Ingredients with Measurements:
- 1 pound Korean rice cakes
- 6 cups water
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons fermented bean paste
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 egg, beaten
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes.
2. In a pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the water, fermented bean paste, soy sauce, sugar, and sesame oil to the pot. Bring to a boil.
4. Drain the rice cakes and add them to the pot. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the rice cakes are tender.
5. Slowly pour in the beaten egg while stirring the soup.
6. Add the green onions and season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat for sautéing, boiling, and simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 6g
- Carbohydrates: 55g
- Protein: 7g
- Sodium: 900mg
Substitutions for ingredients:
- Korean rice cakes can be substituted with other types of rice cakes or noodles.
- Fermented bean paste can be substituted with miso paste or soybean paste.
Variations:
- Add sliced beef or pork for a meatier version.
- Add vegetables such as carrots, mushrooms, or spinach for a more nutritious soup.
Tips and tricks:
- Soaking the rice cakes in cold water helps to soften them and remove excess starch.
- Be careful not to overcook the rice cakes as they can become mushy.
- Adjust the seasoning to your taste preference.
Storage instructions:
- Store leftover soup 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 and garnish with sliced green onions.
Garnishes:
- Sliced green onions, sesame seeds, or chili flakes.
Pairings:
- Serve the soup with steamed rice or Korean side dishes such as kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice, kimchi, pickled vegetables, or Korean fried chicken.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more water or broth to dilute the seasoning.
Food safety advice:
- Make sure to cook the rice cakes thoroughly to avoid any potential foodborne illness.
Food history:
- Korean rice cake soup, also known as tteokguk, is a traditional Korean dish that is often eaten during the Lunar New Year.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the fermented bean paste and soy sauce. The rice cakes provide a chewy texture.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Korean