Ingredients
Donal's Festival Kitchen celebrates Lunar New Year with Kwanghi Chan. Tune into RTÉ One on Friday, 13 February at 8pm.
Chef Gunmoo Kim is the chef behind Space Jaru, a vibrant Korean diner in Dublin's Liberties. After moving to Ireland in 2010, Kim worked his way through kitchens in New York and Dublin before launching Jaru as a college project in 2016. The brand quickly grew, bringing Korean BBQ bowls and kimchi to markets and retailers across Ireland.
In 2023, he opened Space Jaru, blending authentic Korean flavours with Irish ingredients and creating a community space for food and culture. Kim’s mission is to share the essence of Korean cuisine with Ireland and beyond.
Tteokguk (Korean Beef & Rice Cake Soup)
Serves: makes 4 bowls
Time: 1 hour (including soaking time)
For the Tteokguk:
- 300g Korean sliced rice cakes (Tteok) - available from Asian supermarkets
- 250g lean beef
- 1 litre water
- 1 white onion, peeled and sliced
- 3 cloves garlic, minced
- 1 spring onion - white part for broth, green part for garnish
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- A few frozen dumplings (optional)
- Salt and pepper to taste
To Garnish:
- 2 eggs (separated into yolk and white)
- 1 sheet of nori (seaweed), toasted and cut into thin strips
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1 spring onion, finely chopped
Method
- Prepare the rice cakes by soaking them in cold water for about 10-30 minutes, then drain. This softens them and ensures even cooking.
- Make the Tteokguk: In a large pot, stir-fry 250g of sliced beef with 1 tbsp of sesame oil until brown. Add soy sauce and garlic.
- Add 1 litre water, add the white onion and white part of the spring onion and bring to the boil over a high heat.
- Skim off any foam or impurities that float to the surface to ensure a clear broth.
- Once boiled, add the rice cakes and dumplings (if using) and boil for another 5 minutes.
- Season with salt and pepper and another drizzle of sesame oil.
- Cook the eggs for garnish, seperate the egg yolks from the whites. Beat the yolks lightly.
- Heat a non-stick pan over low heat. Pour in the yolks and swirl the pan to create a thin layer. Cook gently until set but not browned. Repeat with the egg whites. Roll each cooked layer and slice into thin strips for garnish.
- Garnish and serve; ladle the soup into bowls.
- Top each serving with egg strips, toasted nori, sesame seeds, and finely chopped spring onions.
- Serve hot, with a side of kimchi and enjoy!
