (gim)2 Tbsp
- Sugar1/8 tsp
- Black pepper1/4 tsp
Allergens (inferred from ingredient names): eggs, sesame, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 340, protein 13, fat 8, carbs 48, fiber 1, sugar 2
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: kimchimari.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed