Tteoukguk Korean rice cake soup with pork, egg, and kimchi

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tteoukguk Korean rice cake soup with pork, egg, and kimchi

Make It Ahead

Tteoukguk Korean rice cake soup with pork, egg, and kimchi

Gluten-Free Friendly, Dairy-Free, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

25–40 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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)
Ingredient IQ
What’s the story about nori? Made from dried seaweed that’s been chopped and compressed into sheets, this versatile dark green staple has its origins in Japan and is also a popular ingredient in Korean cuisine. It is commonly used to make maki sushi rolls and as garnish for vegetables and soups, as we’ve done here.

Make It Ahead
You can make the soup broth up to 1 day ahead (Steps 1 and 2, stopping before you add the rice cakes and cabbage). Let cool, then cover and refrigerate. The next day, gently rewarm the broth and add the rice cakes and cabbage while you proceed with Steps 3 and 4.

Market Watch
Due to record cold temperatures this spring, organic onion supplies are unpredictable. You may receive organic shallots instead; if so, prep and cook them as instructed for the onion.

Nutrition per serving

Calories 550, Total Fat 22g (28% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 750mg (33% DV), Total Carb. 52g (19% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Eggs, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the soup ingredients

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Coarsely chop the kimchi.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Pat the pork dry with a paper towel; season with salt and pepper. Cut the pork crosswise into 1-inch-wide strips.

2

Cook the soup

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the onion, kimchi, and white parts of the scallions and season with salt and pepper. Cook, stirring occasionally, until the onion and scallions start to soften, 2 to 3 minutes.
Add 3 cups [5 cups] water and bring to a boil. Reduce to a simmer, cover, and cook until the pork is almost tender, 10 to 12 minutes. Add the rice cakes and cabbage, cover, and cook, stirring occasionally, until the rice cakes are soft, the pork is cooked through, and the cabbage is tender, 5 to 6 minutes. Remove from the heat and stir in the tamari.
While the soup cooks, prepare the egg.

3

Cook the egg

  • Crack the egg into a small bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
In a small frying pan over medium-low heat, warm 1 teaspoon oil until hot but not smoking. Add the egg, then swirl the pan to coat the bottom evenly with the egg. Cook without stirring until the egg is set and beginning to release from the pan around the edges, 2 to 3 minutes. Using a spatula, gently flip the egg and cook until just cooked through, about 30 seconds longer. Transfer to a cutting board to cool slightly. Gently roll up the egg, then cut crosswise into ¼-inch-wide strips.

Serve

Transfer the soup to individual bowls. Garnish with the sesame oil, nori, egg, and green parts of the scallions and serve.
Kids Can!
  • Measure the onion.
  • Measure the water.
  • Add the garnishes.
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