Duk Guk soup is a rice cake soup traditionally eaten on New Years day in Korea.
It's a hearty and delicious soup, great for cold winter days.
It's made with oval shaped rice cake in beef broth served with scallions, eggs and roasted nori as
garnish. I didn't add the nori because I ran out.
Easy to make, hard part is getting the ingredients.
Ingredients, serves 2
*2 cups of rice cake
*1/3 of dried anchovies (optional)
1/2 pound of beef brisket thinly sliced.
3 garlic cloves
1/3 cup of scallion, diced
3 eggs, 2 of the eggs yolks separated, whip both.
3 Tbsp of fish sauce.
6 cups of water
1 sheet of nori (roasted seaweed used for wrapping sushi)
6 cups of water
* Available in Korean markets.
Soak rice cakes in cold water. Enough water to cover the rice cakes.
In a large pot bring 6 cups of water to boil.
Prepare eggs. ( yolk only)
- On a medium heat, add 1 tbsp vegetable oil or cooking spray on a non-stick pan.
- Pour the egg yolk mixture into the pan and spread it thinly. Flip cook both sides. Like making a crepe.
- Transfer to cutting board let it cool and slice thinly. Julienne. Set it aside.
1. roast 2 sheets of nori on gas burner lights. crush in to small pieces and set it aside,
In a pot with boiling water, add sliced beef brisket and cook for 30 minutes.
Add garlic, fish sauce and drained rice cakes.
Simmer for until rice cakes are floating. taste the rice cake to chewy but silky smooth texture.
Add green onions and drizzle remaining egg mixture in to boiling soup. Do not stir the eggs.
Salt and pepper to taste.
Serve in a large bowl and garnish with sliced egg yolk and crushed nori.
(Beef brisket is very lean meat and there wont be any fat to skim)