RABOKKI (RAMYUN AND TTEOKBOKKI)
Rabokki, ramyun (Korean-style ramen) with rice cakes, is a nod to tteokbokki, the popular rice cakes sold by street vendors all over Korea. This at home version features fish cakes, but tteokbokki can be made with beef, seafood and vegetables. The spicy sauce gets its heat from gochujang and gochugaru, while anchovies and kombu add savory, umami notes.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put the dried anchovies, kombu, onion and 4 cups cold water in a large saucepan and bring to a boil. Lower the heat and simmer for 15 minutes, then strain the broth into a large saucepan (discard the solids). Bring the broth back to a simmer, add the corn syrup, gochujang, brown sugar, gochugaru, garlic and beef bouillon and stir to combine. Add the tteok and bring to a boil. Reduce the heat to low and simmer until the broth is thickened and reduced by two-thirds, 10 to 15 minutes.
- Meanwhile, bring a medium pot of water to a boil and blanch the ramen noodles until just tender, 2 to 3 minutes. Drain and set aside.
- When the broth is reduced, add the fishcakes, ramen noodles and scallions. Simmer for 1 to 2 more minutes until well coated. Garnish with the halved eggs and sesame seeds. Serve immediately.
KOREAN RICE CAKE SOUP (DUK GUK)
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
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
TTEOKGUK (GOOD LUCK KOREAN RICE CAKE SOUP)
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
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.
DUK GUK (AUTHENITC KOREAN RICE CAKE AND BEEF SOUP)
This is the authenic Korean recipe that my Halmonie (Korean Grandma) gave my mom, gave me. It is traditionally eaten to celebrate New Year, though we like to eat it whenever the weather gets cold. A delicious and savory combo of flavours! *NOTE: measurements are approximate, since my Halmonie says, "A true cook never really measures." :)
Provided by Gods_sugarcookie
Categories Rice
Time 40m
Yield 5 big bowls, 5 serving(s)
Number Of Ingredients 9
Steps:
- Fill a large pot with the water and stir in the salt and add the beef.
- Boil fifteen minutes.
- As the beef is boiling, foam will rise up to the top of the pot. Simply scrape it off with a shallow, large spoon and dump into a bowl.
- Add the duk (rice cake), dashida, sesame oil, garlic, and soy sauce and boil 15 more minutes.
- Add all the other ingredients and heat about 5 more minutes.
- Traditionally topped with carrot strips, fried egg cut into strips, and kim (dried seaweed). (You do not have to use these condiments at all to have a delicious soup.).
Nutrition Facts : Calories 44.9, Fat 2.4, SaturatedFat 0.7, Cholesterol 12.7, Sodium 1154.7, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 5.1
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