Rice Cake Soup Food

TTEOKGUK (KOREAN RICE CAKE SOUP)

Steps:

• Combine water and beef strips in a stockpot; bring to a boil. Reduce to medium-high heat and simmer, skimming off any foam from the top. Add onion and garlic; simmer stock until flavors combine, 15 to 20 minutes.
• Rinse rice cake slices in cold water and drain well. Stir rice cakes and soy sauce into the stock; bring to a gentle boil until rice cake slices start to float, 8 to 10 minutes. Season with salt and pepper. Stir eggs and green onions into the stock. Ladle into bowls.

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 RICE CAKE SOUP (DUK GUK)

Steps:

• Enjoy hot.

DDEOK GOOK (KOREAN NEW YEAR RICE CAKE SOUP)

Steps:

• Soak the rice cake in cold water for 30 minutes.
• Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic.
• Saute the beef in a skillet, then set aside.
• Put the 6 cups of water and the dried anchovies in a pot.
• Bring to a boil, then reduce to a simmer for 5 minutes.
• Strain out the anchovies and return the broth to the pot.
• Add the rice cakes to the broth.
• Bring to a boil, then reduce the heat to medium.
• Cook for 10-15 minutes, until tender.
• Add the green onions.
• Pour the egg in a little at a time.
• Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky.
• Put into bowls.
• Garnish each bowl with some beef and some crumbled kim.

KOREAN TTEOKGUK (RICE CAKE SOUP)

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.

RICE CAKES

Steps:

• Sprinkle the rice and salt into the boiling water.
• Cover and cook slowly until the water is absorbed, 7-10 minutes.
• Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
• Stir in 1 egg and 2 tablespoons of the butter.
• Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
• Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
• Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
• Carefully dip each cake into the egg and then cover with crumbs.
• Melt the remaining 4 tablespoons of butter in a skillet with the oil.
• When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

RICE CAKE SOUP WITH WONTONS (DUK KOOK)

Steps:

• Defrost the rice cakes slowly in the refrigerator; then soak in water for about 4 hours.
• Remove and discard the core and outer leaves of the cabbage and trim the leaves of the tough membranes. Blanch the cabbage in boiling, salted water for 1 minute until wilted, then shock in ice water. Roughly chop the cabbage and transfer to a food processor. Pulse until well chopped. Squeeze out excess water and transfer to a large bowl. Blanch the soy bean sprouts in the same boiling, salted water for 1 minute and shock in ice water. Transfer to a food processor and pulse until well chopped. Squeeze out the excess water and add to the cabbage. Stir in the chopped tofu. Transfer the mixture to a cheesecloth lined sieve, place a weighted plate on top of the mixture, and let stand over a bowl in the refrigerator for 2 hours to remove excess water.
• Transfer the vegetable mixture to a large bowl and add the scallions, garlic, ground meat, salt, and sesame oil. Mix well.
• To assemble the wontons, place a teaspoon of the filling in the center of a gyoza wrapper. Brush the edges with water and pinch the edges to seal. Repeat with the remaining filling and wrappers.
• To make the broth, combine the flank steak and the water in a pot and let simmer for 1 hour. Remove the meat. When cool enough to handle, slice the beef thinly against the grain. Add the salt, soy sauce, and wonton soup base, to the broth. Drain the rice cakes, add them to the broth, and let simmer for 5 minutes. Add the wontons and sliced beef and let simmer for about 10 minutes more.
• Garnish with the scallions, egg and nori.

RICE CAKE SOUP

Steps:

• 1. Soak rice cakes in cold water for approximately 1 hour.
• 2. Scramble the yolk and whites of the eggs separately. Fry the yolk into a thick omelet. Fold or roll the omelet about an inch wide. Slice into thin strips. Repeat with egg whites. Set aside.
• 3. Bring the beef stock to a boil. Add rice cakes. Boil until ovalettes have softened, approximately 10 minutes.
• Serve hot in large bowls garnished with egg whites, egg yolks, boolgogi, green onions, and seaweed. Add salt and pepper as needed.