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Tteokguk (Korean Rice Cake Soup)

kept byaakozlowski

3 1/2 – 4 cups beef or anchovy-dashima stock*
2 1/2 cups sliced rice cakes (tteok)
2 eggs, lightly beaten (separately)
2 scallions, chopped
1 – 2 sheet(s) laver (seaweed a.k.a. gim or nori), toasted
1 TB tamari (gluten-free soy sauce)
salt and pepper
canola or grape seed oil for cooking



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