Mom's Restaurant Korean Tteok

• 170 grams Chicken thigh (cut into bite-sized pieces)
• 3 small cloves Garlic (grated)
• 1 Tofu (silken)
• 1 Tteok Rice Cakes (I use 15)
• 50 ml Usukuchi soy sauce
• 1 tsp Dashi stock granules
• 1 around 900 ml Water
• 2 Eggs

1. Wash the tteok in cold water.
2. Cut the chicken into bite-sized pieces.
3. Grate the garlic.
4. Beat the eggs.
5. Oh, and make sure to cut the tofu into bite-sized pieces, too.
6. Put the chicken, garlic, soy sauce, and two ladlefuls of water into a pot, and bring to a boil over medium heat.
7. This is an important point!
8. The liquid will coat the ingredients.
9. Add the dashi and the water to the pot.
10. Bring to a boil.
11. Skim a bit of the scum.
12. Just a bit.
13. If you taste it now, it should be a bit salty.
14. Add the tteok and tofu.
15. Boil.
16. When it comes to a rolling boil, add the beaten eggs, and pour them into the pot in a circular motion.
17. Immediately remove from heat.
18. It's also good with nori on top.

chicken thigh, garlic, soy sauce, granules, eggs

Taken from cookpad.com/us/recipes/147174-moms-restaurant-korean-tteok (may not work)