Duk Guk (Authenitc Korean Rice Cake and Beef Soup)
- Reviews 1
Ready In: 40 mins
Serves: 5
Yields: 5 big bowls
Ingredients
- 3⁄4 lb Korean Rice Cake (can find it at any Oriental store- they look like oval disks of white)
- 1⁄4-1⁄2 lb chopped frozen beef shoulder, to preference
- 2 1⁄2 quarts water
- 1 tablespoon beef dashida (find it at an Oriental store)
- 2 teaspoons salt
- 1 teaspoon sesame oil
- 1 garlic clove, crushed
- 1 tablespoon 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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