Tteokguk (Korean Rice Cake Soup) Recipe
At Taste of Korea on February 1st, 2011, Bann restaurant played host to a family-style Korean New Year’s lunch in Midtown. Working with the Korean Food Foundation to promote Korean cuisine here in the States, the event served traditional favorites like Tteokguk, a rich beef broth topped with ribbons of egg, seaweed and tender medallions of Korean rice cakes. The dish symbolizes prosperity for the New Year and is a personal favorite of television food personality Kelly Choi, who made an appearance at the event. — Rachel Tucker
Food and recipes provided by the Korean Food Foundation.
- 1 cup thin sliced Korean rice cake
- 14 cups water
- ½ pound beef brisket, cut into chunks.
- 8 ounces beef, cut into thin strips
- 2 dried shiitake mushrooms, soaked and sliced thinly
- ½ teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon minced garlic
- 8 ounces zucchini, cut into thin strips
- Salt, to taste
- 2 eggs, beaten
- 4 green onions, cut into 1-inch pieces
- 2 sheets dried laver seaweed (Kim in Korean), crumbled
Soak the rice cake in cold water for 30 minutes. Put 14 cups of water and the brisket in a pot. Bring to a boil, and then reduce to a simmer until tender (about 30 minutes). Strain out the beef and return the broth to the pot. Cut the beef into thin strips, and then set aside.
Sauté the shiitake mushrooms in the soy sauce, ½ teaspoon sesame oil, and minced garlic, then set aside. Sauté the zucchini with the remaining sesame oil and salt, then set aside.
Fry the beaten egg and slice thinly, then reserve for garnish or pour the egg little by little directly to the broth at the end.
Bring the broth to a boil and then add the rice cakes. Bring to a boil again, and then reduce the heat to medium and cook until tender (usually the rice cake will float to the top when fully cooked).
Add the green onions. Serve into bowls and garnish each bowl with some beef, shiitake mushrooms, zucchini, egg and some crumbled Kim.