Monday, September 11, 2017

Tteokguk (떡국) recipes typical of Korea

Tteokguk


Tteokguk (떡국) recipes typical of Korea - Asian Food - Tteokguk can be written in Chinese as Byeongtang term consisting of meaningful Byeong, pastry and Tang meaning soup. The tradition of eating Byeontang on the lunar new year dates from the Tang dynasty, China. The Chinese eat Byeongtang of wheat while the Korea society eat Tteokguk of Garaetteok made from rice because corn is not produced in the land of Korea. Especially in the area of Gaeseong eaten Joraengi Tteokguk in the shape of small while in Seoul before eaten Tteokguk-shaped slices of round.

Materials

  • 400 g, Garaetteok, 200 g beef (brisket)

Beef seasoning:

  • 1 tsp soy sauce
  • 1/2 tsp finely chopped garlic
  • 1 tsp sesame seeds
  • 1 tsp sesame oil
  • 1/4 TSP pepper

Spices for the gravy:

  • 1 stalk spring onion
  • 50 g radishes
  • 1 tsp soy sauce
  • 5 cloves of garlic

Decoration cuisine:

  • 2 eggs chicken
  • 1/4 tsp salt

Additional seasoning:

  • 1/2 tsp pepper
  • 1 tsp sesame seeds
  • 1 tsp sesame oil

How to make Typical Tteokguk (떡국) Korea:

  1. Garaetteok transverse sliced and then cleaned and filtered
  2. After removing the blood by soaking the meat in cold water for 20 ~ 30 minutes, then boiled with 1 liter of water. After the foam appears, turn off the heat and rinse with cold water. The former water is discarded.
  3. Boiled beef with 1 liter of water again along with spices (onion, horseradish, soy sauce to soup, garlic) for 1 hour on medium heat. The meat is cooked and cooled cooking liquid is filtered.
  4. Create a fried egg white and yellow. Cut the scallions with round and thin.
  5. Shred-shred beef boiled and seasoned.
  6. Insert slices of Garaetteok if gravy boil. After floating Garaetteok slices, reduce heat to become medium and masaka again for 3 minutes.
  7. Tteokguk move into a bowl then place the seasoned meat, fried egg white and yellow parts and scallions on top.

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