Tukguk may be a ancient Korean soup dish that is eaten throughout the celebration of the Korean New Year. it's tradition to eat this soup on New Year's day because it’s believed to realize an extra year of life moreover as usher in luck within the forthcoming year. The dish consists of skinnyly sliced rice cakes in a very broth/soup and it’s sometimes garnished with thin julienned cooked eggs, some marinated meat (usually beef), and dried, crushed lavers.
The broth is mostly created by simmering the main protein (beef, chicken, pork, seafood) in a very soy sauce-based seasoned stock. The stock is then strained to clarify the broth and long cylinder-shaped rice cakes (garaetteok) are thinly sliced diagonally and boiled within the broth. Garnish is added before serving and it should vary by region and personal taste.
RECIPE
INGREDIENTS:
20 sticks rice cake
1 lb beef (cut into skinny strips and season)
4 oz ground beef
4 eggs
3 tbsp laver powder
1 green onion
2 tbsp chopped green onion
2 tsp chopped garlic
3 tbsp soy sauce
1 tsp sesame salt
2 tsp sesame oil
Flour
How to make:
Leave soft sticks of rice cake out overnight to harden and cut them diagonally into oval pieces when hard.
Season and form the bottom beef into meatballs ¾" in diameter.
Dip them into flour, then into overwhelmed egg and fry.
Pan-fry overwhelmed egg into {a skinny|a skinny} sheet and cut it into thin strips.
Fry the meat in a very pot and boil it with eight cups of water.
When the meat flavor permeates the broth, add the rice-cake slices and bring to a boil.
Season the soup with soy sauce and salt and add the diagonally cut green onion.
Place rice-cake soup in a very bowl and prime it with the egg strips, meatballs and powdered laver.
*from variety sources