22:08 | 24/12/2021 Print
The very first thing you should do research before digging deeper into a certain topic is to know hat the topic is about. So, let's explore more about Tteokguk - a Korea's traditional New Year Food with Knowinsider right now.
Tteokguk, a savoury soup made typically made with meat stock and rice cakes, is a staple in Korean cuisine. According to the culturetrip.com, not only is it a hearty and delicious treat on cold days, but it is also symbolic, as it plays an important role in Korean customs and traditions that date back hundreds of years.
The first references to tteok, or rice cakes, appear in a number of books about wars involving China and Korea that took place between 480 B.C. and 222 B.C. One account describes rice being washed, then pounded into a powder and mixed with water before being shaped into small patties to be steamed. Often used as a ceremonial food, tteok was at this time often mixed with flowers to add colour and herbs to provide medicinal benefits.
Although it’s not certain when Koreans started to incorporate rice cakes into a soup, the dish is mentioned in the 19th-century book of customs, Dongguksesigi. While the ingredients and taste of tteokguk vary by region, the broth is generally made by simmering a protein (beef, chicken, pork, or the more traditional pheasant) in a soy sauce-seasoned stock. The stock is then strained to clarify the broth, and long cylinder-shaped rice cakes are added to and boiled in the clear broth. Garnish such as pan-fried, julienned egg, seaweed, and spring onions are added for flavour.
The underlying reason behind this custom is that eating a bowl of it is said to bring a person a long life. Listed in hakbora.com, eating tteokhuk also represents growing another year older. In fact, Koreans may ask a person their age by saying “how many bowls of tteokguk have you eaten?” The soup includes broth, vegetables and thin, round pieces of rice cake.
There are many reasons to eat rice cake soup in the new year. First of all, it means to pray for longevity by eating long white rice cakes and to spend bright year. In addition, the sliced rice cake is similar to a coin look, so it is filled with the hope that goods will be abundant for one year.
So before cooking your Tteokguk, remember to prepare these below things which are collected from the allrecipes.com:
|1 tablespoon olive oil, divided |
2 eggs, separated
1 sheet nori (dry seaweed)
5 cups thinly sliced garae tteok (Korean glutinous rice cakes)
32 fluid ounces Korean beef bone stock (such as Ottogi®)
2 cloves garlic, minced, or more to taste
2 green onions, thin sliced
Heat 1 1/2 teaspoon olive oil in a nonstick skillet over medium-low heat. Beat egg yolks in a small bowl and pour into the skillet. Tilt skillet so eggs yolks spread in a thin and even sheet. Cook until set, about 1 minute per side. Transfer to a cutting board and slice into thin strips. Repeat with egg whites.
Place nori in another skillet over medium heat; toast until bright green and crispy, about 30 seconds per side. Cut into thin strips.
Rinse rice cakes in cold water; drain.
Pour beef stock into a large pot; bring to a boil. Add rice cakes and garlic. Simmer until rice cake slices are tender, about 5 minutes. Add green onions; continue cooking until rice cakes start floating to the top, 3 to 5 minutes more. Season with salt and pepper.
Ladle soup into serving bowls. Garnish with egg and nori strips.
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