KOREAN RICE CAKE SOUP (DUK GUK)
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
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.
10-MINUTE RICE CAKES
Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
Provided by Lauren
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
- Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g
RICE CAKE SOUP WITH BOK CHOY AND EDAMAME
This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up. You can find the white, oval disks in most Asian supermarkets; they are made with glutinous rice flour and have a chewy texture. They are precooked, but will rehydrate and soak up more liquid in this soup. If you find that they have soaked up too much, simply add a little more broth or water to thin out the soup. Substituting one to two cups of cooked rice to the soup in place of the rice cakes works well if you don't have access to an Asian grocery store.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, noodles, soups and stews, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
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 RECIPE (TTEOKGUK)
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
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.
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.
RICE CAKE SOUP WITH WONTONS (DUK KOOK)
Provided by Food Network
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Defrost the rice cakes slowly in the refrigerator; then soak in water for about 4 hours.
- Remove and discard the core and outer leaves of the cabbage and trim the leaves of the tough membranes. Blanch the cabbage in boiling, salted water for 1 minute until wilted, then shock in ice water. Roughly chop the cabbage and transfer to a food processor. Pulse until well chopped. Squeeze out excess water and transfer to a large bowl. Blanch the soy bean sprouts in the same boiling, salted water for 1 minute and shock in ice water. Transfer to a food processor and pulse until well chopped. Squeeze out the excess water and add to the cabbage. Stir in the chopped tofu. Transfer the mixture to a cheesecloth lined sieve, place a weighted plate on top of the mixture, and let stand over a bowl in the refrigerator for 2 hours to remove excess water.
- Transfer the vegetable mixture to a large bowl and add the scallions, garlic, ground meat, salt, and sesame oil. Mix well.
- To assemble the wontons, place a teaspoon of the filling in the center of a gyoza wrapper. Brush the edges with water and pinch the edges to seal. Repeat with the remaining filling and wrappers.
- To make the broth, combine the flank steak and the water in a pot and let simmer for 1 hour. Remove the meat. When cool enough to handle, slice the beef thinly against the grain. Add the salt, soy sauce, and wonton soup base, to the broth. Drain the rice cakes, add them to the broth, and let simmer for 5 minutes. Add the wontons and sliced beef and let simmer for about 10 minutes more.
- Garnish with the scallions, egg and nori.
TTEOKMANDUGUK (RICE CAKE SOUP WITH DUMPLINGS)
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
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
KOREAN RICE CAKE SOUP (TTEOKGUK) AS MADE BY JASMINE RECIPE BY TASTY
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
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)
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
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.
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- Combine the pork (or chicken) with the Shaoxing wine, light soy sauce, sesame oil, white pepper, cornstarch, and water. Marinate for 15 to 20 minutes.
- Preheat your wok until it starts to smoke lightly. Over high heat, add 2 tablespoons oil, and stir-fry the pork until browned. Remove the pork from the wok and set aside.
- Reduce the heat to medium, and add 2 more tablespoons oil to the wok, along with the ginger and the white parts of the scallions. Cook for 1 minute and add the carrots. Cook for another minute and add the napa cabbage. Stir fry everything together for a few minutes until the napa cabbage leaves are wilted.
- Add 4 cups low sodium chicken stock and 4 cups water. Bring everything to a boil, then lower the heat and simmer for 5 minutes, until the thick stems of the napa cabbage are tender.
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