KOREAN RICE CAKE SOUP

My rice cake soup is commonly made with dried sea kelp and dried anchovy stock. I use these ingredients in the preparation of the soup. This is as a result of the fact that it is far less difficult to make than several other kinds of soup. It is because rice cake soup is a form of soup that this is the situation that has arisen. The fact that the soup is prepared with beef stock, which imparts an additional layer of richness and flavor to the dish, is something that I feel bound to bring to the attention of the readers. To put it another way, it is quite reassuring, and it tastes absolutely fantastic in a way that cannot be fully articulated! Once you give it a shot, it is almost certain that you will find yourself falling in love with it almost immediately, just like I did. Your experience will be similar to mine.

I wish you a happy lunar new year and that you have as much fun eating the soup as my family had. I hope that lunar new year brings you happiness. I am grateful to you for your friendship and for your time. It is my sincere hope that you will accept my best wishes. ()It is my sincere wish and prayer that you are blessed with success and fortune in whatever endeavors you undertake, no matter where you travel. It is recommended that you have this soup on the first day of the new year due to the specific quality that it possesses. One of the most significant reasons why you should act in this manner is because of this. Within the context of metaphor, it has a considerable amount of weight and importance! It is important to note that the recipe for this dish should not be confused with the recipe for tteokguk, which is a classic Korean rice cake soup that is both filling and tasty.

A festival that is observed in China is called the Lunar New Year, and we are going to be enjoying it in just a few moments. Therefore, I am quite delighted to have the opportunity to provide the recipe for my Korean rice cake soup, which is commonly referred to as Tteokguk or Ddeokguk, 赭 on account of its common name. The fact that I am able to serve you this food is something that I am really grateful about. With regard to the celebration of New Year’s Day, the consumption of this dish is an unquestionable requirement in the culture of Korea. You can find additional recipes for the Korean New Year’s Day on this page, which is titled Korean New Year Food. If you are interested in cooking additional meals for the occasion, you can find them here. You might be able to get these delights here if you are interested in preparing them in the kitchen.

There are a variety of distinct methodological approaches that can be utilized in the process of creating the traditional Korean rice cake soup that is served on the occasion of the new year. In addition to the fact that the response varies depending on the traditional practices and personal preferences of your family, it also varies depending on the geographical location of the individual members of your family. As an illustration, the rice cake soup that is commonly served in the province of Gangwon typically includes dumplings as an ingredient. This is just one example. Just one example is shown here. Rice cake soup, accompanied by fresh oysters, is most likely to be found in the parts of Korea that are situated on the coast in the south-eastern part of the country. These regions boast the highest likelihood of providing rice cake soup.

 

In its contemporary version, beef stock is utilized in the process of preparation, and it is made in a manner that is more conventional (for example, some individuals could refer to it as “Seoul style”). Furthermore, I did not include any dumplings in the preparation that I made. I did not include any. On the other hand, you are not restricted in any way in your ability to incorporate them if you judge that doing so would be appropriate.

 

INGREDIENTS FOR KOREAN RICE CAKE SOUP

• 2 eggs – egg white and yolk separated and pan fried separately at a low temperature with a little oil. Thin slice them. Alternatively, you can beat the eggs together and drizzle them into the soup 1 to 2 mins before serving.
• 1 to 2 stalks green onion (green part only) – thinly sliced
• 2 to 3 sheets Korean roasted dried seaweed (sushi seaweed is suitable) – cut into thin strips or crushed/torn with your hands.
• shredded cooked brisket (from making the beef stock) – season with fine sea salt (1/4 tsp) & sesame oil (2 tsp) or add more of these to taste. As I mentioned above, the amount of meat used here is very generous, which my husband loved!

*1 Tbsp = 15 ml, 1 cup = 250 ml,

** Check out 30 Essential Korean cooking ingredients if you want learn more about Korean ingredients!

 

HOW TO MAKE KOREAN RICE CAKE SOUP (TTEOKGUK)

A big saucepan should be used to bring the water, black peppers, onion, and green onion to a boil. The pot should be covered and heated over medium-high heat. After the water has to a boil, the meat should be added. For an additional five minutes, bring them to a boil over medium-high heat, and then reduce the heat to medium. Bring them to a boil for an additional half an hour. (The water would have been brought to a boil for a total of one hour, approximately.) This ought to provide you with approximately four cups of beef stock.

2. Pass the water (stock) through a cheesecloth to remove any particles. However, you should keep the meat and the stock. Throw away the vegetables. After allowing the meat to cool for around ten minutes, shred it using a knife and/or your hands respectively. Add salt and sesame oil to the meat, and then season it.

3. Soak the rice cakes in cold water for fifteen to twenty minutes in order to soften them while the meat is beginning to cool down. Get rid of the water. The remaining toppings should be prepared while you wait. Instructions are included in the section that was just spoken about the ingredients.

A clean pot should be used to bring the stock to a boil over medium-high heat. Once the stock begins to boil, the minced garlic and the soy sauce should be added to the pot. After around two to three minutes, cook the rice cakes until they have become more pliable. It is important to avoid overcooking the rice cakes before they become mushy.

NOTE

• Soup or beef stock can be refrigerated for later use. However if you already boiled the rice cakes in the soup they won’t keep well in shape and texture. It will get mushy as time goes by. So if you are planning to make the soup in stages (at a different day), keep the rice cakes separately until you need to cook.

 

FAQ:

 What is Korean Rice Cake Soup (Tteokguk)?

The Korean Rice Cake Soup, also known as Tteokguk, is a traditional Korean soup that is made by heating sliced rice cakes (tteok) in a transparent broth. Tteokguk is a common name for this soup. It is a well-liked dish that is commonly served around the time of the Korean New Year (Seollal), but it is also consumed throughout the year as a meal that gives people a sense of comfort.

What are the main ingredients of Korean Rice Cake Soup?

Rice cakes, which are often referred to as tteok, are the key ingredients that go into making Vietnamese rice cake soup. Additional components include beef or chicken broth, beef or chicken that has been thinly sliced, green onions that have been sliced, and, if desired, eggs that have been beaten to offer additional texture and flavor. Alternative preparations may entail the addition of additional components, such as vegetables or dumplings (mandu), for example.

 How is Korean Rice Cake Soup prepared?

The first thing that has to be done in order to make Korean Rice Cake Soup is to put the broth, which can be either beef or chicken, into a saucepan and bring it to a boil. Once the soup has reached a boil, the sliced rice cakes and meat or chicken that has been sliced very thinly should be added to the stock. Rice cakes should be cooked until they are tender, and the meat should be cooked through to the point where it is completely tender. Add pepper and salt to taste, and season with salt when you are done. A drizzle of beaten egg and chopped green onions should be added to the soup right before it is served in order to lend an additional layer of sophistication to the dish.

Can I make Korean Rice Cake Soup vegetarian or vegan?

The answer is yes; it is feasible to make a vegetarian or vegan version of Korean Rice Cake Soup by exchanging beef or chicken broth for vegetable broth, omitting the meat, and using vegetable stock instead of beef or chicken broth. Mushrooms and tofu are two additional ingredients that can be used in the dish to enhance its flavor and nutritional value. The use of rice cakes that are safe for vegans should be taken into consideration, and it is important to verify the ingredients of any store-bought broth to ensure that it does not contain any goods derived from animals.

 Are there variations of Korean Rice Cake Soup?

As an illustration, some recipes may contain rice cakes in addition to dumplings (mandu), while others may use vegetables such as sliced carrots, spinach, or seaweed with the intention of boosting the flavor of the dish as well as an increase in the nutritional value of the dish.

What is the significance of Korean Rice Cake Soup on Korean New Year (Seollal)?

As a result of the fact that it is typically consumed during the Korean New Year (Seollal) to commemorate the beginning of the new year, Korean Rice Cake Soup holds remarkable significance throughout this major time period. It is believed that someone’s age will increase by one year if they consume Tteokguk on New Year’s Day. This belief is based on the beliefs that are prevalent in Korean society. This serves as a metaphorical picture of the passage of time and the beginning of a new cycle.

 Can I use store-bought rice cakes for Korean Rice Cake Soup?

You can prepare Korean rice cake soup using rice cakes that you have purchased from a store. That is correct. It is recommended that you search for pre-sliced rice cakes (tteok) that are specifically labeled for soup (guk) on the shelves of grocery stores that are located in Korea or other Asian countries. In the event that the rice cakes are frozen, it is absolutely necessary for them to be thawed before they are added to the soup if they remain frozen.

How long does Korean Rice Cake Soup last?

Despite the fact that it is best to have Korean Rice Cake Soup while it is still fresh, it may be preserved in the refrigerator for up to two to three days if it is kept in a container that is airtight. In order to bring the soup back up to temperature before serving, you can either cook it on the stovetop or in the microwave until it reaches a temperature that is thoroughly hot. It is essential to keep in mind that, in order to reheat the rice cakes, you might need to add additional liquid. This is due to the fact that the rice cakes may absorb some of the broth throughout the course of the cooking process.

Can I freeze Korean Rice Cake Soup?

Even though it is possible to freeze Korean Rice Cake Soup, the texture of the rice cakes may experience a slight change during the thawing process, becoming more malleable. This modification may occur even though the soup can be frozen. In the event that you plan to freeze the soup instead of eating it, it is strongly suggested that you do not include the beaten egg or any additional garnishes in the soup. It is recommended that the soup be allowed to thaw in the refrigerator for an entire night before being reheated and served.

Can I add additional seasonings or toppings to Korean Rice Cake Soup?

In response to your inquiry, the answer is yes; you are able to customize Korean Rice Cake Soup by adding additional seasonings or toppings to suit the flavor profile that you like. Garlic that has been minced, sesame oil, soy sauce, crushed red pepper flakes added for a spicy kick, and even kimchi added for an additional layer of flavor are some of the most typical additions. You should try out a variety of flavors and make alterations to the soup so that it can be tailored to your preferences.