Korean Egg Rice Cake Soup (달걀 떡국, DalGyal TteokGuk) | Aeri's Kitchen

Steps

1. 1Get about 1 cup of rice cakes (5 oz) for TteokGuk which are called TteokGukTteok.
2. 2Add 1½ cups of water and the rice cakes to a pot. Cook them on medium-high.
3. 3Once the water starts to boil, season the soup with 1 tsp of fish sauce and 2 pinches of salt. Here, the fish sauce is the secret tip for making the savory broth without spending a lot of time making the broth.
4. 4Cook it for 5 minutes on medium-high and occasionally remove the foam from the surface with a spoon. Depending on the rice cake brand, the cooking time may vary.
5. 5Meanwhile, break 1 egg and mix it with 1 pinch of salt. We also need to cut ¼ cup worth of green onion into ½ inch pieces.
6. 6After 5 minutes, when the rice cakes are almost done cooking, add ½ tsp of minced garlic.
7. 7Then slowly drizzle the egg mixture into the soup, and gently stir the soup with a spoon or a chopstick a few times, so that the egg gets mixed in, but still has large chunks.
8. 8Then, add the green onion and cook it for 2 more minutes on medium.
9. 9After 2 minutes, turn off the heat. For the final touch, sprinkle 3-4 pinches of black pepper and drizzle 1 tsp of sesame oil over it before serving.
10. 10For a topping, you can crush some seasoned dried laver over it with your hand like this.