Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/cookingkorean/public_html/includes/connection.php on line 2

Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/cookingkorean/public_html/includes/connection.php on line 2
Rice Cake Soup, Soup, Korean Recipe, Korean Food Recipe
Visit our other international cooking sites  
Home | Contact us | RSS
Home >> Soup and Hot Pot Recipes

RICE CAKE SOUP

INGREDIENTS :

454g beef brisket, 454g rib eye slices, 908g Korean rice cake slices, 2 eggs, 3 cloves of garlic, 1 stalk of spring onion, 3 sheets of toasted seaweed, 1.5T oil, 16 cups of water.

SEASONINGS:
(1) 1t Chongju (i.e. rice wine), 1t salt.
(2) 1t soy sauce, 1t sesame oil,
1t sugar, 1/2t ground black pepper, 1t Chongju.
(3) some salt, some ground black pepper.

PREPARATION :

1. Rinse beef brisket; Trim off the fat; Blanch in boiling water for 1 minute and lift up immediately; Rinse in running water till cool; Marinate in seasoning (1) for 30 minutes.
2. Peel, rinse and mince garlic.
3. Rinse rib eye slices and drain; Cut into smaller pieces; Marinate in seasoning (2) with the minced garlic and chill in the fridge for 6 hours.
4. Pour 16 cups of water to a pot; Bring to the boil over a high heat; Turn to a low heat; Add the beef brisket; Bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 3 hours (skim the foam every 1 hour); Turn off the heat.
5. Rinse rice cake slices briefly; Soak in cold water for 1 hour.
6. Beat eggs through an egg separator into a bowl for egg white and set egg yolk in another bowl; Beat the yolk and the white separately till well blended.
7. Add 1t oil to a non-stick pan; Swirl the pan around so as to evenly coat the pan with oil; Heat over a high heat; Turn to a low heat; Add the egg white; Cook over a low heat till the egg white sets; Flip it over; Cook over a low heat till slightly brown; Carefully set the egg white omelet aside.
8. Add 1t oil to the pan; Swirl the pan around so as to evenly coat the pan; Heat over a high heat; Turn to a low heat; Add the egg yolk; Cook over a low heat till the egg yolk sets; Flip it over; Cook over a low heat till slightly brown; Turn off the heat; Set the egg yolk omelet aside.
9. Cut the egg white omelet from the step 7 into strips; Cut the egg yolk omelet from the step 8 into strips.
10. Cut toasted seaweed into strips.
11. Rinse spring onion briefly and drain; Chop.
12. Heat a non-stick skillet with 1/2T oil over a high heat; Turn to a low heat; Add the rib eye pieces from the step 3; Stir-fry over low heat for 6 minutes; Turn off the heat.
13. Lift the rice cake slices from the step 5 up and drain.
14. Bring the beef broth from the step 4 to the boil over a high heat; Turn to a low heat; Discard the beef brisket; Add the rice cake slices from the step 13; Bring to the boil over a high heat again; Turn to a low heat; Cook over a low heat till soft (approximately 10 minutes); Add seasoning (3); Stir over a low heat briefly; Turn off the heat; Arrange in serving bowls; Add the rib eye pieces from the step 12, the seaweed strips, the egg white strips and the egg yolk strips from the step 9; Garnish with the spring onion; Serve hot.