Rice Cake Soup Recipes

KOREAN RICE CAKE SOUP RECIPE (TTEOKGUK)

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.

KOREAN TTEOKGUK (RICE CAKE SOUP)

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.

TTEOKGUK (KOREAN RICE CAKE SOUP)

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.

RICE CAKE SOUP WITH BOK CHOY AND EDAMAME

Steps:

• In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
• Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
• Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.

KOREAN RICE CAKE SOUP (DUK GUK)

Steps:

• Enjoy hot.

GARAETTEOK (RICE CAKE RECIPE)

Steps:

• Rinse 2.5 cups of rice (short grain rice or medium grain rice, e.g. sushi rice, 535 grams / 1.17 pounds) until the water drains clear. Put the rice in a medium sized bowl and fill the bowl with some water. Soak it overnight or for 12 hours.
• Strain the water away and air dry the rice for 1 hour. (The weight of the rice will increase to roughly 697 grams / 1.53 pounds.)
• Grind the rice finely in a powerful food processor until the rice turns into fine powder. (You will have to stop and move around the rice flour with a scraper as it grinds. Otherwise, some rice flour and particles will stick to the wall of the processor and won't get ground. The whole grinding process will take about 6 mins.
• Sift the rice flour into a clean bowl in two or three lots. (It sifts better when you do it in smaller quantities.) Remove any clumps or unground rice grains. When the rice flour is sifted once, sift it one more time. If you ended up with too much unground rice grains, put them back into the food processor and grind them again until you get the fine rice flour. This should result in about 4.5 cups of rice flour.
• Combine rice flour, cornstarch, fine salt and 1/4 cups of boiling water in a microwave safe bowl. Mix them well. Add another 1/4 cups of boiling water and mix them again. (The rice cake mixture should be smooth and easy to stir, not hard like cookie dough.)
• Cover the bowl with cling wrap, leaving a little gap for steam to escape. Put the bowl into a microwave and heat it up for about 2 minutes (based on 1250W microwave).
• Take the bowl out and add 1/4 cups of the remaining boiling water. Cover the bowl again and return the bowl to the microwave and heat it up for a further 1 minute and 30 seconds. Remove the bowl from the microwave.
• Cover the cutting board with a silicone baking mat or a few layers of cling wrap to prevent rice cake sticking onto it while shaping the rice cake. Carefully remove the rice cake dough from the bowl and place it on the mat.
• Put a pair of thick cotton gloves (layer 1) and food safe gloves (layer 2) on top on your hands. (This is because rice cake dough will be very hot to touch.). Knead the rice cake dough. Pound it with a pestle for about 5 mins to give the rice cake a nice elastic texture.
• Combine rice flour, cornstarch, fine salt and 2/3 cups of boiling water in a bowl. Mix them well.
• Cover the steamer with baking paper or a clean tea towel and place the rice flour mixture on top. Close the lid and steam it for 20 minutes over high heat.
• Cover the cutting board with a silicone baking mat or a few layers of cling wrap to prevent rice cake sticking onto it while shaping the rice cake. Carefully place the steamed rice cake dough on the mat.
• Put a pair of thick cotton gloves (layer 1) and food safe gloves (layer 2) on top on your hands. (This is because rice cake dough will be very hot to touch.). Knead the rice cake dough. Pound it with a pestle for about 5 mins to give the rice cake a nice elastic texture.
• Divide the rice cake dough evenly into 5 pieces.
• Drop the 1/2 tsp of sesame oil on to your palm and gently rub onto the rice cakes.
• Roll the rice cake into 1 - 1.5 cm /0.4 - 0.6 inch diameter cylinder shaped rice cake and cut both ends.
• Cut the main part of the rice cake into 6 cm/4 inch long pieces (about little finger size). Now you have the rice cake ready to use in tteokbokki or other stir fry dishes.
• Divide the rice cake dough evenly into 2 pieces.
• Drop the 1/2 tsp of sesame oil on to your palm and gently rub onto the rice cakes.
• Roll the rice cake into 2 - 3 cm/0.8 - 1.2 inch diameter cylinder shaped rice cakes.
• Place the rice cakes on a large plate and cover with cling wrap. Refrigerate it for about 1 hour to harden it for easier slicing. However, if you are in a rush, you can still slice the rice cake soon after shaping it.
• Slice thinly (about 0.5 cm / 0.2 inch thickness) and diagonally like oval shapes. Now you have the rice cake ready to use in your rice cake soup.

TTEOKMANDUGUK (RICE CAKE SOUP WITH DUMPLINGS)

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.

RICE CAKE SOUP

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.