Korean Rice Cake Soup Recipes

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KOREAN RICE CAKE SOUP (DUK GUK)



Korean Rice Cake Soup (Duk Guk) image

Enjoy this recipe for Korean Duk Guk, a soup filled with soft Korean rice cakes (duk), that is always eaten on New Year's Day.

Provided by Naomi Imatome-Yun

Categories     Dinner     Lunch     Soup

Time 30m

Yield 4

Number Of Ingredients 8

1 lb Korean duk (flat oval rice cakes)
4 cups broth (beef, anchovy, or chicken)
2 cups water
Soy sauce (to taste)
Pepper (to taste)
2 eggs (cooked in a thin omelet and sliced into thin strips)
1 to 2 dried seaweed sheets (roasted and cut into thin slices)
Garnish: scallions

Steps:

  • Enjoy hot.

Nutrition Facts : Calories 494 kcal, Carbohydrate 93 g, Cholesterol 93 mg, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, Sodium 1377 mg, Sugar 1 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

KOREAN RICE CAKE SOUP RECIPE (TTEOKGUK)



Korean Rice Cake Soup Recipe (Tteokguk) image

Round rice cakes are served in a clear beef broth, then topped with seasoned shredded beef, and egg garnish. Using beef brisket makes this soup broth very authentic and delicious. This is a traditional must-eat New Year's dish in Korea.

Provided by Holly Ford

Categories     Dinner     Lunch     Main Course     Soup

Time 1h5m

Number Of Ingredients 19

1 lb beef brisket or beef rump
4 large chunks Korean radish or daikon radish
3 large dried sea kelp (dashima)
1 large onion (halved)
8 cloves garlic
10 cup water
1 tbsp Korean soup soy sauce (gukganjang)
1 tbsp Korean tuna sauce
salt (to taste)
1 clove garlic (minced)
1/2 tbsp Korean soup soy sauce (gukganjang)
1 tsp sesame oil
2 tsp toasted sesame seeds
2 lb rice cakes
2 eggs (separated)
2 green onions (finely chopped)
sesame oil
roasted seaweed (crumbled, optional)
black pepper

Steps:

  • Simmer with onion, garlic, radish, and dried sea kelp. When the stock begins to boil, it is important to remove the sea kelp and discard. Continue to simmer the rest for 45-60 minutes over low heat. Remove the beef and vegetables and reserve the stock. Discard the vegetables but not the beef. Let the beef cool for 10 minutes.
  • Season the broth with Korean soup soy sauce, Korean tuna sauce, and salt according to your taste. Keep the broth warm.
  • Shred the beef, collecting it in a mixing bowl. Add Korean soup soy sauce, minced garlic, black pepper, sesame oil, and toasted sesame seeds. Toss well and set aside.
  • Separate egg white and egg yolk. Lightly beat each egg part with a fork. Heat a lightly oiled nonstick skillet over medium low heat. Pour a thin layer of egg whites and spread around the skillet with a spoon. Cook each side briefly, about 1 minute. (Do not brown the egg.) Set the cooked egg whites aside, then do the same with the egg yolks.
  • Slice the whites and yolks into short, thin white and yellow strips. Set aside.
  • Soak the rice cakes in water for 15 minutes while you are making the stock. To cook the rice cakes, bring a pot of water to boil. Add the rice cakes and cook until they are soft, about 5 minutes. Strain the rice cakes with a mash strainer and place them in a serving bowl.
  • Pour the hot beef broth over the rice cakes in a serving bowl and top with egg topping and chopped green onion.
  • Crumbled roasted seaweed is another popular topping for tteokguk. Drizzle a few drops of sesame oil, and sprinkle black pepper. Serve immediately, with kimchi on the side.

TTEOKGUK (GOOD LUCK KOREAN RICE CAKE SOUP)



Tteokguk (Good Luck Korean Rice Cake Soup) image

Korean rice cakes can be found frozen or vacuum-packed at Asian markets. They're delicious in soups (of course) but also seared or lightly grilled.

Provided by Sohui Kim

Categories     Bon Appétit     Soup/Stew     Winter     Beef     Green Onion/Scallion     Ginger     Garlic     Radish     Rice     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 13

1 1/2-pound piece point- or flat-cut beef brisket or stew meat, fat trimmed
1 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons vegetable oil
Kosher salt
4 scallions
1 (3-inch) piece ginger, peeled
4 garlic cloves, finely grated
1/3 Korean radish, peeled, quartered lengthwise, sliced crosswise 1/2" thick, or 1/2 medium daikon, halved lengthwise, sliced crosswise 1/2" thick
4 large eggs
8-10 ounces Korean rice cakes (tteok), sliced
2 teaspoons fish sauce
Freshly ground black pepper
Korean red chile threads (optional; for serving)

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.

KOREAN RICE CAKE SOUP (TTEOKGUK) AS MADE BY JASMINE RECIPE BY TASTY



Korean Rice Cake Soup (Tteokguk) As Made By Jasmine Recipe by Tasty image

Celebrate Lunar New Year with Jasmine's favorite Korean rice cake soup. Rich anchovy broth paired with thinly sliced beef and chewy rice cakes makes for a comforting dish that's perfect for ringing in the new year!

Provided by Jasmine Pak

Categories     Lunch

Time 3h35m

Yield 1 serving

Number Of Ingredients 14

¼ cup dried anchovies
4 cups water, room temperature, plus more for soaking rice cakes
2 cups rice cake, store-bought or pre-made
¼ lb beef flank, or brisket, thinly sliced
4 cloves garlic, minced
1 tablespoon soy sauce
½ teaspoon fish sauce
2 green onions, sliced
1 teaspoon sesame oil, toasted
1 large egg
⅛ teaspoon garlic salt
⅛ teaspoon black pepper, plus more to taste
1 teaspoon olive oil
1 sheet roasted nori, thinly sliced for garnish

Steps:

  • In a medium bowl, combine the anchovies and 4 cups of water. Soak for 3 hours at room temperature.
  • In a separate medium bowl, combine the rice cakes with enough water to cover by 1 inch. Soak for 30 minutes at room temperature, then drain.
  • Strain the anchovy soaking liquid into a medium pot, discarding the anchovies. Bring to a boil over medium heat. Add the beef and garlic and cook for 20 minutes, until the beef is tender and cooked through.
  • Add the rice cakes, soy sauce, and fish sauce. Return to a boil and cook for 10 minutes, until the rice cakes float to the surface.
  • Remove the pot from the heat and stir in the scallions, sesame oil, and black pepper to taste.
  • In a small bowl, whisk together the egg, garlic salt, and black pepper.
  • In a medium pan, heat the olive oil over medium-high heat until shimmering. Add the egg and tilt the pan to spread in a thin, even layer. Cook until the egg is no longer runny on top, 2-3 minutes, then flip and cook for another minute, until set. Transfer the egg to a cutting board, fold over itself in thirds, and thinly slice crosswise.
  • Ladle the hot soup into bowls and top with the egg ribbons and thinly sliced nori.
  • Enjoy!

Nutrition Facts : Calories 1251 calories, Carbohydrate 164 grams, Fat 33 grams, Fiber 9 grams, Protein 69 grams, Sugar 2 grams

DDEOK GOOK (KOREAN NEW YEAR RICE CAKE SOUP)



Ddeok Gook (Korean New Year Rice Cake Soup) image

This is a traditional Lunar New Year dish in Korea. I have seen many different recipes - the only really standard ingredient seems to be the rice cakes -- but I really liked the savoriness of this one. The rice cakes in this soup are not the crispy American kind, but a firm Asian kind used in soups and other dishes. They are like Korean mochi, if that means anything to you. You could use beef broth instead of the anchovy broth if you prefer, although I don't think the anchovy broth really tastes fishy - it's more savory, in the way that Worcestershire sauce and Caesar salad dressing, both of which contain anchovy, are savory. Be careful eating the rice cake: it is so slippery it almost slides down your throat, but gooey enough that you really need to chew it. This is from koreankitchen.com, but I had to do a really specific search to find it, so I thought I'd post it to give it wider exposure, because it was good, and a new treat for me.

Provided by Nose5775

Categories     Korean

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup thin sliced korean rice cake (ddeok gook ddeok)
1/4 cup dried anchovy (myeol chi - I think the Japanese word is naboshi)
6 cups water
2 green onions, chopped
4 ounces beef, cut into thin strips
1 egg, beaten
2 sheets nori (seasoned kim , dried laver seaweed)
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil
1/8 teaspoon sugar
1/8 teaspoon pepper
1/8 teaspoon minced garlic

Steps:

  • Soak the rice cake in cold water for 30 minutes.
  • Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic.
  • Saute the beef in a skillet, then set aside.
  • Put the 6 cups of water and the dried anchovies in a pot.
  • Bring to a boil, then reduce to a simmer for 5 minutes.
  • Strain out the anchovies and return the broth to the pot.
  • Add the rice cakes to the broth.
  • Bring to a boil, then reduce the heat to medium.
  • Cook for 10-15 minutes, until tender.
  • Add the green onions.
  • Pour the egg in a little at a time.
  • Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky.
  • Put into bowls.
  • Garnish each bowl with some beef and some crumbled kim.

RICE CAKE SOUP



Rice Cake Soup image

Provided by Cecilia Hae-Jin Lee

Categories     Soup/Stew     Beef     Egg     Onion     Rice     Lunar New Year     Winter

Yield Makes 5 to 6 servings

Number Of Ingredients 9

Water
12 cups beef stock (see note below)
2 (2-pound) packages of Korean rice cake ovalettes
2 eggs, yolks separated from whites
1/4 pound Boolgogi , cooked
2 to 3 green onions, thinly sliced on the diagonal
2 to 3 sheets of seaweed (gim), cut into small, thin strips
Salt
Black pepper

Steps:

  • 1. Soak rice cakes in cold water for approximately 1 hour.
  • 2. Scramble the yolk and whites of the eggs separately. Fry the yolk into a thick omelet. Fold or roll the omelet about an inch wide. Slice into thin strips. Repeat with egg whites. Set aside.
  • 3. Bring the beef stock to a boil. Add rice cakes. Boil until ovalettes have softened, approximately 10 minutes.
  • Serve hot in large bowls garnished with egg whites, egg yolks, boolgogi, green onions, and seaweed. Add salt and pepper as needed.

KOREAN RICE CAKE SOUP (DUK GUK)



Korean Rice Cake Soup (Duk Guk) image

This is a delicious soup that Koreans serve at the New Year. You won't find these ingredients in your local groccery store, but an oriental market should have them. This soup is pretty easy, but looks beautiful when served.

Provided by Upsidedown Again

Categories     Clear Soup

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 quarts broth (beef or anchovy)
1 tablespoon dashida (beef or anchovy)
1 (1 7/8 lb) package korean rice cakes
1 bunch green onion, cut into 2-inch-long pieces
2 sheets nori fresh seaweed, crumbled
4 eggs
3 ounces beef
12 korean dumplings (mandu)

Steps:

  • Bring broth to a boil.
  • Add dashida and rice cakes.
  • Boil until rice cakes are tender, about five minutes.
  • Add green onion and cook for one minute. Remove from heat.
  • Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
  • Cut beef into two-inch-long strips and brown.
  • Boil dumplings until tender.
  • For each bowl of soup: spoon soup into bowl and add desired toppings.

Nutrition Facts : Calories 679.3, Fat 17.5, SaturatedFat 6.2, Cholesterol 138.6, Sodium 1507.3, Carbohydrate 111.7, Fiber 6.1, Sugar 2.8, Protein 17.6

TTEOKMANDUGUK (RICE CAKE SOUP WITH DUMPLINGS)



Tteokmanduguk (Rice Cake Soup With Dumplings) image

Korean New Year, Solnal, is greeted with steaming bowls of rice cake soup called tteokguk - "comfort food," said Moon Sun Kwak, who serves it at Dok Suni and Do Hwa, her family's restaurants in Manhattan. Her mother, Myung Ja Kwak, who is the chef, slowly simmers beef bones into a marrow-rich broth as the base for the soup. "It's so healthy," the elder Ms. Kwak said as she dropped homemade dumplings into the soup in Do Hwa's kitchen. Not all versions of the soup have dumplings; it's the tteok, or rice cakes, that matter. "You eat it so you can turn a year older."

Provided by Dana Bowen

Categories     soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

12 ounces mung bean sprouts, chopped
1 cup diced onion
12 ounces kimchi, strained and chopped
4 ounces firm tofu, crumbled
1/4 pound ground pork
1 1/2 teaspoons sesame oil
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1 package dumpling wrappers, thawed
1 egg, beaten
8 cups beef broth, preferably Korean (see note)
1 bunch scallions
1/3 pound lean beef, in thin slivers
1 pound frozen Korean rice cakes, sliced (see note)
2 eggs, lightly beaten
Black pepper, to taste
2 tablespoons toasted sesame seeds
Toasted seaweed (optional), julienned

Steps:

  • Make dumplings: Place a large pot of water over high heat. When it boils, add sprouts and onions and cook until sprouts are soft, about five minutes. Drain in colander and rinse under cold water.
  • In a large mixing bowl, combine sprouts and onions with kimchi. Working in batches, transfer a handful to cutting board and mince. Return vegetables to colander in sink. Add tofu, tossing to combine. Press down on vegetables with your hands, draining as much liquid as possible.
  • Working in batches, place a handful of vegetable-tofu mixture on a large piece of cheesecloth or clean, porous cloth, fold up edges and twist, squeezing out liquid. Empty back into mixing bowl. When done, transfer to colander, top with parchment paper and weigh down with a heavy, water-filled pot. Drain for at least a half-hour.
  • In a large mixing bowl, combine pork, oil, garlic and salt. Add drained vegetables and mix well with your fingers.
  • Place a scant tablespoon of filling in center of a wrapper, brush wrapper rim with egg, and fold, forming a half moon. Pinch closed with your fingers and squeeze out air. Wrap end tips around until they touch, dab with egg and pinch together: it will look like a tortelloni. Transfer to a parchment-lined plate and repeat until you have about 20 dumplings.
  • Make soup: Place a large pot filled with broth over high heat. Prepare scallions: discard white parts, chop a few inches of green parts into rounds and slice remainder lengthwise. When broth boils, add beef and 3 to 4 dumplings a person (freeze unused dumplings), reduce heat to medium and cook 5 to 7 minutes.
  • Add frozen rice cakes and scallion slices and cook until cakes are soft, another two minutes. Add eggs and gently stir. Shut off heat and season with black pepper. Ladle into bowls and garnish with scallion rounds, sesame seeds and seaweed, if using.

Nutrition Facts : @context http, Calories 774, UnsaturatedFat 10 grams, Carbohydrate 122 grams, Fat 15 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 1634 milligrams, Sugar 7 grams, TransFat 0 grams

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2018-08-04 Add all sauce ingredients into a small bowl and mix well together. If you want it less spicy, add a little less of the red pepper paste/flakes and maybe more soy sauce. After about 8 minutes of cooking the udon noodles, add in all of the ingredients, minus the green onions. Stir everything together.
From thecheaplazyvegan.com


KOREAN RICE CAKE SOUP RECIPE - ANN TAYLOR PITTMAN | FOOD ...
Bring mixture to a boil. Stir in soy sauce. Add rice cakes, and cook until chewy-tender, 2 to 3 minutes. Return shredded brisket to soup, and remove from …
From foodandwine.com


KOREAN RICE CAKE SOUP RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Korean Rice Cake Soup Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Salad For Lunch Heart Healthy Lunches For Men Make Ahead Healthy Lunches For Work ...
From recipeshappy.com


HOW TO MAKE MOM'S TTEOKGUK RECIPE - KOREAN RICE CAKE SOUP
2020-12-29 Saute green onion and garlic in olive oil until fragrant. Add beef and cook until brown. Stir in soy sauce, fish sauce, and Korean plum extract. Add water and bring it to a boil. Optional: Add dumplings until cooked. Stir in rice cake and minced garlic until rice cake is cooked through. Beat an egg and stir into the soup.
From momskoreanrecipes.com


EASY RICE CAKE SOUP WITH GROUND BEEF (TTEOKGUK) | BEYOND ...
2014-01-27 Instructions. Soak the rice cakes in cold water in a bowl. (No need to soak if your rice cakes are freshly made) Ina small sauce pan, heat the oil and brown the ground beef until no longer in pink over medium heat. Add the chopped onion and garlic and continue to cook until soft, about 3 minutes.
From beyondkimchee.com


TTEOKGUK KOREAN RICE CAKE SOUP RECIPE & VIDEO - SEONKYOUNG ...
2019-01-03 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.
From seonkyounglongest.com


ALLGROO KOREAN STREET TOPOKKI RICE CAKE RED CHILI FLAVOR ...
Buy Allgroo Korean Street Topokki Rice Cake Red Chili Flavor 163g with a great value at NikanKitchen. Free delivery in Germany on orders over @App.freeshippingMin€. The whole world of Japanese and Korean cooking ingredients, fresh food ánd snacks over 9,000 authentic products directly from Japan and Korea Super fast delivery
From nikankitchen.com


17 EASY KOREAN SOUP RECIPES - INSANELY GOOD
2021-09-20 3. Korean Spinach Soup. Not all Korean soups require long hours of cooking. Fast and easy, Korean spinach soup comes together in less than 30 minutes. Fresh spinach balances browned beef for a simple, heartwarming bowl. Spice it …
From insanelygoodrecipes.com


HOW TO MAKE KOREAN RICE CAKE AND DUMPLING SOUP
2021-01-12 Cook over medium-low heat for about 1.5 hours. Skim off the foam. Discard the vegetables, keep the stock, and set aside the meat from the stock. Shred the meat using a knife or hands and add sesame oil to the meat. Soak the rice cakes in cold water for 15 minutes. Discard the water after 15 minutes.
From ketchupwithlinda.com


KOREAN RICE CAKE SOUP (TTEOKGUK) RECIPE - OUR OPEN PASSPORT
2021-02-10 Soak the beef in a bowl of cold water until the blood is excreted (3o min- 1 hour). Place beef in a pot and add the 12 cups of water, 6 cloves of garlic, and the whites of the green onions. Once boiling, reduce to a simmer, cover and cook 1-1.5 hours (until meat is tender). Skim off any of the foam that may have developed on top of the surface.
From ouropenpassport.com


RICE CAKE NOODLES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


KOREAN RICE CAKE SOUP {TTEOKGUK} | CORIANDER & LACE
2021-04-05 Quarter the onion, trim the scallion stalks down to the whites (save the green tops for later), and peel and roughly slice some garlic cloves. Add the beef and vegetables into a large pot with twelve cups (2.84L) water. The holding capacity of the pot should be at least five litres and it will need a lid.
From corianderandlace.com


HOW TO MAKE TTEOKGUK SOUP (RICE CAKE SOUP) - CURIOUS KIMCHI
2022-01-30 Leave them on the side as well. Making the Rice Cake Soup. Put the beef shank in water overnight (or 12 hours) to drain out the blood. When ready to cook, add the beef shank in boiling water for 10 minutes. Pour out the hot water and add the beef shank in boiling water again. This time cook for 20 minutes.
From curiouskimchi.com


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