| 5 | cup | water |
| 0.5 | unit | onion |
| 3 | unit | green onions |
| 2 | clove | garlic |
| 1 | unit | kelp/kombu/dashi/dried seaweed for soup stock |
| 0.5 | unit | daikon |
| 1 | tbsp | soy sauce |
| 2 | taste | salt |
| 1 | taste | pepper |
| 1.5 | cup | sliced rice cake not the tteokbboki ones, flat oval shaped ones |
| 2 | unit | eggs |
| 1 | pack | seaweed sheet |
| 1.8 | lb | pork frozen dumpling |
| 0.7 | lb | vegetarian frozen dumpling |
| 1 | tsp | sesame oil |
| 1 | taste | white pepper |
| 0.1 | pack | gluten free dumplings |
TWO POTS + KT BOZO POT
0. smash garlic, green onion cut white part in 1 inch chucks for soup and green in slices for garnish, peel and cube daikon, put rice cake in hot water to loosen up.
1. To prepare broth, bring water, onion, green onion stems, garlic, kombu and radish to a boil. Lower heat to a low simmer and let cook, halfway covered for about 45 minutes.
!! Use KT gluten free soy sauce and gluten free dumplings
2. Once broth is ready, season with soy sauce, salt and pepper to taste. Add additional water as needed if broth is too salty. Bring broth back to a low boil.
3. Rinse rice cakes in cool water after hot water, and break pieces up, then add to the boiling broth. Cook for 3-5 minutes, or until rice cake is soft.
4. Add dumplings in and cook until dumplings fully cooked
5. Turn the heat off and serve.
GARNISH
Make scramble egg sheet and cut in thin slices
Cut seaweed in strips on side as garnish
Green part of scallion in scallion as garnish
Sesame oil to taste
White pepper to taste