rice cake soup. This Chinese rice cake soup or niángāo tāng (年糕汤) is as delicious as it is comforting! Rice cake soup is also big in Korea. Indeed, when you search for "rice cake soup" on Google, nearly all the recipes are for Korean tteokguk.

Koreans always eat it on Seollal (Korean New Year's Day), the first day of the Lunar calendar and one of the most important holidays in Korea. Traditionally, according to Korean age reckoning, everyone's age went up one year on Seollal, and the process wasn't totally complete until you. Often, I add mandu (Korean dumplings) to tteokguk, in which case the soup is called tteok-manduguk (떡만두국). You can cook rice cake soup using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of rice cake soup

Prepare 1 lb of beef brisket.
It's 2 lb of rice cake ovalettes.
Prepare 2 of eggs.
It's 1 tsp of soy sauce.
It's 1 tsp of sesame oil.
You need 1 tsp of sugar.
It's 3 clove of garlic.
You need 1/2 tsp of black pepper.
You need 2 of green onion.
You need 2 of seaweed.
Prepare 1 of salt.
Prepare 1 of black pepper.

You can use any kind of mandu in the soup. My favorite is kimchi mandu because of its pungent flavor and crunchy texture, which I think adds a nice contrast to the mildly flavored broth and soft rice cake slices. Tteokguk (떡국) or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup with thinly sliced rice cakes ().

rice cake soup step by step

beef stock: in a large pot, boil the beef brisket in about 16 cups of water for approximately two to three hours over low heat, until stock has reduced about a fourth. Occasionally skim the foam and fat that rises to the top.
beef seasoning: marinate the sliced rib eye in soy sauce, sesame oil, sugar, and garlic for at least 30 min. Stir-fry the meat thoroughly cooked, about 5-7 min. add the black pepper, set aside..
soak rice cakes in cold water for approximately 1 hour.
scramble the yolk and whites of the eggs separately. Fry the yolk into a thin omelette. Fold or roll the omelette about an inch wide. Slice into thin strips. Repeat with egg whites. Set aside..
bring the beef stock to a boil. Add rice cakes. Boiling so over let's have softened, approximately 10 minutes..
serve hot in large bowls garnished with egg whites, egg yolks, bulgogi, green onions, and seaweed. add salt and pepper as needed.

It is tradition to eat tteokguk on New Year's Day because it is believed to grant the people good luck for the year and gain a year of age. It is usually garnished with thin julienned cooked eggs. With many different spellings but one amazing homey flavor, Korean Duk Gook is a traditional soup eaten on Korean New Year's Day. Soothing, simple, and easy to make, this white soup symbolizes a fresh start to the year and its round rice "coins" represent the prosperity and wealth of the year to come. Drain the rice cakes from the soaking water and add to the boiling water.