It’s time for another Jin recipe. The fourth one in this translation series (we’re slowly getting there). Today Jin brings us yet another Rice Cake Soup recipe, but this one has been updated from the previous year.
Translation notes:
I shall translate as true to the original Korean as possible, only changing the phrasings when the sentence otherwise wouldn't make sense in English.
Translation notes will be in square brackets and grey [like this]
That is all.
2014 Rice Cake Soup
First the ingredients are: one bag of frozen dumplings, one back of rice cakes for soup, one bag of rice cakes for Ddeokbokki, and three bags of broth.
[Jin is specifically referring to a broth made form the bones of beef, usually the legs. It’s used in a lot of Korean cooking.]
And other ingredients.
This year I don’t have any money, so there is no meat.
Now let’s first dump the rice cakes in some water and leave them.
And boil the broth.
There are no anchovies, no meat, no time, to put into the broth, just that.... you know that 3 minute simple thing.
Yea I’m going to put that in. Hehe
The pot aged a lot...
Mum... soon I’ll go home and steal a good pot. Sorry in advance.
Add water and get the timing and amount right.
While it’s boiling up, crack an egg.
Oh oh Now it’s starting to boil
So throw in one pack of frozen dumplings.
There are 30 dumplings in it.
After that, let’s throw the rice cakes for soup into the water.
This is for 6 people.
Next to it, start to make honeyed rice cakes.
Using olive oil. Hwik hwik.
[Jin used 휙휙 which is a sound effect that indicates swift movement]
Add the rice cake for ddeokbokki that were soaking in water.
