Breakfast · 25 min · korean

Tteokguk

A Korean breakfast built around sliced rice cakes and dried kelp — on the table in 25 minutes. Each serving lands at 205 calories with 7g of protein, so it eats like a much heavier meal. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Sliced rice cakes
• 1 4-inch piece Dried kelp
• 6 cups Water
• 2 cloves Garlic
• 1 tbsp Soy sauce
• 2 Eggs
• 2 sheets Dried gim
• 2 Scallions
• 1 tsp Sesame oil

Steps

1. Soak the sliced rice cakes in cold water 20 minutes — hydrated slices cook evenly and stay chewy instead of gummy.
2. Simmer the kelp in 6 cups of water for 10 minutes, remove it, then add the garlic and bring to a gentle boil.
3. Add the drained rice cakes and simmer 5-7 minutes until they float and turn tender.
4. Season with the soy sauce and salt; the broth should taste clean and lightly savory.
5. Drizzle in the beaten eggs while stirring slowly so they set in thin ribbons, then ladle into bowls.
6. Top with gim strips, scallions, and a drop of sesame oil — eat on New Year's morning for luck, or any morning for comfort.

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