0 (0)

Categories: Mains, Soups

Rice Cake Soup (Ttokkuk)

The century has turned. The computer bug we feared didn't affect much, and by now we've repaired any damages our holiday parties may have caused. It was fun, and it's not over yet for me. Being Korean American, I get ... Read more

Total time: 3 hours | Serves 5 to 6
Note: Korean rice cakes, dashida and seaweed are available at Korean markets.
  • Water
  • 1 pound beef brisket
  • 1 (32-ounce) package Korean oval rice cakes
  • 2 eggs, separated
  • 1 teaspoon beef-flavored soup stock (dashida)
  • 1/4 pound Bulgogi
  • 2 to 3 green onions, thinly sliced diagonally
  • 2 to 3 sheets seaweed (kim), cut into small, thin strips
  • Salt, pepper

Step 1Bring 1 gallon water to boil in large pot. Add brisket. Reduce heat and simmer 2 to 3 hours or until liquid reduces to 2/3.

Step 2Soak rice cakes in cold water 1 hour.

Step 3Scramble yolks and whites of eggs separately. Fry yolks into a thin omelet in small nonstick skillet over high heat, 1 minute per side. Fold or roll up omelet and slice into thin strips. Repeat with egg whites. Set aside.

Step 4Remove brisket from pot and reserve for another use. Increase heat for stock to high. Bring to boil and add soup stock. Add rice cakes. Reduce heat to medium and cook until ovalettes have softened, about 10 minutes.

Step 5Serve hot in large bowls garnished with sliced egg whites, egg yolks, Bulgogi, green onions and seaweed. Season with salt and pepper to taste.

Each of 6 servings:
283 calories; 299 mg sodium; 124 mg cholesterol; 10 grams fat; 29 grams carbohydrates; 22 grams protein; 1.14 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Rice with toasted noodles (reshteh polow) served with lamb
Roasted cranberry borscht
Middle Eastern bitki
Grilled Cornish Hens