Ingredients
Units
Scale
- 4 cups chicken stock
- 1 lb Korean sliced rice cake
- 2 green onions
- 5 to 6 garlic cloves
- 2 eggs
- Gim, Korean toasted and seasoned seaweed
- Sesame oil & seeds
- Chili thread, optional
Instructions
- In a medium size pot, bring chicken stock to a boil. Add rice cake and bring it back to boil, then reduce the heat to medium-high and keep cooking until the rice cake is softened and tender, for about 3 to 5 minutes.
- Meanwhile, chop green onion and garlic and crack eggs in a small mixing bowl. Gently mix egg yolk and white.
- Stir in green onion and garlic into the soup. Pour eggs in a circling motion, trying to make sure they are as spaced apart as possible. Count 5 seconds and gently stir in a zig-zag motion. Bring back to a boil and remove from heat.
- Transfer to a serving bowl and garnish with gim (Korean toasted and seasoned seaweed), a drizzle of sesame oil, sesame seeds, and chili treats, if using. Enjoy!
- Cook Time: 8 mins
