Yes, it’s here! Korean New Year’s!! Happy New Year!! You might say, “What?! New Year’s was over a month ago!” But it’s true, Koreans and many Asians will celebrate February 10th as the New Year’s. I wish I was back in Korea – then I’d be able eat all kinds of yummies prepared by my Umma (mom in Korean). Well, maybe someday…
Since I am from Korea (and also since my husband absolutely loves Korean food), we try to eat a lot of Korean food on special occasions like Christmas eve and New Year’s. My favorite tradition of Korean New Year’s is this delicious soup called “Teok-guk”. Teok is like rice cake – and Koreans eat this soup on New Year’s. I like to eat Teok-guk with some potstickers and other toppings such as bulgogi meat, green onions, cooked eggs, and dried seaweed.
These toppings are pretty much my favorite thing about teok guk. If you have other favorite toppings, you can add those, too. But these are pretty typical and popular in Korea. To make these toppings: 1) Make bulgogi: About 1 cup thinly sliced beef meat, cut into bite sizes (tritip or ribeye steak: Ask someone at your local grocery store meat section to cut about a pound of tritip or ribeye as thin as possible.) Marinade it in bulgogi sauce (purchased bulgogi sauce is fine. I usually use a CJ brand bulgogi sauce, about 1/2 cup to 1 cup). Heat a tablespoon oil in a skillet over medium high heat. Add the sliced beef in the bulgogi sauce and cook until done. 2) Egg topping: Whisk two eggs together. Heat about 1/2 tablespoon oil in a small pan over medium heat. Add the egg mixture to the pan and tilt the pan until the egg mixture fills the whole pan to make a round shape. Cook until the egg is fully cooked. Remove from pan. Cut the round cooked egg into four quarters. Slice them thinly. 3) two green onions: chopped 4) one package dried seaweed: cut thinly using kitchen scissors.
So how about celebrate Korean New Year’s with some delicious and traditional Korean rice cake soup this year? I’m craving some… I like to add some Mandu (Korean potstickers) to my Teok Guk but you can skip them if you want.
- 1 quart water
- 10-12 dried anchovy
- 1½ cups Korean Teok (rice cake), sliced
- 10-12 potstickers
- (optional) toppings: bulgogi, eggs, seaweed, green onions – cooked according to instructions above
- In a large Dutch oven or a large pot, bring water to boiling – add the dried anchovy and continue to boil, for about 20-25 minutes. Take out the anchovy using a small strainer. Add the teok (rice cake) and continue to cook until all the teok rises and floats. Add the potstickers and continue to cook, about 5-8 minutes, or until the potstickers are cooked. Add salt to taste. Transfer soup to bowls and top it with prepared toppings.
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