Instead of making one of my New Years resolution, to blog more, I am just going to do it! I have made my mind to make 2014 my year!! It’s all about a change in perspective with a little motivation right?
Most Koreans like to make dumplings for the New Years. Dumplings are to Koreans like tamales are to mexicans. Sadly, I did not have time to make any this year, but I did make the soup on New Years day (without the dumplings, of course). This recipe is called tteok gook (rice cake soup). With the dumplings it is called tteok mandoo gook (rice cake, dumpling sop).
This recipe is based on this link here and my mother’s.
- 1 pound sliced tteok (rice cakes)
- 7 cups water
- ½ pound beef (flank steak or brisket), chopped into small pieces
- 3 to 4 garlic cloves, minced
- 2 teaspoons vegetable oil
- 2 eggs
- 1 tablespoon anchovy sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground black pepper
- 1 sheet of black seaweed paper, salted and toasted
- 1 tsp ground red pepper
- Soak tteok in cold water for 30 minutes, then drain water.
- In the meantime, put the water in a heavy pot and bring it to a boil, add the beef and the garlic. Boil on high heat for 20 minutes. The longer the better.
- While that is boiling, separate the egg whites and yolks in two bowls. make sure to salt a little.
- In a non-stick pan, add the vegetable oil over low heat. Use a napkin to soak up the extra oil, then pour the yellow yolk in the pan. Swirl the pan around so that the yolk is cooking flat and thin. Let it cook for about 30 seconds and flip. Then slice the flat cooked egg yolk into thin strips and put to the side.
- Add the tteok to the hot pot along with the anchovy sauce, soy sauce, ground pepper, red pepper, and sesame oil and wait for the water to come to a boil again.
- Add the salted egg whites into the soup and cover the pot. Wait about 1 minute. Place the thin slices of egg yolk and toasted seaweed on top of each bowl.
Of course it would not be a completed korean meal without kimchi! I am so happy to say that I have learned how to make kimchi from my mom this past vacation in San Francisco. It took a long tie to make, but my hard work paid off because this kimchi tastes BOMB! It’s a crunchy, spicy, and tons better than store bought kimchi! Happy New Years, everyone!!