Sunday, 27 February 2011

Korean Happy New Year Meal



Happy Korean New Year! I decided to cook a very Korean dish. My mum used to say to me, that I can get one more year on life when I have DuckGuck (Rice cake dumpling soup). This is a very typical Korean New Years breakfast meal. Depending on family it can vary. My mum uses beef stock and not anchovy broth. As a child I hated not only anchovies but also seafood. Seafood looked unattractive to me and I found some seafood difficult to eat because of bones.

How funny! In fact, now I love seafood the most. I can eat one dozen Oysters by myself. So, I am using anchovy broth for this dish. Actually, making anchovy broth is much quicker than making stock out of beef, because it only takes 10~15 minutes (Beef would normally take between 30 to 60 minutes). Also, anchovy broth is full of flavor and much healthier.

This year, is the year of Rabbit, which makes me a Rabbit! Hopefully it should be a happy & lucky year for me.

Best luck to all Rabbits!


DuckGuck ( Rice Cake Dumpling soup)

Ingredients for 2~3

Sliced Rice Cake
Pork Dumpling (any dumpling fine)
2 Eggs
Red Capsicum
Toasted sesame seeds for garnish
Spring Onion
Zucchini
Stock - Dried Anchovy and Kombu (seaweed used for stock in Japan and Korea)
Roasted seaweed paper



1. One handful of dried anchovy goes into the pot with 4 cups of cold water and boil for 10 minutes. Add a couple of slice of Kombu for the last 3 ~5 minutes. Drain out the stock and set aside.

2.Koreans love colourful decoration. Preparing this garnish is labor intensive but you will be rewarded & delighted when the meal is on the table. Separate the egg white and yoke into separate bowls. Add a pinch of salt and whisk lightly. Next, make crepes from the egg white first then yoke using a frying pan. Rest them on chopping board and when cold, role them up and slice them into thin strips.
Red capsicum (you can also use fresh chili if you like it hot). Slice them into strips and cook lightly using a frying pan with a drizzle of olive oil.
Roasted seaweed paper. You can get these in your local asian shop, they usually come ready packed. Just cut them into strip using scissors.

3. Boil up the broth again and add rest of ingredients, which is the sliced zucchini, chopped spring onion, washed rice cake and dumplings.

4. When the rice cake and dumplings is cooked, serve it in a bowl and final touch decorate garnish which was prepared earlier (2.) on top of the soup.

5. Sprinkle toasted sesame seeds on top and serve! If you like, enjoy with cold Kimch!






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