Made with White pollock roe

Pollock Roe Tteokguk (Rice Cake Soup)
Myeongnan Tteokguk

Pollock roe tteokguk looks beautiful with 'roe flowers' blooming in it, and it's good for you too. Use Deokhwa White pollock roe instead of salt and you can make a tteokguk full of umami without any extra seasoning. Make a bowl of protein-packed pollock roe tteokguk for the holidays or for a hearty everyday meal!

Ingredients

100g White pollock roe, 320g tteokguk rice cakes, 1 egg, 1/3 green onion, a little crushed seaweed, a broth pack

How to make

step 1
Rinse the rice cakes in cold water. Cut the White pollock roe into bite-size pieces and slice the green onion.

step 2
Pour water into a pot and add one broth pack. When the water boils, add the rice cakes.

step 3
When the rice cakes float, remove the broth pack, add the White pollock roe and green onion, pour in the beaten egg and boil a little longer.

step 4
Sprinkle crushed seaweed on top to finish.