Tteoukguk Korean rice cake soup with pork, egg, and kimchi | Sunbasket
For an authentic preparation of the egg in this Korean pork, kimchi, and rice cake soup, cook beaten eggs, slice into thin ribbons, and use as a garnish.
Ingredients
- 1 yellow onion (see Market Watch note)
- 3 ounces kimchi
- 3 scallions
- 2 pork blade steaks (about 6 ounces each)
- 5 ounces Korean rice cakes
- ¼ pound shredded green or other cabbage
- 1 tablespoon gluten-free tamari
- 1 pasture-raised organic egg
- 1 tablespoon sesame oil
- Nori strips (for garnish)
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