In which I cook some Korean soup

I knew that Koreans traditionally make and eat rice cake soup for the Lunar New Year, so when I saw these frozen rice cakes at Trader Joe's, I decided to buy some.

But then I didn't know how to make rice cake soup, so I didn't make it on Lunar New Year's Day.

But, after talking it over with a student I tutor, who very graciously sometimes acts as my Korean food expert, I felt more confident and decided that today was going to be the day that I made tteokguk.

(I always learn such wonderful things when I teach others.)

First, I let the rice cakes sit in cold water for 30 minutes (because they were frozen and that's what the instructions on the bag said to do).

While the rice cakes were thawing in their cold bath, I made the soup.

Here is what I used:

8 cups beef broth

4 or 5 garlic cloves, minced

2 TBSP soy sauce

2 tsp MSG

1/2 tsp ground black pepper

1 leek, thinly sliced

I let that come to a boil, and then added the rice cakes when they were ready. 

It took about 7 minutes for the rice cakes to warm up and start floating. 

Then I added a tsp or two of sesame oil as a finishing touch, and served the soup.

Like an American, I served the soup with bread from the bakery.

I realized after I had already started eating that Koreans would have probably served it with rice.

I'm going to have to ask about that.

In any event, it was delicious, and I would make it again.