Korean Rice Cake Soup Duk Guk
Experience the comforting flavors of Korean Rice Cake Soup, or Duk Guk, a traditional dish celebrated for its role in Korean New Year festivities. This soul-warming soup features tender slices of chewy tteok (Korean rice cakes) simmered in a light, savory broth enriched with the deep flavors of beef brisket and garlic. Topped with vibrant garnishes like delicate egg ribbons, seasoned shredded beef, thinly sliced green onions, and nutty toasted seaweed (gim), this recipe offers a delightful balance of textures and aromas. Ready in under an hour, Duk Guk is perfect for any cold day or festive occasion, bringing a taste of authentic Korean cuisine to your home. Perfectly seasoned with soy sauce, sesame oil, and a hint of black pepper, this dish will leave you feeling warm, satisfied, and ready for a fresh start.
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Recipe Information
Ingredients
- 400 grams Korean rice cakes (tteok)
- 200 grams Beef brisket
- 3 cloves Garlic
- 2 large Eggs
- 2 stalks Green onions
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 sheet Toasted seaweed (gim)
- 8 cups Water
Instructions
Rinse the rice cakes under cold water to remove any excess starch, then soak them in a bowl of cold water for at least 30 minutes while you prepare the other ingredients.
In a large pot, add the beef brisket and 8 cups of water. Bring the water to a boil, skimming off any foam or impurities that rise to the top.
Add the garlic cloves (crushed) to the boiling water. Lower the heat to medium and let the broth simmer for 30 minutes, or until the beef is tender.
While the beef is cooking, separate the eggs into whites and yolks. Beat them in separate bowls, then cook each separately in a lightly oiled frying pan to create thin sheets. Allow the sheets to cool, then slice them into thin strips and set aside.
Once the beef is tender, remove it from the broth and shred it into thin strips. Season the shredded beef with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of black pepper.
Strain the broth to remove the garlic and any impurities, then return the broth to the pot. Season it with the remaining 1 tablespoon of soy sauce and 1 teaspoon of salt (or to taste).
Drain the soaked rice cakes and add them to the broth. Let them cook for approximately 5-7 minutes, or until they soften and start to float.
Chop the green onions into thin slices and add them to the soup in the final minute of cooking.
Ladle the soup into bowls and garnish each serving with shredded beef, strips of egg white and yolk, and crumbled toasted seaweed.
Serve hot and enjoy this comforting and traditional Korean dish.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.3 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 274 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
