RCI-ND.004.0013.001
Duk Guk
300px| Duk Guk This is a delicious soup that Koreans serve at the New Year. You won't find these ingredients in your local grocery store, but an oriental market should have them. This soup is pretty easy, but looks beautiful when served.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- broth (beef or anchovy)2½ quarts
- dashida (beef or anchovy)1 tablespoon
- (1⅞ lb) package Korean rice cakes1 unit
- bunch green onions1 unitcut into 2-inch-long pieces
Method
1
Prepare the broth by simmering beef brisket or dried anchovies in water over medium heat for 30-40 minutes, then strain the stock and season with soy sauce and salt to taste.
40 minutes
2
Soak the thinly sliced oval rice cakes (tteok) in cold water for 10-15 minutes to soften them and prevent sticking.
15 minutes
3
Prepare the egg garnish (jidan) by separating the yolk and white, then cook each separately in a lightly oiled pan over low heat into thin flat sheets.
5 minutes
4
Once the egg sheets have cooled, slice them into thin julienne strips and set aside for garnishing.
3 minutes
5
Trim and thinly slice the green onions on a diagonal, then set aside for garnish.
2 minutes
6
Bring the prepared broth to a gentle boil over medium-high heat, then add the drained rice cakes and cook for 4-5 minutes until they float to the surface and become tender.
5 minutes
7
Ladle the soup and rice cakes into serving bowls, then top with the egg garnish strips, sliced green onions, and crumbled or julienned toasted seaweed.
2 minutes
8
Serve the Duk Guk immediately while hot, with a side of kimchi or other Korean side dishes if desired.