My final recipe from Hairy Bikers’ Asian Adventure — tteokguk, Korean rice cake soup! Yum!
I used vegetable stock, for the broth, since I only had one veggie stock cube left — one cube in 1.25L water was a bit feeble-tasting, though, so I’ll use two cubes next time.
It went pretty well otherwise — the beef mince and the eggy bits all turned out fine. The rice cakes were kind of interesting — faint savoury taste (obviously) and a texture rather like mochi. Quite nice, really!
The recipe said it made two portions, but I was able to stretch it to three — it’s pretty hearty stuff!
That’s all I have to say on this one, really…
Also, this is my last post before putting this blog on temporary hiatus — I’m sufficiently slammed with work that I have neither the time nor the mental energy to come up with interesting posts on the regular, and even though this blog is technically part of my business website, there’s very little to say about my work since I’m bound by a confidentiality agreement.
Keep cooking, folks — bon appetit!