BJ Lofback from Funk Seoul Brother made Beef Dumplings and Rice Cake Soup and gave a preview of the annual Soup Sunday event. Join 50 of Nashville's best restaurants at the 26th Annual Soup Sunday on February 24 at Nissan Stadium, Club Level West from 11am-2pm. The event will feature a silent auction, celebrity and culinary judges, kids’ activities such as face painting and balloon artists, sweet treats and more. Tickets for Soup Sunday may be purchased online for $25 per adult and $5 per child ($27.37 and $6.37 with taxes and fees). Children ages three and under will be admitted free. Proceeds go to benefit the non-profit Our Kids. For tickets go to www.ourkidscenter.com.
BEEF DUMPLING & RICE CAKE SOUP
Beef Broth:
2 lbs ox tail bones (or beef shin bones or ribs preferably with some meat)
4-5 cloves of garlic
1 T kosher salt
1 2 inch piece of fresh ginger
1/2 lb of daikon or Korean radish
3 scallions
1 T fish sauce
1 T soup soy sauce
Black pepper
Store bought or homemade dumplings
1 package sliced rice cakes
2 eggs
DIRECTIONS:
Soak the ox tails in cold water.
In a large dutch oven bring about a gallon of water to a boil. Add the garlic, ginger and salt. Cook at a decent simmer for 2-3 hours until the meat on the ox tails comes off easily. Remove the foam from the broth as it forms in the first hour or so. Your liquid will likely reduce to almost half during this time. You can allow the broth to go longer if you like to really draw out those flavors.
In the final 30 minutes or so of cooking, add the radish slices. Strain broth through a fine mesh strainer and add the radish back into the pot. Reserve the ox tails and remove the meat from them when cool enough to handle and set aside.
Beat eggs and cook like a flat omelet. Remove to a cutting board and cut in small strips and reserve for serving.
Slice the scallions separating the white from the green parts. Add the white slices into the pot with the fish sauce, soup soy sauce. Reserve the green slices for garnish.
When close to serving add the dumplings and simmer until they are cooked through. Add rice cakes and cook 3-4 more minutes.
Test seasoning of broth. Add salt and black pepper to taste.
To serve add broth, radish, dumplings and rice cakes to a bowl. Garnish with egg and scallions.
