In Korea where I grew up, one of the biggest celebration is New Year’s day. Solnal is the first day of the first month of the new year and we make this steaming hot, nourishing bowl of ‘Ddukgookk’ (rice dumpling soup. Eating the bowl of New Year soup on New Year’s Day means becoming one year older. Ouch.
Cheers to the year of Dragon!
Ingrediens
1 pack of rice dumpling
1/2 pound of ground beef (Happy grass-fed cow please)
2 cloves garlic crushed
1 Tablespoon sesame oil
3 cups water
2 Tablespoon light miso
1 Tablespoon Dulse (Mineral rich sea weeds. You can get it from most health food stores)
Slash of soy sauce
Garnish : Dried Nori sheet cut into thin stripes, Fried egg also cut into thin stripes, Diced scallions
Rice dumplings. Sorry, you have to make a trip to your local asian market, or even better Korean market if you have one....
Light Miso
Mineral rich sea vegetable- really good for you. It's super salty though-I often use it in cooking instead of salt.
Preparation
1. Defrost rice dumpling. I get fresh ones back home but here you get them frozen. Just put the little guys in a bowl of cold water for 30 mins or hour.
2. Heat sesame oil. Add ground beet and cook till brown. (Sesame oil has low smoke point-it will burn easily. So make sure you keep stirring.) Add in crushed garlic and cook till brown.
3. Add water and simmer
4. Add rice dumplings
5. Add miso, dulse and soy sauce and taste as you go till….it makes sense. 🙂
6. Simmer till soup gets thick enough
7. Garnish with chopped scallions, nori strips and fried eggs cut into stripes
My sister's wedding in Korea
Sashimi dinner back home....yummm
My hometown
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