Photo by
Larry Hepinstall |
Ingredients
6 cups ( 1/8-inch-thick) rice cake stick rounds
(available in the freezer section of Korean
markets; thaw in refrigerator before using)
1 tablespoon vegetable oil
2 cloves garlic, crushed and finely chopped
1/2 pound lean ground beef sirloin
6 green onions, white and pale green part only
8 cups beef stock or chicken stock
1 strip (1 inch wide and 6 inches long)
dried kelp (optional; available in Asian
markets)
1 tablespoon sil koch'u (hot red pepper
threads), for garnish (available at
Korean markets)
Salt and freshly ground black pepper
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Method
In a bowl, soak rice cake rounds in cold water for
30 minutes to soften. Meanwhile, in a skillet, heat
oil over medium heat until hot. Add garlic and saute
for 2 minutes, until fragrant. Add ground sirloin
and saute 5 minutes, until meat is barely cooked through.
Season with salt and pepper, and set aside.
Slice a small amount of green onions into thin rings
and set aside for garnish. Slice rest of onions diagonally
into 1/4-inch pieces. In a stockpot, bring stock to
vigorous boil over high heat. Decrease heat to medium-high,
add green onion pieces and kelp, and boil 10 minutes.
Add rice cake rounds and cook 10 minutes, until rice
cakes are soft and chewy, or to desired consistency.
Transfer kelp to cutting board and cut into diamonds.
Set aside.
To serve, ladle soup into individual serving bowls
and top with the meat. The dish can be topped with
the traditional five color garnish: green onion rings,
white and yellow egg diamonds, stone-ear mushroom
slivers, and sil koch'u (Korean hot red pepper
threads). Serve very hot with a side dish of
kimchi, if you like.
Note: Steamed filled dumplings are often added to
this soup for New Year's Day. If you don't want to
make your own, buy prepared frozen ones. Steam or
boil them in a pot of water. Then add a few to each
bowl of soup just before serving.
Serves 4
Chef's Quote
Ttokguk is a must dish for the ancestral ceremonial
table on New Year’s Day. On this day only, it replaces
the usual bowl of rice and soup in front of each ancestor’s
tablet. It has been said that the rice cake was born
out of the ancestors’ wish for prosperity and virtue:
its round coin shape symbolizes money, and its chalky
whiteness signifies purity, chastity, and integrity.
In a bygone era, the dexterity in slicing the rice
cake rolls into impeccable rounds was regarded as
a formidable test of Korean womanhood. It is not easy
to forget that exquisite and chewy rice cake floating
in its aromatic beef broth. Koreans enjoy it so much
that this once seasonal dish has become a year-round
fare. Today, rice rolls, about 1-inch in diameter
and 8 inches in length, as well as conveniently sliced
rounds, are available in local Korean markets.
Adapted from ``Growing Up in a Korean Kitchen'' (Ten
Speed Press) by Hi Soo Shin Hepinstall
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