Tteokguk Good Luck Korean Rice Cake Soup Recipes

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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 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.

KOREAN TTEOKGUK (RICE CAKE SOUP)



Korean Tteokguk (Rice Cake Soup) image

This is a traditional dish enjoyed by many--if not all--Koreans during the New Year's and Lunar New Year holidays. Although there wasn't a lot of time for cooking or eating, I got to experience a semi-instant tteokguk for New Year's Day thanks to a good friend of mine. Garnish with green onions; add mandu (dumplings) or thin slices of beef if you like. Serve hot, as rice cakes will get soggy over time.

Provided by mykoreaneats

Categories     Soup

Time 46m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil, divided
2 eggs, separated
1 sheet nori (dry seaweed)
5 cups thinly sliced garae tteok (Korean glutinous rice cakes)
32 fluid ounces Korean beef bone stock (such as Ottogi®)
2 cloves garlic, minced, or more to taste
2 green onions, thin sliced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 553.2 calories, Carbohydrate 111.5 g, Cholesterol 62 mg, Fat 6.2 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 1 g, Sodium 566.8 mg, Sugar 0.3 g

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Top Asked Questions

How to cook Tteokguk soup?
Tteokguk (Korean Rice Cake Soup) In a large pot, bring the meat, onion, scallions and garlic to a boil in 14 cups of water. Reduce the heat to medium low, and skim off the scum. Simmer, covered, until the meat is tender enough for shredding, 1 to 1-1/2 hours. Remove the meat and cool. Discard the vegetables.
Is tteokguk (Korean rice cake soup) offensive?
But when it comes to tteokguk, a Korean rice cake soup traditionally eaten for breakfast on New Year’s Day to symbolize luck and prosperity, a bowlful a year has always been more than enough. No single aspect of this soup is particularly offensive to me.
What to eat in Korea for good luck?
Korean Rice Cake Soup, also called Tteokguk was believed to bring good luck, prosperity and literally gain a year of age. Although it is a popular soup to consume on Korean New Year's Day, Koreans enjoy this soup all throughout the year. Add 7 cups of water into a large pot and add the meat.
What is tteokguk (Korean dumplings)?
Often, I add mandu (Korean dumplings) to tteokguk, in which case the soup is called tteok-manduguk (떡만두국). You can use any kind of mandu in the soup. My favorite is kimchi mandu because of its pungent flavor and crunchy texture, which I think adds a nice contrast to the mildly flavored broth and soft rice cake slices.

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