KidLit Cooking with Aram Kim - Let's Make Tteokguk to celebrate Seollal, the Korean Lunar New Year

beef

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

rice cakes

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral-flavored alternative.

Introduce the dish and its significance for Lunar New Year.

Soak 4 pieces of rice cakes in water while preparing other ingredients.

Separate egg yolks and egg whites from 2 eggs, cracking them carefully.

Thinly slice the beef for garnish, mentioning that mushrooms can be used as a substitute.

Thinly slice spring onions for garnish.

Chop 1 clove of garlic for the broth.

Rip seaweed into pieces for garnish, optionally using kitchen scissors.

Preheat a pan and add oil to cook the egg whites, flipping carefully.

Cook the egg yolks in the same pan after the whites are done.

Start boiling 4 cups of water for the soup base.

Add 1 tablespoon of anchovy-based stock to the boiling water along with the garlic.

Add the soaked rice cakes to the boiling water and cook for 3-4 minutes.

Add sliced spring onions and frozen dumplings to the pot, cooking for an additional 3 minutes.

Season the soup with about half a tablespoon of soy sauce and salt to taste, adjusting as needed.

Add toasted sesame oil if available for extra flavor.

Garnish the soup with the prepared egg, spring onions, and seaweed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens