Soups
Tteokguk (rice cake soup)
A traditional Korean soup made with thin slices of rice cakes (tteok) in a clear beef broth. It is eaten on Lunar New Year's Day, as it symbolizes gaining one more year.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Put the beef in cold water with the onion and garlic, bring to a boil, then skim carefully for 5 minutes.
- Lower the heat and simmer for 40 minutes, until the meat is tender. Remove it, then strain the broth.
- Cut the rice cakes into 3 mm rounds. If they are hard, soak them for 10 minutes in lukewarm water.
- Shred the meat and season it with soy sauce, sesame oil and pepper.
- Boil the eggs, peel them and slice into rounds. Cut the carrot into thin rounds and the green onions into segments.
- Bring the broth to a boil, add the tteok and cook for 3 to 5 minutes, until they rise to the surface. Season with salt and soy sauce.
- Divide the meat and carrot into bowls, pour the very hot soup over them, then garnish with egg, green onion and shredded nori.
Variations and tips
Vegetarian version. Replace the beef with shiitake mushrooms and use vegetable stock.
With what's available here. Tteok are mainly found in Korean grocery stores; potato gnocchi can replace them for a slightly different texture.
More ideas
Savoyard
Savoyard
French
French
Burgundian
Savoyard
French
Original Ecomely recipe.