Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo by Naomi Imatome-Yun

Author:Naomi Imatome-Yun [Imatome-Yun, Naomi]
Language: eng
Format: mobi, epub
Publisher: Rockridge Press
Published: 2015-08-15T21:00:00+00:00

PREP TIME: 20 MINUTES / COOK TIME: 10 MINUTES

Vegetarian-Friendly

1 (1-pound) package Korean flat oval rice cakes

6 cups Anchovy Stock (here), Beef Stock (here), or chicken broth (if using store-bought broth, see Substitution Tip following)

Soup soy sauce

1 teaspoon freshly ground black pepper

2 eggs, beaten

1 sheet dried seaweed, cut into thin slices

2 scallions, chopped, for garnish (optional)

SUBSTITUTION TIP: If you are using store-bought broth and it is not low-sodium, then mix 4 cups broth with 2 cups water.

SUBSTITUTION TIP: For a vegetarian version, use vegetable broth.

1. Soak the rice cakes in cold water for about 20 minutes. Drain.

2. In a medium stockpot over medium-high heat, add the stock and bring it to a boil. Season with soup soy sauce and the pepper, and stir.

3. Reduce the heat to medium-low, add the rice cakes, and simmer until tender, about 10 minutes.

4. While soup is cooking, cook the eggs into a thin, flat omelet. Cut the omelet into thin slices.

5. To serve, ladle the soup into 4 individual bowls and garnish with the egg strips, seaweed strips, and scallions (if using).

COOKING TIP: If you don’t want to soak the rice cakes beforehand, you don’t have to. You will need to add 6 to 8 minutes of cooking time, and your broth will be thicker.

INGREDIENT TIP: Common additions to this dish include beef strips and dumplings.

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