![]() Serve straight away with a side of kimchi! Top it with egg, beef, roasted nori and chopped spring onion. To assemble the tteokguk, pour the beef stock over the rice cakes in a bowl.Separate the egg whites and yolk and beat and then cook separately on a skillet and set aside.Soak pre-sliced shop-bought rice cakes for 15 minutes and then boil them separately for 5 minutes until they are soft. ![]()
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