If you have Korean friends, you probably saw on their social media with a picture just like mine above. It’s a traditional New Year soup that us Koreans eat. According to wiki, this rice cake soup was originated since the ancient times. But, for someone like me, it’s always been a tradition to eat on the first day of the calendar (and lunar), or when your hung over the next day. *shrugs*
The rice cake is white, it signifies purity, cleanliness, and also it is good luck to eat. You know us Asians, we’re very superstitious, and we love anything that says, “Good luck.”
If your lazy you can go to any Korean restaurant, and order this soup. But, if you have patience, and want to make a healthier version here is the recipe. Also, when it’s the 1st of January, I know I’m also 10 lbs heavier so I also don’t put the dumplings in but, still very delicious.
- 1lb Rice Cake (can get at any korean market, try to get the one that is already cut, and ready to go to save time)
- 1lb stew beef (flank steak is okay too)
- 4-5 garlic cloves
- 3 eggs
- 1 table spoon of sesame oil
- 8 cups of water
- 2 green onions
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 table spoon of fish sauce
- 1 pack of crispy seaweed
- Rice cakes, these are going to be hard. Make sure you put them in cold water for about 30-40 minutes. While you make the base of the soup, these goes in the pot last anyways, so you’ll have a lot of time.
- Before I cut the meat into pieces, I like to put my meat in cold water, and throw some salt (little) in the water. When you do that, the blood separates from the meat. It takes about 5-10 minutes. While you are waiting, make sure you find a big pot, and put your 8 cups of water, and boil at a high for about 12-14 minutes (you’ll know when your water is boiling). Next, dice you garlic, and take the meat out of the water. Cut the meat into small pieces. I like to have a lot of protein, and I hate it when there’s only 2 pieces of meat. So that’s why I measured about 1lb. Trust me, if your cooking for the boys, they will literally pick the meat out of the pot. So, have more so no one is fighting for the last piece of meat.
- Once the water is boiling, throw in your garlic and meat and put your fire at a medium for 30 minutes.
- While you wait. Separate your eggs – egg white, and yolk into two small bowls. With the yolk make sure you mix in your bowl. Like pancakes, you are going to heat up a pan. Put your fire to low, and throw in your yolk, and create a circle – doesn’t have to be perfect. Once it looks like a pancake, take it out, chop it up into strips, and put it aside.
- Drain the water from the rice cakes once the minutes are up. Throw the rice cakes in the boiling water once the 30 minutes is up. Add 1 teaspoon of salt, 1 teaspoon of fish sauce. Wait about 5-6 minutes till the rice cake is soft.
- Then pour in the green onions (make sure they are chopped short or long), throw in your egg whites that you saved from before, 1 table spoon of sesame oil, 1 teaspoon of black pepper, and give it a quick stir at a low heat. After 2-3 minutes you are ready to serve.
- When you are serving, you can put the strips of egg yolk, and get a thin slice of your seaweed crush them in pieces, and serve all together. The final product should look like the picture above.
Hope you learned how to make Korean Rice Cake soup. It’s so yummy, and if you like kimchi, it totally goes with this soup as your side dish (ban chan). Tell me if you make this soup, or if you have another way of making it, I’d love to hear all about it! Till next time! Bon appetit!