Scrumptious Korean Rice Cake Soup – Tteokbokki Guk for a Sweet Tooth

Allergens

Milk

Ingredients

• 1. 2 cups rice cake balls (tteokbokki) 2. 4 cups whole milk 3. 1/2 cup white sugar 4. 1 tsp vanilla extract 5. 1/4 tsp salt 6. Optional: toasted sesame seeds, for garnish

Instructions

1. In a large pot, combine the whole milk, sugar, and salt. Stir until the sugar dissolves.
2. Add the rice cake balls to the pot, ensuring they are submerged in the milk mixture.
3. Bring the milk mixture to a gentle simmer over medium heat, stirring occasionally.
4. Once simmering, reduce the heat to low and let the soup cook for 10 minutes, allowing the flavors to meld together.
5. Remove from heat and let the soup rest for another 10 minutes to reach room temperature.
6. Serve warm in bowls, garnished with a sprinkle of toasted sesame seeds, if desired.

Chef’s Insight

The combination of sweet and creamy flavors is perfect for satisfying your cravings.

Notes

The soup's creaminess can be adjusted by adding more or less milk.