Gung Hay Fat Choy everyone! Chinese New Year was just a few days ago, and in honour of that I made a traditional dish that’s enjoyed throughout all of East Asia in celebration of the lunar new year. This particular version hails from South Korea (no surprise there) and is called tteokguk, or rice cake soup. It’s made from yummy rice cakes in a delicious beef broth with egg and scallions. So enough talking and let’s get cooking!
Ingredients:
- 1 lb of flank steak
- 1 package of tteok (or you can make your own. I was too lazy so I just went grocery shopping kekeke)
- green onions plus extra for garnish
- 1 egg
- 2 tbs fish sauce (A/N – I didn’t have fish sauce so I substituted oyster sauce, which worked just fine)
- roasted seaweed for garnish
Directions:
- Soak the tteok in cold water for 30 minutes. Drain when time is up and set aside.
- Cut the flank steak into small cubes (it’s ok if they stick together). Set aside.
- Wash and dice three green onions. Set aside.
- Bring a large pot of water to boil. Add the meat and scallions and let boil for roughly 20 minutes.
- While the meat is boiling, separate the egg with the white in one bowl and the yolk in a hot pan. Spread the yolk out as thing as possible (like an egg yolk pancake). Cook thoroughly and remove from heat. Slice into thin slices (this will be a garnish).
- After the meat has been boiling for 20 minutes add the tteok and cook for an additional 10 minutes or until the tteok is thoroughly soft and separated from each other.
- Add the egg white into the pot and let it cook without stirring.
- Once egg is cooked, remove pot from heat. Ladle into bowls and garnish with egg yolk slices and additional scallions. (A/N – I forgot to take pictures of the finished product, so you’ll just have to try it out for yourself to see what it looks like! >.<). Enjoy and happy lunar new year!
No comments:
Post a Comment