We asked Chicago chefs to share their favorite holiday recipes, dishes that reflect their cultural traditions, and tell us why those recipes mean so much to them. Here’s a recipe to make at home during the holiday season or any time of the year.
Chief Bill Kim
Plate: Tteok Guk with Mandu (Korean rice cake soup with simmered dumplings)
“Korean rice cake soup is my favorite thing – really a childhood memory for me. The dish is something that is eaten as a feast when you are a child in Korea. It is also a soup that you have the new year that brings you good luck for next year. I always ask my mom to give it to me every year because I love her so much. It’s something we connect with and it reminds me of how I grew up as a kid” – Chef Bill Kim
Tteok Guk with Mandu (Korean rice cake soup with simmered dumplings)
- 8 oz store bought raw Korean BBQ beef (Bulgogi)
- 5 cups low sodium beef broth
- 1 cup cold water
- 1 tablespoon minced garlic
- 10 store-bought beef meatballs
- 2 cups sliced fresh rice cakes
- 1⁄2 cup green onions, chopped
- 1 egg pancake (recipe follows)
- 1 packet of seasoned gim nori
- 1 teaspoon korean chili flakes
1. In a medium Dutch oven, sauté Korean BBQ beef until cooked through – 3-4 minutes. Let cool and cut into bite-size pieces and set aside.
2. Add the low sodium beef broth to the Dutch oven and water, then simmer for 5 minutes. Add the minced garlic and the minced shallot and cook for another 2 minutes.
3. Add the meatballs to the simmering beef broth for 3 minutes or until the meatballs float to the surface, then add the fresh rice cake. Cook for 3 minutes or until the rice cakes are soft and tender to the touch.
4. Make sure the broth comes to a boil with the dumplings and rice cakes. This helps the broth become richer in flavor.
5. Ladle the steaming soup into an individual bowl topped with ground Korean BBQ beef, thinly sliced egg “pancake” (recipe follows), gim nori and Korean chili flakes.
Egg Pancake Ingredients:
- 1 egg
- 1 teaspoon of butter
- Pinch of salt and 1 turn of the black pepper mill
1. In a small bowl, lightly beat the egg and season with salt and pepper
2. Heat a 12-inch nonstick skillet over medium heat; add the butter, then add the seasoned egg mixture
3. Tilt the pan so that the mixture cooks completely on both sides. Do not overcook – there should be no brown color on the egg “pancake”
4. Remove from the pan, cool, then roll the egg “pancake” and cut into thin strips.