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Receta Korean Tteokguk (Rice Cake Soup)
by jason kim

Korean Tteokguk (Rice Cake Soup)

Although there wasn’t a lot of time for cooking or eating, I got to experience a semi-instant tteokguk for New Year’s Day thanks to a good friend of mine who is also adept at cooking (yah, someone else finally doing the cooking!). For those who are unfamiliar with tteokguk.....full story and recipe at www.mykoreaneats.com

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Korea Korean
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 5 cups thinly sliced garae tteok (rice cake)
  • 2 packages of Ottogi beef bone stock
  • 2 green onions/scallions, thinly sliced
  • 2, 3 garlic cloves, minced
  • 2 eggs, yolks & white fried separately and cut into thin strips (garnish)
  • laver or seaweed strips, gim/nori (garnish)
  • sprinkle of salt & pepper (according to taste preference)
  • mandu (dumplings; optional)
  • thin slices of beef (optional)

Direcciones

  1. Rinse the rice cake in cold water; soak in water for at least 10 minutes if frozen or partially frozen.
  2. Pour the instant beef stock into a large pot and boil on high heat. Add the minced garlic and rice cakes. Boil gently about 8~10 minutes or until the rice cake slices start to float. Season with a little salt and pepper. When rice cakes are almost cooked, include the scallion slices.
  3. Make the garnish ingredients by separating the egg whites and yolks. In a non-stick pan or skillet, add olive oil and fry them into a thin sheet; transfer to cutting board and cut into thin strips. For the sheets of gim (seaweed), toast them over medium heat for a few seconds; cut into thin strips.
  4. Ladle the soup into bowls, dividing the rice cake slices evenly. For each serving, place a nice handful of the egg strips, scallions, and seaweed strips.
  5. Eat hot otherwise the rice cakes will get soggy over time.