Ingredients with Measurements:
- 6 cups of water
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced button mushrooms
- 1/2 cup of sliced green onions
- 1/2 cup of sliced carrots
- 1/2 cup of sliced onion
- 1/2 cup of sliced beef (optional)
- 2 garlic cloves, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of sliced rice cakes (tteok)
- 2 eggs, beaten
Special equipment needed:
- Large pot
- Ladle
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, bring 6 cups of water to a boil.
2. Add the sliced shiitake mushrooms, button mushrooms, green onions, carrots, onion, beef (if using), minced garlic, soy sauce, sesame oil, salt, and black pepper to the pot. Stir to combine.
3. Reduce the heat to medium and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
4. Add the sliced rice cakes to the pot and let them cook for 5-7 minutes, or until they are soft and chewy.
5. In a mixing bowl, beat 2 eggs until they are well combined.
6. Slowly pour the beaten eggs into the pot while stirring the soup with a ladle. The eggs will cook and form thin ribbons in the soup.
7. Serve the mushroom tteokguk hot, garnished with additional sliced green onions and sesame seeds, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 38g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Any type of mushroom can be used in place of shiitake and button mushrooms.
- Chicken or pork can be used instead of beef.
- Vegetarian or vegan versions can be made by omitting the meat and using vegetable broth instead of water.
Variations:
- Add sliced tofu for extra protein.
- Use seafood, such as shrimp or clams, instead of meat.
- Add gochujang (Korean chili paste) for a spicy kick.
Tips and tricks:
- Soak the rice cakes in cold water for 10-15 minutes before cooking to soften them.
- Use a non-stick pot to prevent the rice cakes from sticking to the bottom.
- Adjust the amount of salt and soy sauce to taste.
Storage instructions:
- Store any leftover mushroom tteokguk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the mushroom tteokguk in individual bowls, garnished with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Kimchi
- Steamed rice
Suggested side dishes:
- Korean pancake (jeon)
- Grilled meat or fish
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the rice cakes are too hard, soak them in cold water for a longer period of time before cooking.
Food safety advice:
- Make sure to cook the soup until the vegetables and meat are fully cooked to prevent foodborne illness.
Food history:
- Tteokguk is a traditional Korean dish that is typically eaten on New Year's Day to bring good luck and prosperity for the coming year.
Flavor profiles:
- Savory
- Umami
- Earthy
Serving suggestions:
- Serve the mushroom tteokguk as a main dish for lunch or dinner.
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Region: Korean