Duk Guk (Authenitc Korean Rice Cake and Beef Soup)

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READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 34
    lb Korean Rice Cake (can find it at any Oriental store- they look like oval disks of white)
  • 14 - 12
    lb chopped frozen beef shoulder, to preference
  • 2 12
    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
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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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