Tteokguk Recipes

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

Tteokbokki (Korean Spicy Rice Cakes) image

It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.

Provided by KFoodaddict

Categories Side Dish

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

3 cups water
2 dried anchovies, or more to taste
3 tablespoons chile paste
2 tablespoons white sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
2 Korean fish cakes, sliced
½ onion, thickly sliced
1 spring onion, thickly sliced

Steps:

Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 41.6 g, Cholesterol 16.4 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 733.4 mg, Sugar 22.4 g

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

Ingredients

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.

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