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Rice Cake Soup (떡국) – RECIPE

Rice cake soup is a must during the celebrations of the Korean New Year (설날)! It is not difficult, and very filling.

Make it easily at your own home!

LEVEL: Intermediate
TOTAL COOK TIME: 40 minutes SERVINGS: 2-3

INGREDIENTS:

500g of round sliced rice cake
7 cups of water
250g of beef brisket cut into small pieces

3 garlic cloves minced 1 sheet of seaweed
2 eggs
1 green onion cut thinly

PREPARATION:

Put the rice cakes into a big bowl and add cold water to cover over the top of the rice cakes. Set aside for 30minutes.

METHOD:

  1. Boil the 7 cups of water in a saucepan and add the beef and garlic
  2. Lower the heat to let the soup simmer for 20minutes
  3. Crack the 2 eggs and separate the whites and yolks. Add a pinch of salt and pepper to season both.
  4. On a frying pan, add a little oil and pour in the yolk thinly to make an omelette
  5. Set aside and leave to cool
  6. Drain the rice cakes and add to the boiling soup. Add seasoning according to taste. Cover the saucepan and leave to simmer for 5-6minutes.
  7. Pour in the egg whites and stir. Add the spring onion and sesame oil
  8. Turn off the heat and pour into bowls to serve
  9. Cut the seaweed sheet and egg yolk omelette into thin slices and add on top of each bowl to garnish.

 

 

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