Tteokguk Recipes
TTEOKGUK (KOREAN RICE CAKE SOUP)
It's been a long time since we've eaten tteokguk (rice cake soup) so it was a pleasant surprise when the wife took over the reins in the kitchen and surprised me and the kids with this delicious Korean soup. Tteokguk is a traditional dish enjoyed by many (if not all Koreans) during the Lunar New Year holiday. The rice cake used to make tteokguk is first made into a long, white cylinder shape called garae tteok. Its shape and length is symbolic, wishing for longevity in life.
Provided by mykoreaneats
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 48m
Yield 4
Number Of Ingredients 9
Steps:
- Combine water and beef strips in a stockpot; bring to a boil. Reduce to medium-high heat and simmer, skimming off any foam from the top. Add onion and garlic; simmer stock until flavors combine, 15 to 20 minutes.
- Rinse rice cake slices in cold water and drain well. Stir rice cakes and soy sauce into the stock; bring to a gentle boil until rice cake slices start to float, 8 to 10 minutes. Season with salt and pepper. Stir eggs and green onions into the stock. Ladle into bowls.
Nutrition Facts : Calories 714.8 calories, Carbohydrate 137.9 g, Cholesterol 112.4 mg, Fat 6.8 g, Fiber 0.8 g, Protein 20.9 g, SaturatedFat 1.5 g, Sodium 556.2 mg, Sugar 1.7 g
KOREAN TTEOKGUK (RICE CAKE SOUP)
This is a traditional dish enjoyed by many--if not all--Koreans during the New Year's and Lunar New Year holidays. Although there wasn't a lot of time for cooking or eating, I got to experience a semi-instant tteokguk for New Year's Day thanks to a good friend of mine. Garnish with green onions; add mandu (dumplings) or thin slices of beef if you like. Serve hot, as rice cakes will get soggy over time.
Provided by mykoreaneats
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 46m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 1/2 teaspoon olive oil in a nonstick skillet over medium-low heat. Beat egg yolks in a small bowl and pour into the skillet. Tilt skillet so eggs yolks spread in a thin and even sheet. Cook until set, about 1 minute per side. Transfer to a cutting board and slice into thin strips. Repeat with egg whites.
- Place nori in another skillet over medium heat; toast until bright green and crispy, about 30 seconds per side. Cut into thin strips.
- Rinse rice cakes in cold water; drain.
- Pour beef stock into a large pot; bring to a boil. Add rice cakes and garlic. Simmer until rice cake slices are tender, about 5 minutes. Add green onions; continue cooking until rice cakes start floating to the top, 3 to 5 minutes more. Season with salt and pepper.
- Ladle soup into serving bowls. Garnish with egg and nori strips.
Nutrition Facts : Calories 553.2 calories, Carbohydrate 111.5 g, Cholesterol 62 mg, Fat 6.2 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 1 g, Sodium 566.8 mg, Sugar 0.3 g
TTEOKGUK
Number Of Ingredients 17
Steps:
- 1. Filter the simmered broth (1.4 kg) through cotton cloths, rip up the beef along with the texture (160 g). 2. Pour the broth in the pot, heat it up for 5 minutes on high heat. When it boils, add the sliced rice cake, boil for 3 minutes When the rice cake float on the surface, season with clear soy sauce and salt, add green onion, bring it to a boil once more. 3. Dip up the soup in a bowl, garnish with beef (80 g), egg and shred red pepper.
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