Tteokguk (Korean Rice Cake Soup)


4 cup garae tteok D Bot Banh Beo White Rice Cake

2 tbsp Df Black Soy Sauce

1/2 lb thinly sliced beef strips (tip or sirloin)

2 green onions, thinly sliced

5 garlic cloves, minced

2 beaten eggs

sprinkle of salt & pepper

For garnish: 1 tsp sesame oil

For garnish: egg yolk & white fried separate & cut to strips

For garnish: laver or seaweed strips

mandu or Korean dumplings (optional)

Cooking Instructions

Make stock by cut beef into thin strips & boil them in large pot. Simmer on med-low heat & skim off foam/scum using fine mesh sieve/strainer. Add half onion & some garlic cloves for stock optional. Adjust heat to maintain a simmer cooking 15~20mins.

Meanwhile, rinse the rice cake slices in cold water and drain well.

Stir in rice cake slices & 2 TB soy sauce. Boil gently about 8~10mins or until the rice cake slices start to float. Season with a little salt and pepper. When rice cakes are almost cooked, include the scallion slices and beaten egg.

Make garnish ingredient by separate egg whites & yolks. In non-stick pan/skillet, add olive oil & fry in olive oil into a thin sheet; transfer to cutting board & cut thin strips. Toast gim (seaweed) sheets over heat until crispy; cut into thin strips

Ladle the soup into bowls, dividing the rice cake slices evenly. For each serving, place a nice handful of the fried egg white, yolks, and seaweed strips. Eat hot otherwise the rice cakes will "booluh," or get soggy.

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