Happy Year! This month’s theme at World on the Plate is auspicious food for any prosperous Year. For Koreans, it’s certainly tteokguk ()! The tteokguk (or ddeokguk/ddukguk ) recipe was initially published on The month of january 9, 2010 after i was very a new comer to blogging and food photography. And So I made the decision to update my tteokguk recipe with this month’s Year recipe roundup.
Tteokguk is really a soup created using sliced grain cakes, usually in beef broth. It’s a conventional Year’s dish in Korea. &"Tteok &" means grain cake, and &"guk &" means soup. It’s created using garaetteok, that is unsweetened and formed just like a lengthy cylinder. For that soup, garaetteok () is sliced into thin oblong shapes. The white-colored oblong shape symbolizes a vibrant and prosperous year. Also, Koreans typically age another year about this day, instead of their birthday. It’s generally stated that certain must consume a bowl of tteokguk to get twelve months older. Becoming an adult in Korea, I usually loved to consume lengthy steaming garaetteok mother will bring home from the grain cake mill to organize for 2012’s feast. She'd wait a few days for that garaetteok to show hard before slicing them into thin oblong slices. Nowadays, pre-sliced gareatteok can be obtained all year long around in almost any Korean supermarket, making the soup preparation much simpler.
Frequently, Koreans add mandu (Korean dumplings) to tteokguk. by which situation the soup is known as tteok-manduguk. You should use any type of mandu within the soup. My personal favorite is kimchi mandu due to its pungent flavor and crunchy texture, that we think adds a pleasant contrast towards the mildly flavored broth and soft grain cake slices.
This starchy and soothing bowl of soup isn't just a brand new Year’s tradition but is classic comfort food any season!
4 servings
Beef Broth (you may also use anchovy broth):
1/2 pound (230 grams) beef brisket ()
1/2 medium onion
5 6 cloves of garlic clove
3 scallions white-colored parts
1 two tablespoons soup soy sauce
Pepper and salt to taste
4 cups sliced garae tteok (grain cake)
(Absorb cold water for 10-20 minutes if hardened.)
Inside a large pot, bring the meat, onion, scallions and garlic clove to some boil in 14 glasses of water. Lessen the heat to medium low, and skim from the scum. Simmer, covered, before the meat is tender enough for shredding, 1-to-1-1/2 hrs. Take away the meat and awesome. Discard the vegetables. Stir in soup soy sauce, pepper and salt to taste.
To create egg garnish ( jidan ),* separate the egg. Gently beat the white-colored by lightly performing having a spoon. Stir the yoke having a spoon until smooth. Heat a gently oiled nonstick skillet over medium low heat. Pour each egg part right into a thin layer, tilting the skillet and/or distributing having a spoon. Prepare both sides briefly until no visible liquid remains. (Don't brown the egg.) Slice into short thin strips.
Shred the cooled beef into thin 7 1/2-inch lengthy strips and mix well with garlic clove, sesame oil, and pepper and salt to taste. Slice the scallion diagonally into thin strips. Roast the gim on the hot skillet. Reduce thin 1 1/2-inch strips with kitchen shears, or just crush all of them with hands.
Return the broth to some boil. **Add some grain cake slices and boil until soft, usually about 5 8 minutes. Ladle the steaming soup into individual bowls and garnish using the shredded beef, egg, scallion and gim strips.
*Although egg jidan is really a classic garnish for tteokguk. a typical alternative would be to drizzle a gently beaten egg within the boiling soup before turning heat off. Or omit the egg part entirely if you want.
**If you wish to then add mandu (dumplings), you are able to drop them in combined with the grain cake slices, stirring lightly so that they don’t keep to the bottom from the pot. Boil until these float, and then prepare for an additional few minutes. You may also prepare mandu in boiling water individually, and increase the soup once the grain cake is softened. This process could keep the soup from becoming too thick all the starch released in the grain cake and mandu .
You may even like:
- Tteok Sanjeok (Skewered Grain Cake with Beef and Vegetables)
- Beet Songpyeon
- Yukgaejang (Spicy Beef Soup with Vegetables)
- Chogyetang (Chilled Chicken Soup)
- Japchae (Korean Stir-Fried Starch Noodles with Beef and Vegetables)
- Samgyetang (Ginseng Chicken Soup)
- Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)
- Seolleongtang (Beef Bone Soup)
