Rice Cake Soup With Wontons (Duk Kook)
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
38
Spice
46
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Rice Cake (sliced, frozen)450 g
Mung Bean Sprout1 cup
Firm Tofu (chopped)2 cloves
Garlic (minced)450 g
Pork Tenderloin (ground)1 tsp
Salt1 tbsp
Sesame Oil1360 g
Steak (flank)1 tsp
Soy SauceDirections:
1
Defrost the rice cakes slowly in the refrigerator; then soak in water for about 4 hours
2
Remove and discard the core and outer leaves of the cabbage and trim the leaves of the tough membranes
3
Blanch the cabbage in boiling, salted water for 1 minute until wilted, then shock in ice water
4
Roughly chop the cabbage and transfer to a food processor
5
Pulse until well chopped
6
Squeeze out excess water and transfer to a large bowl
7
Blanch the soy bean sprouts in the same boiling, salted water for 1 minute and shock in ice water
8
Transfer to a food processor and pulse until well chopped
9
Squeeze out the excess water and add to the cabbage
10
Stir in the chopped tofu
11
Transfer the mixture to a cheesecloth lined sieve, place a weighted plate on top of the mixture, and let stand over a bowl in the refrigerator for 2 hours to remove excess water
12
Transfer the vegetable mixture to a large bowl and add the scallions, garlic, ground meat, salt, and sesame oil
13
Mix well
14
To assemble the wontons, place a teaspoon of the filling in the center of a gyoza wrapper
15
Brush the edges with water and pinch the edges to seal
16
Repeat with the remaining filling and wrappers
17
To make the broth, combine the flank steak and the water in a pot and let simmer for 1 hour
18
Remove the meat
19
When cool enough to handle, slice the beef thinly against the grain
20
Add the salt, soy sauce, and wonton soup base, to the broth
21
Drain the rice cakes, add them to the broth, and let simmer for 5 minutes
22
Add the wontons and sliced beef and let simmer for about 10 minutes more
23
Garnish with the scallions, egg and nori