Table of Contents
Pour the egg whites by little by little into the soup and cook for 30 seconds. Add sesame oil, ground black pepper, and chopped green onion. Stir the soup. Remove from the heat and ladle the rice cake soup into individual serving bowls. Garnish with yellow egg strips, crushed seaweed, and red pepper if you want.
Korean rice cakes aren’t the crunchy rice cakes we know in the U.S., but instead steamed grains formed in cylinder-shaped tubes that are sold complete or sliced into oval “coins.” The plain rice cake can be used in many different recipes, from spicy to savory to sweet.
Soak rice cakes in cold water for about 20 minutes. Bring broth to a boil.*. Season to taste with soup soy sauce and black pepper. Add rice cakes and simmer until tender, about 10 minutes. Ladle into individual bowls and then add egg and seaweed strips and scallions.
Soak rice cakes in cold water for about 20 minutes. Bring broth to a boil.*. Season to taste with soup soy sauce and black pepper. Add rice cakes and simmer until tender, about 10 minutes.
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