Korean Rice Cake Soup with Chicken Recipe
A delicate soup with thinly sliced chicken and soft rice cakes is a homely, soothing dish that in Korea is often eaten on cooler days. The flavors are mild yet distinct: a lightly garlicky broth, bouncy rice cakes, and a hint of sesame. You can compare it to chicken noodle soup, only instead of noodles you have white, elastic slices of rice cakes floating in the broth.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- chicken thigh - 400 g
- rice cakes - 300 g
- onion - 1 piece
- garlic - 3 cloves
- carrot - 1 piece
- leek - 0.5 pieces
- chicken stock - 1.5 l
- soy sauce - 3 tablespoons
- sesame oil - 1 tablespoon
- sesame seeds - 1 tablespoon
- salt
- black pepper
- chives - 3 tablespoons
Main Ingredient:
chicken
Preparation
- Rinse the chicken, pat dry with paper towels, and cut into thin strips or small bite-sized pieces.
- Peel the onion and slice into thin half-moons. Peel the carrot and cut into thin half-moons. Slice the white part of the leek into thin rounds. Peel and finely chop the garlic.
- Heat the sesame oil in a large pot over medium heat. Add the onion and leek and sauté for 3–4 minutes, stirring, until they soften and turn slightly translucent but do not brown.
- Add the garlic and cook for about 30 seconds more, until it becomes very fragrant.
- Add the chicken pieces to the pot and sauté for 4–5 minutes, stirring, until the meat turns white on all sides.
- Pour in the stock, add the carrot, bring to a boil, then reduce the heat to medium and cook for about 15 minutes, until the chicken is tender.
- Meanwhile, rinse the rice cakes under cold water to separate the slices if they are stuck together.
- Add the soy sauce to the pot, taste the broth, and season with salt and pepper to taste.
- Add the rice cakes to the soup and cook for 3–5 minutes, until they soften and become slightly chewy in the center. Check them frequently so they don’t overcook.
- Finally, add the sesame seeds and half of the chopped chives to the soup, stir, and cook for 1 minute more.
- Ladle the soup into bowls, sprinkle with the remaining chives, and serve hot.
Storage
In fridge:
2 days
Freezing:
Yes
Zupę przechowuj w lodówce w szczelnym pojemniku. Przy mrożeniu kluski mogą stać się bardziej miękkie, więc jeśli planujesz mrozić, dodaj je dopiero przy ponownym podgrzewaniu.
Recipe submitted by
Marek, Site owner
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Updated:
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