"Mrs. Pyke Eats Korea" Tteokguk Rice Cake Soup

"Mrs. Pyke Eats Korea" Tteokguk Rice Cake Soup

      
                                           As seen in the February 2018 edition of the 
                                           Chosun Taekwondo Academy Newsletter 
Tteokguk  Rice Cake Soup

In Korea everyone celebrates Jeongwol Daeboreum ( Lunar New Year) by enjoying a bowl of Tteokguk, rice cake soup.  The clean white broth
signifies a fresh start to the new year and the coin shape of the tteokguk-yong-tteok ( rice cakes) represent good luck and good fortune. This is another example of Korean cooking that is not spicey and would make a great introduction to anyone new to Korean cuisine. Kids will love it too! I have researched two recipes so far and I find this one to be excellent.
   
INGREDIENTS
1 pound sliced rice cakes
10 ounces beef chuck
3 cloves garlic
5 green onions
1 tablespoon toasted sesame oil
1 tablespoon light soy sauce (gukgangang)
1 tablespoon soju ( drink the rest, ice, soju and pink grapefruit juice, super yummy)
2 egg yolks
salt
Toasted seaweed for garnish
Freshly ground pepper
Soak the rice cakes in cold water for 20 minutes.
Wash the beef in cold water to remove excess blood, pat dry and cut in to bite size pieces.
Slice the green onions and garlic
Heat a soup pot over medium high heat with sesame oil and sauté the beef and garlic for a quick minute. Add soy sauce and soju and stir. When the beef is no longer pink add 10 cups water and boil for 15 minutes.
While your beef is cooking whisk the eggs  and salt and pour into a gently heated pan and create a thin pancake. Flip it over for a second then place on cutting board to cool. Slice into thin strips. This will be a garnish with the Gim (toasted seaweed).
As the broth is cooking skim off any foam that forms on the surface, this creates the clear broth.
Drain the rice cakes and add them to the pot. Boil for five minutes. Sprinkle in the green onions and season with salt and fresh ground pepper.
Ladle into a bowl and drizzle with  sesame oil. Crush the toasted seaweed with your fingers  and add some sliced egg to garnish the soup.
Enjoy!!

Happy New Year to you all!! Year of the Dog!!
Haeng bog meogneum

Happy Eating, Pamela Pyke

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