If you go to a Korean restaurant, you will see dishes using the rice cake, which is also a very traditional ingredient used widely in China. Rice cakes are also called New Year cakes. When I was young, rice cakes were only made right before the Lunar New Year. Once the cake is made, if it is not consumed right away, it was sliced to thin pieces and sun dried to preserve for future use. Or it was soaked in cold water which stays fresh for about a few weeks. In the area I grew up in, rice cakes are used to stir fry or in soups, which typically use pork slices and bok choy. In this dish, bok choy is replaced with Korean kimchi.
Kimchi Rice Cake Soup
A great dish for cold winter weather with components from Korean and Chinese dishes.
Equipment
- 10" sauce pan
Ingredients
- 7 oz kimchi
- 8 oz shaved beef
- 10 oz rice cake
- 3 cups chicken stock
- 1 tbsp oil
- pinch salt
- 1-2 green onion (optional)
Instructions
- Squeeze the kimchi and collect the juice into a small bowl
- Slice the kimchi and beef
- Place the pan onto stove, and turn heat to high
- Add oil and the sliced beef. Stir until beef turns slightly brown. Add the kimchi juice and mix
- Add the chicken stock, bring to boil, turn heat to low, and simmer for 8-10 mins
- Add the rice cake, bring to boil, and simmer for 3-4 mins at low heat
- Add the kimchi and mix. Adjust the flavor with pinches of salt
- Plate and serve with another dish
Video
Notes
- Beef could be replaced with pork or chicken.
- You can add Gochujang to bring additional flavor.
- Chicken stock could be replace with Japanese dashi soup. Actually, Korean rice cake dish, tteokbooki starts with making a soup with anchovy and kelp, which is similar to dashi soup.
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