gluten-free joc soups and stews Tteokguk

Ingredients:

6 cups beef or anchovy broth
1/2 lb sliced rice cakes (tteok)
1 tablespoon sesame oil
2 eggs, beaten
2 sheets dried seaweed (gim), sliced
2 green onions, chopped
1 tablespoon soy sauce
Salt and pepper to taste
1 tablespoon toasted sesame seeds

Steps:

Bring the broth to a boil, then add the rice cakes and cook until softened.
Stir in sesame oil, soy sauce, salt, and pepper.
Slowly pour in the beaten eggs, stirring gently to create ribbons.
Garnish with seaweed, green onions, and sesame seeds.