Kimchi and Tteokguk Happy Lunar New Year!

Happy Seollal everyone!! !!

Seollal was always one of my favorite holidays because my grandparents would give us envelopes full of money!! LOLOL. But to earn those crisp white envelopes, my brother and I would have to get dressed up in traditional Korean hanboks and bow to them. Sometimes several times, because theres a specific way youre supposed to bow and I could never get it right! The bow signifies respect and honor to your elders and, by extension, your ancestors. And then wed all crowd around the table for a bowl of piping hot ricecake soup. This soup always reminds me of my father, because he LOVES making tteokgukany day of the year. Ive often said its the one thing my father knows how to make better than my mother!! I eat it often too, mostly because its so easy to make. I whipped mine up in under 20 minutes and so can you! The kimchi, on the other hand well, that s gonna take more time and a totally different video to explain! In the meantime, the recipe for a simplified tteokguk is below! Enjoy!
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1 tablespoon extra virgin olive oil
1 tablespoon sesame oil, plus more for garnish
1/4 cup julienned white onion
2 cloves garlic, minced
1/2 cup julienned white potato
2 cups garraetteok (white rice cakesdiscs)
1 teaspoon sea salt
6 cups water
1/2 teaspoon black pepper
2 scallion greens, chopped
1 tablespoon toasted sesame seeds
Roasted nori, for garnish
JUST Egg, for garnish
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Add oils to a pot over medium high heat. When it gets shiny, add onions and garlic and cook for about 2 minutes. Then add potato and cook for another minute before adding the rice cakes. Sprinkle with sea salt and stir everything together so they are evenly coated with oil and salt. Add water and cook for about 15 minutes, until potatoes are tender and the broth is white and creamy. Season with more salt and pepper, as needed. Garnish with scallion greens, sesame seeds, roasted nori, and vegan egg. Drizzle with a little sesame oil before serving.

#seollal #tteokguk #koreanfood

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of The Best Cookbooks of 2021 by The New York Times and The New Yorker among others.

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