Duk Guk (Authenitc Korean Rice Cake and Beef Soup)
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
5 big bowls
- Serves:
- 5
ingredients
- 340.19 g Korean Rice Cake (can find it at any Oriental store- they look like oval disks of white)
- 113.39-226.79 g chopped frozen beef shoulder, to preference
- 2365.0 ml water
- 14.79 ml beef dashida (find it at an Oriental store)
- 9.85 ml salt
- 4.92 ml sesame oil
- 1 garlic clove, crushed
- 14.79 ml soy sauce
- 1 green onion, sliced
directions
- Fill a large pot with the water and stir in the salt and add the beef.
- Boil fifteen minutes.
- As the beef is boiling, foam will rise up to the top of the pot. Simply scrape it off with a shallow, large spoon and dump into a bowl.
- Add the duk (rice cake), dashida, sesame oil, garlic, and soy sauce and boil 15 more minutes.
- Add all the other ingredients and heat about 5 more minutes.
- Traditionally topped with carrot strips, fried egg cut into strips, and kim (dried seaweed). (You do not have to use these condiments at all to have a delicious soup.).
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RECIPE SUBMITTED BY
I love baking best of all, especially breads and cookies, and I'm always looking for new bread recipes to try. I also enjoy recipes using fresh fruits that are refreshing and not overly sugary. I am very sporty and active so I like foods that give you a lot of energy with good nutrition too.