Korean Tteokguk Rice Cake Soup Recipes

TTEOKGUK KOREAN RICE CAKE SOUP

Steps:

• Separate egg whites and yolk into two different bowl and season with pinch of salt. Mix them gently without making bubbles.
• Heat a nonstick skillet over low heat and add a dash of cooking oil. Wipe the oil with paper towel so it will all evenly coat the pan.
• Pour egg white mixture on the pan as you are making thin egg omelet. Cook until the surface is settle then flip it over, cook another 30 second to 1 minute and remove from the pan then let it cool. Repeat with the egg yolk.
• Roll the each white and yellow egg omelets and slice thinly to thin strips. Set aside.
• In a large pot, add green onions, garlic, dried kelp, beef and water. Cover, bring it to boil over high heat, remove the kelp and skim the scums on the surface as needed. When the broth looks clean, cover then reduce heat to medium and simmer for 30 minutes.
• Remove the beef and set aside. Remove all the solid ingredients in the pot and discard. Season the soup with salt and soy sauce. Cover and keep it warm.
• Chop up the beef into fine pieces and season with soy sauce, sugar, sesame oil, black pepper sesame seeds, garlic and green onions. Mix well with your hand with squeezing action and set aside.
• Now, increase heat to high and add rice cakes into the broth. Keep stirring until it starts boiling and from the boiling point, cook the rice cakes 2 to 3 minutes or until it's soften. Stir frequently because rice cakes are easy to stuck on the bottom of the pot.
• Serve rice cake soup in a bowl, sprinkle some chopped green onions if you like and garnish with the beef mixture, white and yellow egg omelets and Korean chili threats if you have any. Enjoy!

TTEOKGUK (GOOD LUCK KOREAN RICE CAKE SOUP)

Steps:

• Cut meat into 1 1/2" pieces. Heat sesame oil and 1 Tbsp. vegetable oil in a large pot over medium-high. Add meat and season with salt. Cook, turning occasionally, until browned on all sides, 8-12 minutes.
• Meanwhile, separate scallion whites from greens and coarsely chop; set aside. Thinly slice scallion greens and set aside separately for serving.
• Using a flat-bottomed mug or the side of a chef's knife, lightly smash ginger. Add to pot along with garlic, reserved scallion whites, and 16 cups cold water and bring to a boil. Reduce heat and simmer, skimming any foam from surface, until meat is tender, 60-75 minutes, if using stew meat, or up to 2 hours , if using brisket. Transfer meat to a plate with a slotted spoon, then scoop out ginger and scallion whites and discard.
• Add Korean radish to pot and simmer until tender but not mushy (it should still hold its shape), 12-15 minutes.
• Meanwhile, heat 1 tsp. vegetable oil in a medium nonstick skillet over medium. Whisk eggs in a medium bowl and season with a large pinch of salt. Pour half of eggs into the center of skillet and quickly swirl pan to distribute evenly. Cook eggs undisturbed until they are just set, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is just set, about 1 minute. Slide egg crepe onto a cutting board and fold in half; let cool. Slice into 1/4"-thick ribbons. Repeat with remaining eggs and 1 tsp. vegetable oil.
• Slice beef as thin as you can and return to pot; add rice cakes. Cook until rice cakes are soft, about 5 minutes. Stir in fish sauce; taste and season soup with more salt and a few grinds of pepper.
• Ladle soup into bowls and top with sliced egg, reserved scallion greens, and chile threads (if using).
• Do Ahead
• Soup (without garnishes) can be made 2 days ahead. Let cool; cover and chill. Reheat over medium before serving.