Recipes - Korean

Tteok Guk – Korean New Year Rice Cake Soup
Tteok Guk - Korean Rice Cake Soup Recipe


This insanely easy version of TteokGuk is the best way to usher in good luck on New year. Warm , comforting and loaded with nutrients this traditional Korean dish is a must-have.
Cooking Time: > 120mins
Serves:2
Total time: > 120mins
Course: Main
Cook Method: BoilPoach
Cuisine: Korean









Ingredients:

600g piece chuck steak or gravy beef
2L or 8 cups of cold water
2-3 cloves of garlic
½ tsp minced garlic
300g – 400g sliced rice cake
1 green onion, whole
2 green onions, sliced
1 thin white egg omelette, thinly sliced
1 yolk egg omelette, thinly sliced
2- 2 ½ tbsp soy sauce
Salt and pepper
2 sheets toasted kim (nori sheets)




Steps:

1. Wash meat with cold water and then place in a pot of cold water, about 2 litres. Bring this to a boil then skim for any impurities that

float to the top of the stock. Reduce heat and add garlic and 1 whole green onion. Simmer the stock for about 1 ½ hours or until the meat pulls apart easily.

3. Take out the meat and discard the garlic and green onions. Skim off any fat that may float on top of the stock.

2. Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.

4. Thinly slice or pull apart 1/3 of the meat. Season sliced beef with salt and pepper and combine with 1 green onion ( sliced), sesame oil and minced garlic.

5. Bring the stock to a boil and add the rice cakes and soy sauce. Cook until the rice cakes are really soft, season with salt and pepper.

6. Ladle rice cake soup into individual bowls and top with seasoned meat, eggs, sliced green onions and shredded kim (nori). Sprinkle more pepper on top of the soup.

Quicker version of Tteok guk

1. In a heated saucepan, add 200g of thinly sliced scotch filler and 2 cloves of garlic (minced). Cook meat until just cooked, add 1 tsp soy

sauce to the meat. Add 2 litres of cold water. Bring this to a boil and skim stock for impurities. Simmer the stock for about 15 minutes.

2. Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.

3. Add the sliced rice cakes and cook until rice cakes are soft. Season the soup with 2-3 tbsp soy sauce, salt and pepper. Add in 2 beaten eggs in ribbons into the hot soup and 2 green onions (sliced). Ladle soup to individual bowls and sprinkle with extra ground black pepper.

Significance of eating Tteok Guk during New year

Tteokguk is a traditional Korean dish that is generally eaten during Korean New Year(Seollal). The dish consists of broth (guk) with rice cakes (tteok) and is believed to bring luck and fortune in the year ahead for most families. The ingredients used in this soup is also loaded with health benefits and keeps the body healthy and fit. It is usually garnished with thin julienned cooked eggs, marinated meat, and gim.


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Tteok Guk – Korean New Year Rice Cake Soup

Tteok Guk – Korean New Year Rice Cake Soup

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This insanely easy version of TteokGuk is the best way to usher in good luck on New year. Warm , comforting and loaded with nutrients this traditional Korean dish is a must-have.

Cooking Time: > 120mins
Serves: 2
Total time: > 120mins
Course: Main
Cook Method: BoilPoach
Cuisine: Korean
Ingredients

600g piece chuck steak or gravy beef
2L or 8 cups of cold water
2-3 cloves of garlic
½ tsp minced garlic
300g – 400g sliced rice cake
1 green onion, whole
2 green onions, sliced
1 thin white egg omelette, thinly sliced
1 yolk egg omelette, thinly sliced
2- 2 ½ tbsp soy sauce
Salt and pepper
2 sheets toasted kim (nori sheets)

Instructions

1. Wash meat with cold water and then place in a pot of cold water, about 2 litres. Bring this to a boil then skim for any impurities that

float to the top of the stock. Reduce heat and add garlic and 1 whole green onion. Simmer the stock for about 1 ½ hours or until the meat pulls apart easily.

3. Take out the meat and discard the garlic and green onions. Skim off any fat that may float on top of the stock.

2. Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.

4. Thinly slice or pull apart 1/3 of the meat. Season sliced beef with salt and pepper and combine with 1 green onion ( sliced), sesame oil and minced garlic.

5. Bring the stock to a boil and add the rice cakes and soy sauce. Cook until the rice cakes are really soft, season with salt and pepper.

6. Ladle rice cake soup into individual bowls and top with seasoned meat, eggs, sliced green onions and shredded kim (nori). Sprinkle more pepper on top of the soup.

Quicker version of Tteok guk

1. In a heated saucepan, add 200g of thinly sliced scotch filler and 2 cloves of garlic (minced). Cook meat until just cooked, add 1 tsp soy

sauce to the meat. Add 2 litres of cold water. Bring this to a boil and skim stock for impurities. Simmer the stock for about 15 minutes.

2. Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.

3. Add the sliced rice cakes and cook until rice cakes are soft. Season the soup with 2-3 tbsp soy sauce, salt and pepper. Add in 2 beaten eggs in ribbons into the hot soup and 2 green onions (sliced). Ladle soup to individual bowls and sprinkle with extra ground black pepper.

Significance of eating Tteok Guk during New year

Tteokguk is a traditional Korean dish that is generally eaten during Korean New Year(Seollal). The dish consists of broth (guk) with rice cakes (tteok) and is believed to bring luck and fortune in the year ahead for most families. The ingredients used in this soup is also loaded with health benefits and keeps the body healthy and fit. It is usually garnished with thin julienned cooked eggs, marinated meat, and gim.

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