Ingredients with Measurements:
- 1 pound of Korean rice cake (tteok)
- 4 ounces of beef sirloin, sliced thinly
- 1 onion, sliced thinly
- 2 cloves of garlic, minced
- 4 cups of beef broth
- 2 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1 egg, beaten
- 1 carrot, julienned
- 1/2 cup of spinach, blanched
- 1/2 cup of shiitake mushrooms, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Strainer
Step-by-step instructions:
1. Soak the rice cake in cold water for 30 minutes to soften.
2. In a mixing bowl, marinate the sliced beef with soy sauce, sesame oil, sugar, and minced garlic. Set aside.
3. Heat up a skillet with vegetable oil over medium-high heat. Add the sliced onion and stir-fry until translucent.
4. Add the marinated beef and stir-fry until cooked through. Set aside.
5. In a large pot, bring the beef broth to a boil.
6. Drain the soaked rice cake and add it to the boiling broth. Cook for 5-7 minutes until the rice cake is tender.
7. Add the cooked beef and onion to the pot.
8. Add the julienned carrot, blanched spinach, and sliced shiitake mushrooms to the pot.
9. Season with salt and pepper to taste.
10. Slowly pour in the beaten egg while stirring the soup gently.
11. Serve hot with garnishes and side dishes.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for skillet
Boiling for soup
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 50g
Protein: 15g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken or pork can be used instead of beef
- Button mushrooms can be used instead of shiitake mushrooms
- Baby spinach can be used instead of regular spinach
Variations:
- Add sliced scallions or chopped cilantro as a garnish
- Use vegetable broth instead of beef broth for a vegetarian version
- Add sliced chili peppers for a spicy kick
Tips and tricks:
- Soaking the rice cake in cold water helps to soften it and remove any excess starch.
- Stir-fry the beef quickly over high heat to prevent it from becoming tough.
- Slowly pour in the beaten egg while stirring the soup gently to create egg ribbons.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with garnishes on top.
Garnishes:
- Sliced scallions
- Chopped cilantro
- Toasted sesame seeds
- Sliced chili peppers
Pairings:
- Kimchi
- Steamed rice
- Korean fried chicken
Suggested side dishes:
- Japchae (Korean glass noodles stir-fry)
- Mandu (Korean dumplings)
- Banchan (Korean side dishes)
Troubleshooting advice:
- If the rice cake is still too hard after boiling, cook it for a few more minutes until tender.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Japchae Tteokguk is a fusion dish that combines two popular Korean dishes: Japchae (stir-fried glass noodles) and Tteokguk (rice cake soup). It is often served during the Korean New Year as a symbol of good luck and prosperity.
Flavor profiles:
Savory, slightly sweet, and nutty from the sesame oil.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean