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.