Korean Chicken Tteokguk | Warming New Year's Rice Cake Soup

In a deep pot, combine the chicken stock with 500 ml of water, then add the chicken thigh fillets and finely minced garlic. Bring to a boil over medium heat, then reduce the heat and simmer for about 20-25 minutes until the chicken is completely tender.

Remove the cooked chicken thigh fillets from the soup onto a plate, let them cool for a few minutes, then shred into fine strands using two forks. Toss with 5 ml of sesame oil, a little salt, and freshly ground black pepper.

While the meat is cooking, crack the eggs into a small bowl, lightly season with salt, and whisk with a fork. Lightly grease a frying pan with a little oil, then cook a thin omelette over low heat. Once set and cooled, roll it up and cut into thin strips.