Tteokguk (New Year rice cake soup)
Mukkidex Kitchen (@mukkidex_kitchen) 공식 · · English
2인분50분쉬움
Koreans eat tteokguk on the morning of Lunar New Year, and finishing a bowl is said to make you one year older. Thin coins of rice cake simmer in a clear beef broth and are topped with ribbons of egg and seaweed. Sliced rice cakes for soup are sold in Korean shops, fresh or frozen. Soak them briefly so they cook evenly, and add them only for the last few minutes: they should be soft and chewy, not falling apart. If they are very starchy, rinse them well so the broth stays clear.
재료
- Sliced rice cakes for soup (tteokguk tteok)350 g
- Beef brisket, thinly sliced150 g
- Sesame oil1 tbsp
- Garlic, minced1 tsp
- Soup soy sauce (gukganjang) or light soy sauce1.5 tbsp
- Water1.2 litres
- Salt and black pepperto taste
- Eggs2
- Green onion, sliced diagonally1
- Gim (roasted seaweed), thinly cut1 sheet
만드는 법
- Soak the rice cakes in cold water for 20 minutes, then drain and rinse.
- Heat the sesame oil in a pot over medium heat and stir-fry the beef with the garlic and 1/2 tbsp soup soy sauce until no longer red.
- Add the water, bring to the boil and skim off any foam. Cover and simmer over medium-low heat for 25 minutes.
- Separate the eggs and fry the whites and yolks as thin sheets over low heat. Cut into thin strips.
- Season the broth with the rest of the soup soy sauce, salt and pepper. Add the rice cakes and simmer for 3–5 minutes, until they are soft and float.
- Add the green onion, ladle into bowls and top with the egg strips and seaweed.
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