Korean New Year's beef-rice cake soup (ttok-kuk) recipe

Recipe for korean New Year's beef-rice cake soup (ttok-kuk) in our easy ethnic recipes collection.

Recipe ingredients

• 1 pound frozen sliced rice cake (*)
• 1/2 pound lean tender beef such as sirloin
• 2 teaspoons soy sauce
• 2 teaspoons sesame seeds
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• Dash of black pepper
• 8 cups beef broth
• 2 green onions, sliced diagonally
• 1 egg, beaten

(*) You can buy frozen rice cakes at asian grocery stores.

How to make korean New Year's beef-rice cake soup (ttok-kuk)

• Soak rice cake slices in cold water for 1 hour while preparing beef.
• With sharp knife, slice beef into thin strips. Combine soy sauce, sesame seeds, garlic, salt, and black pepper in a small bowl. Mix beef and soy sauce mixture together.
• In large soup kettle, stir-fry beef until meat begins to brown.
• Add broth to beef mixture in kettle. Bring to a boil, then lower heat. Simmer, uncovered, 45 minutes.
• To keep your hands from sticking to the rice cakes, wash thoroughly, being careful to get under your fingernails. Using your clean hands, separate each individual rice cake from the frozen clumps; this helps rice cakes cook evenly.
• Add rice cakes to soup along with sliced onions. Cook just until rice cakes rise to the surface of the soup, 20 to 25 minutes. Do not overcook; rice cakes should be chewy.
• Pour beaten egg into bubbling soup; stir well. Egg will cook immediately. Serve hot.

Preparation time: 15 to 20 minutes
Cooking time: 65 to 70 minutes
Serves 6 to 8

Ethnic recipes  •  ethnicrecipes.us © 2010

Sitemap  •   Privacy policy  •   Contact