Today, I’d like to share one of the traditional New Year’s meals, Rice Cake Soup! On the first day of the new year in Korea, all family members gather and enjoy this rich umami flavor soup. While it’s brutally cold outside in January in my home town, I only remember the warm and lovely atmosphere with my family, having this hearty soup. Because of the warmness, I think I find it my comfort food in the wintertime.
There’re many types of rice cake soup, which vary according to ingredients for the soup base, and I think the most popular one is beef broth. However, at this time, I want to share ‘dried anchovy & kelp’ stock as I always have them handy, and above all, it is the essence for Korean cuisine. Since the stock will be a base for tones of my future recipes, I think it’s high time for me to introduce it to you to further explore authentic Korean flavors!
Here are some tips for your first try.
- You can buy dried large anchovies and kelp, and sliced rice cakes in Korean grocery stores. No worries about the leftover! You can store rice cakes and dried anchovies in the freezer, and kelp in a cool place for quite a long time.
- Unlike anchovies, kelp should be taken out immediately when the water starts boiling. If not, the stock will become slimy and bitter.
- Also, be sure to remove guts in anchovies to get rid of the bitter taste.
- I’ll put the anchovies in a tea bag not to leave their particles in the stock.
I wish everyone a great new year filled with happiness!
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Ingredients
- 1 cup sliced rice cakes
- 1 potato
- ½ zucchini
- 1 egg
for the stock
- 10 large dried anchovies
- 6 pieces dried kelp (2″x2″)
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