Rice Cake and Dumpling Soup
Ingredients
- 500 gBeef shank (whole for the broth)
- 2 LMineral water
- 3 pcGarlic (germ removed and crushed)
- 1 pcOnion (halved)
- 2 tbspKorean soy sauce
- 2 pcEgg (beaten for jidan)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 pcnori seaweed (cut into thin strips)
- 1 tbspSesame oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 gRice cakes (Tteok) (soaked in cold water for 30 minutes and drained)
- 16 pcKorean dumplings (Mandu) (fresh or frozen)
Method
A clear, deep beef broth featuring chewy rice cakes and tender dumplings. Toasted sesame oil and nori seaweed add a smoky depth that balances the soft sweetness of the ddeok.
- 1
Place the beef shank in a pot with mineral water. Bring to a boil. Carefully skim off the grey foam from the surface to ensure a perfectly clear broth. Add the onion and garlic.
- 2
Beat the eggs. Cook into a thin crepe in a lightly oiled pan. The omelet should remain soft and without browning. Then slice into thin strips.
- 3
Remove the meat from the broth. Submerge the mandu and ddeok. Cook until the dumplings and rice cakes float to the surface, indicating they are cooked through.
- 4
Stir in the Korean soy sauce. Season with salt and pepper. Pour into bowls, garnish with the egg strips, sliced green onion, nori seaweed, and a dash of sesame oil.
Frequently asked questions
How do you get this dish right?
- Soak the rice cakes for 30 minutes in cold water before cooking for a perfectly soft core texture.
- Do not let the broth boil too vigorously after adding the ddeok, or they might fall apart.
How long does this dish keep?
Consume immediately. The rice cakes absorb the broth and lose their texture if they sit for too long.
