Rice Cake Soup (떡국, Tteokguk, Tteokguk) Recipe

 Welcome back to Chelsea's K-Food Recipes! Today, we’re making a traditional Korean dish—Rice Cake Soup (떡국, Tteokguk). This comforting soup is a must-have for Korean New Year (설날, Seollal) and is enjoyed as a symbol of starting the year fresh and gaining another year in age. With soft, chewy rice cakes in a savory broth, this dish is simple to make and absolutely delicious. Let’s dive in!

Ingredients:

• 300g Korean rice cakes (떡, tteok), sliced
• 200g beef (brisket or sliced stew meat), thinly sliced
• 8 cups water or beef broth
• 1 tbsp sesame oil
• 2 tbsp soy sauce (or to taste)
• 2 eggs, beaten
• 2 green onions, chopped (for garnish)
• Salt and pepper, to taste

Optional Garnishes:

• Gim (김, seaweed sheets), toasted and cut into thin strips
• Sesame seeds

Instructions:

1. Prepare the Rice Cakes

• If using frozen or refrigerated rice cakes, soak them in cold water for about 10-15 minutes to soften. Drain and set aside.
• Freshly made rice cakes can be used directly without soaking.

2. Cook the Beef

• In a large pot, heat 1 tablespoon of sesame oil over medium heat.
• Add the sliced beef and stir-fry until browned, about 2-3 minutes.

3. Add Broth and Rice Cakes

• Pour 8 cups of water or beef broth into the pot.
• Add the soaked rice cakes to the pot.
• Bring to a boil over high heat, then reduce to a simmer.

4. Season and Simmer

• Add 2 tablespoons of soy sauce, and adjust to taste. Let the soup simmer for about 10-15 minutes, or until the rice cakes become soft and chewy.
• Stir occasionally to prevent the rice cakes from sticking to the bottom.

5. Add the Egg

• Slowly pour the beaten eggs into the simmering soup, creating ribbons of egg throughout the broth.
• Gently stir to mix the eggs evenly.

6. Garnish and Serve

• Add chopped green onions and adjust the seasoning with salt and pepper.
• Garnish with toasted seaweed strips and a sprinkle of sesame seeds if desired.
• Serve hot with a bowl of kimchi for a traditional Korean meal!

Tips for Perfect Tteokguk:

• Rice cake texture: The rice cakes should be soft but still slightly chewy when fully cooked. Adjust the simmering time as needed.
• Use good-quality broth: Beef broth adds depth of flavor, but you can also use anchovy or vegetable broth for a lighter version.
• Garnish generously: The toppings like seaweed strips and sesame seeds add texture and extra flavor to the soup.

Rice Cake Soup is a warm, hearty, and symbolic dish that’s perfect for celebrations or just a cozy meal. It’s an essential part of Korean tradition during New Year’s but is also enjoyed throughout the winter for its comforting flavors.

Thanks for joining me on Chelsea's K-Food Recipes—enjoy this traditional Korean classic, and stay tuned for more delicious dishes!

Seaweed Soup (미역국, Miyeokguk, Miyeokguk) Recipe

Welcome back to Chelsea's K-Food Recipes! Today, we’re making a nourishing Korean classic—Seaweed Soup (미역국, Miyeokguk). This light and savory soup is not only delicious but also known for its health benefits, making it a must-have for birthdays, postpartum recovery, or simply as a comforting meal. It’s loaded with minerals from seaweed, and it’s surprisingly easy to make. Let’s get started!

Ingredients:

• 1/2 cup dried seaweed (미역, Miyeok)
• 200g beef (brisket or sliced stew meat), sliced thinly
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or more to taste)
• 8 cups water (or beef broth for richer flavor)
• Salt, to taste

Optional Ingredients:

• Minced garlic (1-2 cloves, for added flavor)
• Fish sauce (for a seafood twist)

Instructions:

1. Soak the Seaweed

• Soak the dried seaweed in cold water for about 10-15 minutes, or until it rehydrates and expands.
• Once rehydrated, drain and rinse the seaweed thoroughly. Squeeze out the excess water and cut it into bite-sized pieces if needed.

2. Cook the Beef

• In a large pot, heat 1 tablespoon of sesame oil over medium heat.
• Add the sliced beef and stir-fry until browned, about 2-3 minutes.
• For extra flavor, you can add minced garlic at this stage and sauté with the beef.

3. Add the Seaweed

• Add the drained seaweed to the pot and stir-fry for another 2-3 minutes, allowing the seaweed to absorb the flavors of the beef and sesame oil.

4. Add Water and Simmer

• Pour 8 cups of water (or beef broth for a richer flavor) into the pot.
• Bring to a boil over high heat, then reduce to a simmer.
• Let the soup simmer for about 20-30 minutes, allowing the seaweed to soften and the flavors to meld together.

5. Season and Serve

• Add 1 tablespoon of soy sauce and salt to taste. Adjust the seasoning based on your preference.
• For a seafood variation, you can add a splash of fish sauce to enhance the umami flavor.
• Serve hot with a bowl of rice and enjoy this comforting, nutritious soup!

Tips for Perfect Miyeokguk:

• Use good-quality seaweed: Look for high-quality dried seaweed (미역, miyeok) for the best flavor and texture.
• Adjust the flavor: You can make this soup with seafood (like mussels or clams) instead of beef for a lighter taste.
• Postpartum favorite: This soup is traditionally eaten by Korean women after giving birth due to the nutrients in seaweed, which are believed to aid recovery.

Seaweed Soup is a simple yet deeply nourishing dish that brings comfort with every sip. Its clean, savory flavor and health benefits make it a popular choice for any occasion, from birthdays to everyday meals.

Thanks for visiting Chelsea's K-Food Recipes—enjoy this soothing Korean classic, and stay tuned for more nutritious dishes!

Oxtail Soup (꼬리곰탕, Kkorigomtang, Kkorigomtang) Recipe

 Welcome back to Chelsea's K-Food Recipes! Today, we’re making a comforting Korean classic—Oxtail Soup (꼬리곰탕, Kkorigomtang). This clear and hearty beef broth is made by slowly simmering oxtails for hours to create a deeply flavorful and nutritious soup. It’s known for its mild, savory taste and is often enjoyed during the colder months, but it’s also a year-round favorite for its nourishing qualities. Let’s make this soothing and delicious soup!

Ingredients:

• 2-3 pounds (1-1.5 kg) oxtails
• 12 cups water
• 1 onion, halved
• 5-6 cloves of garlic, peeled
• 2 green onions, whole (plus extra chopped for garnish)
• Salt, to taste
• Black pepper, to taste
• Soy sauce (optional, for serving)

Optional Garnishes:

• Chopped green onions
• Sliced radish kimchi (깍두기, Kkakdugi)
• Cooked rice (to serve with the soup)

Instructions:

1. Prepare the Oxtails

• Rinse the oxtails under cold water, removing any blood or impurities.
• Soak the oxtails in cold water for at least 1 hour (or up to 2 hours), changing the water a couple of times to remove excess blood. This will help create a cleaner broth.

2. Blanch the Oxtails

• In a large pot, bring water to a boil. Add the oxtails and boil for 5-10 minutes to remove impurities.
• Drain the water and rinse the oxtails thoroughly under cold water to remove any residue.

3. Simmer the Broth

• In a clean pot, add the blanched oxtails, 12 cups of water, halved onion, garlic cloves, and whole green onions.
• Bring to a boil over high heat, then reduce to a low simmer.
• Let the soup simmer for 4-6 hours, or until the broth becomes rich and milky-white. Skim off any foam that rises to the surface during the cooking process.

4. Season the Broth

• After simmering, remove the oxtails and strain the broth to remove any remaining solids.
• Return the oxtails to the pot and season the broth with salt and pepper to taste.

5. Serve and Enjoy

• Ladle the hot oxtail soup into bowls, making sure to include some tender oxtail pieces.
• Garnish with chopped green onions for a fresh touch.
• Serve with a side of cooked rice and sliced radish kimchi (깍두기, Kkakdugi) for a complete meal. You can also add a splash of soy sauce to enhance the flavor if desired.

Tips for Perfect Kkorigomtang:

• Low and slow: The key to this soup is slow simmering, which extracts the deep flavors from the oxtails. Be patient—it’s worth the wait!
• Add more water as needed: If the water level gets too low during simmering, add more hot water to maintain the right consistency.
• Extra gelatinous texture: You can refrigerate the soup overnight, skim off the solidified fat, and reheat it for a richer, more gelatinous broth.

Oxtail Soup is a true Korean comfort dish that’s both nourishing and flavorful. Its clear, mild broth and tender oxtail make it a popular choice for soothing the body, especially during colder weather.

Thanks for stopping by Chelsea's K-Food Recipes—enjoy this warming, hearty Korean classic, and stay tuned for more comforting dishes!

Spicy Braised Chicken Stew (닭도리탕, Dakdoritang, Dakdoritang) Recipe

 Welcome back to Chelsea's K-Food Recipes! Today, we’re making a hearty and spicy Korean classic—Spicy Braised Chicken Stew (닭도리탕, Dakdoritang). This dish combines tender chicken pieces with potatoes, carrots, and a spicy gochujang-based broth that’s perfect for colder days or when you’re craving something bold and flavorful. The stew is known for its rich, spicy, and slightly sweet sauce, making it a true comfort food. Let’s dive into this delicious recipe!

Ingredients:

• 1 whole chicken (about 1.5 kg), cut into pieces, or 1 kg of chicken thighs/drumsticks
• 2 medium potatoes, peeled and cut into chunks
• 1 carrot, sliced into thick rounds
• 1 onion, sliced
• 2 green onions, chopped (for garnish)
• 4 cups water or chicken stock

Sauce:

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp gochugaru (Korean red chili flakes)
• 3 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• 1 tbsp mirin (or rice wine, optional)
• Salt and pepper, to taste

Instructions:

1. Prepare the Chicken

• Cut the chicken into pieces if using a whole chicken, or use chicken thighs or drumsticks for convenience.
• Rinse the chicken pieces under cold water and drain well.

2. Make the Sauce

• In a bowl, mix together the gochujang, gochugaru, soy sauce, sugar, minced garlic, minced ginger, sesame oil, and mirin (if using). Adjust the spice level to your preference by adding more or less gochugaru.

3. Boil the Chicken

• In a large pot, add the chicken pieces and cover with 4 cups of water or chicken stock.
• Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.

4. Add the Sauce and Vegetables

• Once the chicken starts to boil, add the prepared sauce to the pot and stir well to coat the chicken.
• Add the potato chunks, carrot slices, and onion to the pot.
• Reduce the heat to medium and let the stew simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

5. Adjust Seasoning and Serve

• Taste the stew and adjust the seasoning with salt and pepper, if needed.
• Garnish with chopped green onions for a fresh touch.
• Serve hot with a bowl of steamed rice to soak up the flavorful broth!

Tips for Perfect Dakdoritang:

• Adjust the spice level: You can reduce the amount of gochugaru or gochujang if you prefer a milder version. For extra heat, add fresh chili peppers or more gochugaru.
• Let it simmer: The longer the stew simmers, the deeper the flavors will be. It’s even better the next day as the flavors develop!
• Add other vegetables: You can add mushrooms, zucchini, or even sweet potatoes for more variety.

Dakdoritang is a bold and flavorful dish that’s perfect for warming up on cold days. The spicy, savory broth paired with tender chicken and hearty vegetables makes it a must-try for fans of Korean comfort food.

Thanks for stopping by Chelsea's K-Food Recipes—see you next time for more hearty and spicy Korean dishes!