As seen in the February 2018 edition of the
Chosun Taekwondo Academy Newsletter
Tteokguk Rice Cake Soup
In Korea everyone celebrates
Jeongwol Daeboreum ( Lunar New Year) by enjoying a bowl of Tteokguk, rice cake
soup. The clean white broth
signifies a fresh start to
the new year and the coin shape of the tteokguk-yong-tteok ( rice cakes)
represent good luck and good fortune. This is another example of Korean cooking
that is not spicey and would make a great introduction to anyone new to Korean
cuisine. Kids will love it too! I have researched two recipes so far and I find
this one to be excellent.
INGREDIENTS
1 pound sliced rice cakes
10 ounces beef chuck
3 cloves garlic
5 green onions
1 tablespoon toasted sesame
oil
1 tablespoon light soy sauce
(gukgangang)
1 tablespoon soju ( drink the
rest, ice, soju and pink grapefruit juice, super yummy)
2 egg yolks
salt
Toasted seaweed for garnish
Freshly ground pepper
Soak the rice cakes in cold
water for 20 minutes.
Wash the beef in cold water
to remove excess blood, pat dry and cut in to bite size pieces.
Slice the green onions and
garlic
Heat a soup pot over medium
high heat with sesame oil and sauté the beef and garlic for a quick minute. Add
soy sauce and soju and stir. When the beef is no longer pink add 10 cups water
and boil for 15 minutes.
While your beef is cooking
whisk the eggs and salt and pour into a
gently heated pan and create a thin pancake. Flip it over for a second then
place on cutting board to cool. Slice into thin strips. This will be a garnish
with the Gim (toasted seaweed).
As the broth is cooking skim
off any foam that forms on the surface, this creates the clear broth.
Drain the rice cakes and add
them to the pot. Boil for five minutes. Sprinkle in the green onions and season
with salt and fresh ground pepper.
Ladle into a bowl and drizzle
with sesame oil. Crush the toasted
seaweed with your fingers and add some
sliced egg to garnish the soup.
Enjoy!!
Happy New Year to you all!!
Year of the Dog!!
Haeng bog meogneum
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