Ddeok Gook Korean New Year Rice Cake Soup Recipes

Steps:

• Soak the rice cake in cold water for 30 minutes.
• Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic.
• Saute the beef in a skillet, then set aside.
• Put the 6 cups of water and the dried anchovies in a pot.
• Bring to a boil, then reduce to a simmer for 5 minutes.
• Strain out the anchovies and return the broth to the pot.
• Add the rice cakes to the broth.
• Bring to a boil, then reduce the heat to medium.
• Cook for 10-15 minutes, until tender.
• Add the green onions.
• Pour the egg in a little at a time.
• Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky.
• Put into bowls.
• Garnish each bowl with some beef and some crumbled kim.

Steps:

• Make dumplings: Place a large pot of water over high heat. When it boils, add sprouts and onions and cook until sprouts are soft, about five minutes. Drain in colander and rinse under cold water.
• In a large mixing bowl, combine sprouts and onions with kimchi. Working in batches, transfer a handful to cutting board and mince. Return vegetables to colander in sink. Add tofu, tossing to combine. Press down on vegetables with your hands, draining as much liquid as possible.
• Working in batches, place a handful of vegetable-tofu mixture on a large piece of cheesecloth or clean, porous cloth, fold up edges and twist, squeezing out liquid. Empty back into mixing bowl. When done, transfer to colander, top with parchment paper and weigh down with a heavy, water-filled pot. Drain for at least a half-hour.
• In a large mixing bowl, combine pork, oil, garlic and salt. Add drained vegetables and mix well with your fingers.
• Place a scant tablespoon of filling in center of a wrapper, brush wrapper rim with egg, and fold, forming a half moon. Pinch closed with your fingers and squeeze out air. Wrap end tips around until they touch, dab with egg and pinch together: it will look like a tortelloni. Transfer to a parchment-lined plate and repeat until you have about 20 dumplings.
• Make soup: Place a large pot filled with broth over high heat. Prepare scallions: discard white parts, chop a few inches of green parts into rounds and slice remainder lengthwise. When broth boils, add beef and 3 to 4 dumplings a person (freeze unused dumplings), reduce heat to medium and cook 5 to 7 minutes.
• Add frozen rice cakes and scallion slices and cook until cakes are soft, another two minutes. Add eggs and gently stir. Shut off heat and season with black pepper. Ladle into bowls and garnish with scallion rounds, sesame seeds and seaweed, if using.

Steps:

• Bring broth to a boil.
• Add dashida and rice cakes.
• Boil until rice cakes are tender, about five minutes.
• Add green onion and cook for one minute. Remove from heat.
• Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
• Cut beef into two-inch-long strips and brown.
• Boil dumplings until tender.
• For each bowl of soup: spoon soup into bowl and add desired toppings.