Ingredients with Measurements:
- 1 pound of rice cakes
- 1 pound of beef brisket
- 1 onion, chopped
- 4 cloves of garlic, minced
- 8 cups of water
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of sugar
- Salt and pepper to taste
- 2 green onions, chopped
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes to soften them.
2. In a large pot, add the beef brisket, onion, garlic, and water. Bring to a boil and then reduce heat to low. Simmer for 1 hour.
3. Remove the beef brisket from the pot and shred it with two forks. Set aside.
4. Add the softened rice cakes, soy sauce, sesame oil, gochugaru, sugar, salt, and pepper to the pot. Simmer for 20 minutes or until the rice cakes are tender.
5. Add the shredded beef brisket back into the pot and simmer for an additional 5 minutes.
6. Serve hot, garnished with chopped green onions and toasted sesame seeds.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 25 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 370
Fat: 6g
Carbohydrates: 60g
Protein: 20g
Sodium: 900mg
Sugar: 6g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or pork belly.
- Gochugaru can be substituted with red pepper flakes.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms.
- Use chicken instead of beef.
Tips and tricks:
- Soaking the rice cakes in cold water will help to soften them and reduce cooking time.
- Shred the beef brisket with two forks for a more tender texture.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped green onions and toasted sesame seeds on top.
Garnishes:
Chopped green onions and toasted sesame seeds.
Pairings:
Serve with steamed rice and kimchi.
Suggested side dishes:
- Korean pancake (jeon)
- Stir-fried vegetables
- Spicy cucumber salad
Troubleshooting advice:
- If the rice cakes are too chewy, soak them in cold water for a longer period of time.
- If the soup is too thick, add more water.
Food safety advice:
- Make sure to cook the beef brisket thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rice Cake Chueotang is a traditional Korean soup made with rice cakes and beef brisket. It is a popular comfort food in Korea, especially during the winter months.
Flavor profiles:
This soup is savory, slightly spicy, and has a chewy texture from the rice cakes.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean