Pour the hot beef broth over the rice cakes. If you want to enjoy the traditional Tteokguk in a clear yet flavorful broth, boil the rice cakes in a separate pot, strain, and then place in a serving bowl. You can’t enjoy the taste of the broth because of the excess rice starch. If you do so, however, your rice cake soup becomes cloudy and tastes starchy, because the rice starch comes out of rice cakes as it simmers. Most Korean rice cake soup recipes call for cooking the rice cakes right in the beef stock (broth). Because this recipe makes clear broth rather than starchy and cloudy broth of other kind. Elders, then, typically reward them by giving them new year’s money called Sebaet Don (세뱃돈), as well as offering words of wisdom. Sebae (세배): Dressed in traditional clothing (hanbok, 한복), the younger generation in the family wish their elders (grandparents, parents and aunts and uncles) a happy new year by performing a deep traditional bow and saying the wishes of good fortune and health. They perform ancestral rites (jesa, 제사) to show respect to their ancestors, play folk games (yutnoti,윷놀이), eat New Year traditional foods, listen to stories and talk well into the night. LOL!īy the way, garaetteok makes wonderful tteokbokki (Korean spicy rice cakes).ĭuring New Year’s day holidays, most Koreans to return to their hometowns or to their parent’s home to spend tine with family members. And after eating this soup, my parents would declare that we all had become one year older, and asked us to be wiser and to behave better. On New Year’s day morning, she would make this delicious rice cake soup with beef – tteokguk (떡국). I usually gave up after trying a few slices. Her sliced rice cakes were thin and neat as always. And it was not easy slicing hardened garaetteok. Unlike hers, mine were thicker and irregular. As a child, I often asked my mother if I could try slicing the rice cakes. She let those long rice cakes sit for 2-3 days until they hardened, then she would slice them into thin, oval-shaped disks. I loved dipping those chewy cakes in honey and gulping them down. Oh, how delicious those fresh garaetteok were! Even though rice cakes are naturally bland and somewhat flavorless, as a child I loved eating those rice cakes fresh from the mill. In a couple of hours, she brought home steaming hot long log-like rice cakes called garaetteok (가래떡), carrying them in the same manner on her head. Just like any Korean mother in the “olden days,” my mother also would carry a big bag of rice in a large container on her head, steadying it with both hands, to a nearby rice cake mill. Like many families, we always celebrated the Korean Lunar New Year, which fell on a different date every year. My fondest New Year’s Day childhood memories in Korea always began a few days before the New Year (Seollal, 설날). This dish also honors the meaning of family and its togetherness for the prosperous new year. Tteokguk represents a new beginning of Seollal and it is said to bring good luck for the year. The white oval shape of the rice cakes symbolizes a healthy and prosperous new year – Seollal (설날). Tteokguk is a traditional Korean soup made with thin, oval-shaped rice cakes simmered in a broth, usually beef broth. Learn how to make this traditional dish with the easy recipe and step-by-step instructions. Soft and chewy rice cakes are simmered in a flavorful broth made with beef and vegetables. Tteokguk is a popular Korean rice cake soup enjoyed by many for Lunar New Year’s Day.
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