Rice cake soup
Rice cake soup is a delicacy made by putting diagonally cut rice cakes into beef soup to boil, and then adding meat slices, yellow and white egg skins and other vegetables to serve. On the first morning of the New Year, rice cake soup is cooked with rice cake as raw material. When making a cake, you should increase the length of the cake, which has the meaning of a blessing of 'more and more wealth'. The bar cakes should be cut into circles like the copper coins in the past, which represents the hope that they will have sufficient money in the New Year. During the Spring Festival, not only my own family, but also rice cake soup is used to entertain guests who come to pay New Year greetings, praying for them to have abundant property.
Korean rice cake soup
By AlexisMayer
Recipe Recommendations
Steps for Korean rice cake soup
1
Wipe the beef with a cotton cloth to clean the blood, and clean the beautiful head. Pour the beef and water into the pot and cook over high heat for about 7 minutes until it boils. After turning to medium heat and cooking for about 30 minutes, add in the brialhead and cook for about 30 minutes.
2
Cut the white rice cake obliquely into slices about 4cm long and 0.2cm thick. Wash the onions and cut them obliquely into sections about 2 cm long. (Rice Cake Soup) Fry eggs with yellow and white egg skins and cut into diamond shapes about 2cm.
3
Filter the cooked broth (1.4kg) through a sieve, tear the beef (160g) along the direction of texture and make seasoning. Pour the broth into the pot and cook for about 5 minutes on high heat until it boils. Add the white rice cake and cook for about 3 minutes. When the rice cake is cooked and comes up, season with clear sauce and salt, add the green onions and cook for a while.
4
Pour the rice cake soup into a bowl, and place the shredded beef (80g), egg skins, and shredded chili pepper as dishes.