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Rice Cake Soup

Date Added: Jan 16, 2011 Korean Appetizers
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Prep Time

15 mins

Cook Time

15 mins

Ready In

30 mins

Serving

6

*to adjust serving size click on "serving box".

Description

This is a traditional Lunar New Year dish in Korea. The rice cakes in this soup are not the crispy American kind, but a firm Asian kind used in soups and other dishes. You could use beef broth instead of the clam broth broth if you prefer.


Ingredients

  • 3  Quart(s) Clam Stock
  • 1
  • 3  Cup(s) Korean Rice Cakes, sliced
  • 2
  • 2  Each Eggs, beaten, seasoned with salt
  • 3
  • 1  Each Bunch of Scallions, green parts only, thinly sliced (for garnish)
  • 4
  • ½  Each Sheet of Nori Seaweed, julienned (for garnish)
  • 5
  •  To Taste Kosher Salt & Black Pepper
  • 6
  • 3  Table Spoon(s) Fish Sauce (optional)
  • 7
  • ½  Table Spoon(s) Garlic, minced
  • 8

Directions

    1. Add clam stock to a large pot, bring to a boil
    2. Add rice cakes to stock, stir so they don't stick
    3. Bring to a boil again
    4. Season with salt, pepper and garlic
    5. Add fish sauce, stir
    6. boil for another minute
    7. Gently stir in eggs
    8. Serve and garnish with scallions and nori

    Clam Stock

    Ingredients

  • 8 Quart(s) Water
  • 12 Each Top Neck Clams
  • 1 Cup(s) Dried Anchovies, insides removed
  • 2 Each Sheets of Kelp, dried
  • Directions

    1. Place clams in pot with water
    2. Bring to a boil
    3. Add kelp and anchovies
    4. Once boiling, skim bubbles off top
    5. Simmer for 5 - 7 minutes, skimming top
    6. Remove kelp
    7. Strain over a pot to reserve the stock

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