Korean Traditional Food For New Year

Tteokguk is a common Korean dish for the celebration of the New Year Day

. It is believed that people have to eat Tteokguk because it is believed to grant the luck for the forthcoming year and for him or her to supposedly gain an extra year of life. Eating one bowl of Tteokguk in the morning of New Year's Day signifies that you become one year older. The first day of the New Year is the new start for all establishments. People begin eating Tteokguk cooked from white rice cake (Tteok) to stress the day's pure and solemn nature. Why is rice cake round? Some people say it was shaped after coins to bring people prosperity and some people say it means the sun. According to a 19th century handbook on traditions, the history of eating rice cake soup dates back to the late 18th century.

It is ery important to make a good broth for this dish to be tasty. Beef brisket is boiled for several hours and the stock is strained to clarify the broth. Long rice cake sticks are cut diagonally and boiled in the clear beef broth. The rice cake slices should be cooked until they're very tender. Make sure you bring the egg to room temperature before you beat it and add it to the broth. Cold egg will make the broth murky instead of smooth and thin ribbons.

It is very easy to make Tteokguk nowadays because most of the Korean grocery stores sell rice cake slices.

This is how to cook Tteokguk:

INGREDIENTS (For 4 people)

5 cups BEEF BROTH.

1 lb/455 g sliced "GARAETTEOK" (rice cake), soaked in water for 2 hours

1 EGG, beaten

2 sheets of "GIIM" (seaweed), toasted slightly

SOY SAUCE to adjust seasoning

2 SCALLIONS, cut diagonally

BLACK PEPPER

1. Prepare the beef broth in advance. Prepare GARAETTEOK (rice cake) slices and remove the egg from the refrigerator and leave it alone in room temperature.

2. Bring the broth to a boil, then add the rice cake slices. Let it cook until it gets soft. Now, lightly toast the seaweed on a toaster. Slice the seaweed into 4 pieces with scissors and then into strips. Set it aside. Adjust the soup seasoning with soy sauce and toss in the scallion.

3. Stir the soup with chopsticks while putting in the beaten egg as a stream. Divide the soup into individual bowls and put a layer of crumbled seaweed over them.

Many different kinds of Tteokguk have been created in the northern part and southern part of Korea, which are different in climate and types of farming. In the north, the farming of rice is uncommon; people added Mandu (Korean style Dumpling) to Tteokguk and enjoyed Tteokmanduguk.

Tteokguk is served in many Korean restaurants all year around. Many people order tteokguk in Korean restaurants.

by: John Lee..

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