Tteokguk

1. 1

   1. Filter the simmered broth (1.4 kg) through cotton cloths, rip up the beef along with the texture (160 g).

2. 2

   2. Pour the broth in the pot, heat it up for 5 minutes on high heat. When it boils, add the sliced rice cake, boil for 3 minutes When the rice cake float on the surface, season with clear soy sauce and salt, add green onion, bring it to a boil once more.

3. 3

   3. Dip up the soup in a bowl, garnish with beef (80 g), egg and shred red pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.