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Bone Broth Rice Cake Soup

12 27 17

2017 is coming to an end. Closure is always hard for me but closing the year also means beginning of the new. Looking back, I had the most challenging year. I shed enough tears, I keep finding myself in this dark places and it took so much out of me to pull myself out every time. But I am so thankful because I always had people around me that encouraged me to get myself back up and keep going. Sometimes that’s all you need. If you are reading this, you are definitely one of them. So I personally want to thank you. I don’t know what else I can do to show my gratitude other than working on something I feel passionate about and share them with you. So here is one classic Korean new year’s day repertoire, called Tteokguk, a rice cake soup. It has plenty of warmth and heart in it.

I tried making it using the homemade bone broth. On most occasions, I use chicken broth or anchovies broth (for quickie) but wanted to get the best broth I could possibly make. Although it takes hours to make the broth, it’s definitely worth the time and efforts to serve something so special to kick-off the new year. I focused mainly on getting the best bone broth. Focused on reducing odor from the red meat and getting the excessive fat out as much as possible, resulting in most delicious and clean broth. Hope you get to try it this new years day and share it with your loved ones. Happy Holidays, Happy New Year!

즐거운 성탄과 희망찬 새해를 맞이하시기를 바랍니다!

BONE BROTH RICE CAKE SOUP (사골떡국)4 servings
1 lb rice cakes
½ cup chopped green onion
2 eggs
1/4 cup seasoned seaweed crisp

3 lbs beef shank bones
1 lbs beef shank for soup
1 onion
4 garlic
3-4 large green onion roots
50g Korean radish (small chunk)

First clean the beef shank bones in cold runny water then soak it in water for at least 2 hours (longer the better). Soak beef shank in cold water as well for at least 30 min to take some of the blood out. Soak rice cakes in cold water for about 30 min prior to cooking. Finely chop green onions for the topping. Make thin egg crepe on a non-stick skillet pan then cut into thin shredded pieces. In traditional Korean cooking, egg yolk and whites are cooked separately.

1. In a large pot, add 12 cups of water, beef shank, bones and add (onion, garlic, green onion roots and radish) and bring it to boil. I use a small hemp cloth pouch to put all the ingredients inside. Boil it on med-high heat for 1 hr, lower the heat and boil it another 1 hr until broth is turns translucent and somewhat milky. Take the hemp cloth pouch out.

2. Broth should be reduced to about 8 cups. I usually make the broth the night before so I can lift any excessive fat the next day. Take the cooked beef and cut them into small pieces to be added as topping.

3. In the bone broth, add rice cakes and boil it for about 5-10 min until rice cakes are tender. Rice cakes will rise to the surface when ready. Season with salt to taste. Serve with seasoned seaweed crisp, egg crepes and chopped green onion, black pepper.

PRO TIP: Try using jjorangyi rice cakes (aka snowman) for bite size and chewy texture. Kids will love it too! Using the hemp pouch with onions and radish will get rid of any odor from the red meat. It will also add a layer of flavor in the broth.

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Korean Pancake Pop-Up at Morningtide

12 25 17

It was a good day. We cooked, we gathered and we gave. A campaign that I came across on Instagram recently put together by 5 top food magazine editors (Bon Appetit, Cherry Bombe, Cooking Light, Food & Wine and Saveur) became reality. Huge thanks to my friend Lisa at Morningtide shop (opened in Fall 2017), we were able to make it happen. With everything that is going on around us, especially during holiday season, I feel like being able to pull through with your plan and just showing up is a huge success.

With very little time to prepare and promote the event, I decided to keep it really simple and make Korean pancakes (made-to-order)! I prepared two types: Kimchi and Chives/Green Onion/Perilla. They were both equally popular at the pop-up. So I’m sharing a quick write-up of the recipe for how to make your own batter at home and make your own magic sauce to go with it. You can make the kimchi pancake with the same batter. I recommend using less water in the batter for kimchi since kimchi juice will add water so it will be thinner than the recipe you see below. Hope you love it.

If you would like to join the force #cookgathergive, you still have time until Dec 31 to take part!

Photography by Sarah M. Park

1 cup chopped Korean chives
½ cup chopped Korean large green onion (pn. Dae Pa)
¼ cup chopped Korean perilla (pn. Kkennip)
grapeseed oil

2 cups all purpose flour
1 tsp granulated garlic powder
1 tsp granulated onion powder
½ tsp fine sea salt
2 cups water

¼ cup soy sauce
1 tbsp brown rice vinegar
1 tsp sesame oil
1 tsp grounded sesame seeds
1 finely chopped green onion
1 finely chopped Korean green chili
1 tsp gochugaru (red chili flakes)

Chop all three ingredients (chives, green onion and perilla) in about 1” size. Make the pancake batter by mixing the ingredients with water. Mix until batter is smooth without over mixing. Add the chopped ingredients and season lightly with salt. Make the dipping sauce and set it aside.

Add about 1 tbsp of grapeseed oil in small non-stick skillet (about 8” size) on high heat. Add the mixed batter (about 1 scoop of ladle) and spread it out thin all the way to the edge. Cook it on high heat for about 3-5 min then flip over and lower the heat to medium. Press down with the spatula the middle and edges so it will cook thoroughly. Add little bit more oil around the edges for crispier pancake. Flip it over one more time and finish off cooking for another 2-3 min until it’s crispy golden brown on each side. Serve with dipping sauce.