Lunar New Year Special: Cooking 떡국!
EN 0% United Kingdom

안녕 친구들~! Hi everyone! Happy Lunar New Year!!

For today’s episode, I wanted to reward all those of you who have been tuning in to my Margarita Mondays anytime in the past 8 months. I commend your diligence in learning Korean and I thank you for following me on this amazing Korean learning journey. As a little token of my appreciation for you all I decided to share a recipe of a traditional Korean dish that many people make on 설날 (Solnal), which is a celebration of the Lunar New Year in Korea. This dish is meant to bring those who eat it luck, prosperity and fortune, so you’re welcome guys ;) You can find a detailed ingredient list and recipe below!

 

Hope you enjoy! J

 

If there is anything else you want to see in our Margarita Mondays episodes, let me know! X

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∞ Ingredients ∞

(for 2 or 3 people)

450gr of Korean Rice Cakes 떡

7 cups of water

2 eggs

450gr of beef (preferably flank steak 양지머리)

1 large green onion 대파

3-4 big garlic cloves

seaweed paper 김

Soup soy sauce 국간장 (or fish sauce)

Sesame oil

Vegetable oil

Salt and pepper 

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∞ Recipe ∞

1. Separate the frozen 떡 pieces that are stuck together so when they cook they do not become one giant blob of 떡. Soak them in cold water for 30 minutes

2. Bring 7 cups of water to a boil (It will take about 12 to 15 minutes)

3. Cut the beef into small, bite-size pieces and finely chop the garlic cloves

4. Add the beef and garlic to the boiling pot (Do NOT stir or move the beef around in the pot if you want to have a clear broth at the end)

5. Lower the heat to a medium when you add the beef. Cover and let boil for 20-25 minutes 

6. While the broth is cooking, prepare the garnish 

7. Take a sheet of seaweed and roast it until it turns bright green (you can use already roasted and seasoned seaweed). Thinly cut the seaweed into strips or just crush it in your hands/a plastic bag and set aside for garnish 

8. Separate the egg yolks from the egg whites and add salt to both. Mix well. 

9. Heat up a pan and add vegetable oil to grease the surface. Turn off the heat and add the egg yolk, making a thin omelette. Flip after approximately 1 minute

10. Cut the egg yolk omelette into thin strips and set aside for garnish 

11. It's time to assemble the soup! Add the soaked rice cakes into the broth along with soy sauce/fish sauce, salt, and sliced green onions. Stir. 

12. Cook for about 7 minutes or until the rice cakes begin to float

13. Pour the egg whites into the mixture and let it cook for 1 more minute

14. Add sesame oil and pepper

15. When serving, garnish with the sliced omelette, chopped green onions and crushed/sliced seaweed

16. ENJOY YOUR MEAL! 맛있게 먹어요!

*Serve with a side dish of Kimchi :) 

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∞ Background Music ∞

Music by BENSOUND http://www.bensound.com/royalty-free-...

Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b...

Music promoted by Audio Library https://youtu.be/gnvwBNvVfuU

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∞ Let's Connect! ∞

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