Tteokguk Korean Rice Cake Soup Recipes

TTEOKGUK (GOOD LUCK KOREAN RICE CAKE SOUP)

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 TTEOKGUK (RICE CAKE SOUP)

Steps:

• Make the stock by cutting the beef into thin strips and boiling them in a large pot. Simmer on medium-low heat and skim off any foam or scum using a fine mesh sieve or strainer. Adding half an onion and some garlic cloves for the stock is optional. Adjust heat as necessary to maintain a simmer cooking for 15~20 minutes. Meanwhile, rinse the rice cake slices in cold water and drain well. Stir in the rice cake slices and the 2 tablespoons soup soy sauce. Boil gently about 8~10 minutes or until the rice cake slices start to float. Season with a little salt and pepper. When rice cakes are almost cooked, include the scallion slices and beaten egg. Make the garnish ingredients by separating the egg whites and yolks. In a non-stick pan or skillet, add olive oil and fry them in olive oil into a thin sheet; transfer to cutting board and cut into thin strips. Toast gim (seaweed) sheets over heat until crispy; cut into thin strips. Ladle the soup into bowls, dividing the rice cake slices evenly. For each serving, place a nice handful of the fried egg white, yolks, and seaweed strips. Eat hot otherwise the rice cakes will "booluh," or get soggy. *Most Koreans include mandu (dumplings) with tteokguk to make it heartier. If doing so, simply add them in the broth a few minutes before the rice cakes. These ingredients are available at Korean grocers and supermarkets with well-stocked Asian food sections.

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.

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

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!