Korean Rice Cake Soup Duk Guk Recipes

TTEOKGUK KOREAN RICE CAKE SOUP

Steps:

• Separate egg whites and yolk into two different bowl and season with pinch of salt. Mix them gently without making bubbles.
• Heat a nonstick skillet over low heat and add a dash of cooking oil. Wipe the oil with paper towel so it will all evenly coat the pan.
• Pour egg white mixture on the pan as you are making thin egg omelet. Cook until the surface is settle then flip it over, cook another 30 second to 1 minute and remove from the pan then let it cool. Repeat with the egg yolk.
• Roll the each white and yellow egg omelets and slice thinly to thin strips. Set aside.
• In a large pot, add green onions, garlic, dried kelp, beef and water. Cover, bring it to boil over high heat, remove the kelp and skim the scums on the surface as needed. When the broth looks clean, cover then reduce heat to medium and simmer for 30 minutes.
• Remove the beef and set aside. Remove all the solid ingredients in the pot and discard. Season the soup with salt and soy sauce. Cover and keep it warm.
• Chop up the beef into fine pieces and season with soy sauce, sugar, sesame oil, black pepper sesame seeds, garlic and green onions. Mix well with your hand with squeezing action and set aside.
• Now, increase heat to high and add rice cakes into the broth. Keep stirring until it starts boiling and from the boiling point, cook the rice cakes 2 to 3 minutes or until it's soften. Stir frequently because rice cakes are easy to stuck on the bottom of the pot.
• Serve rice cake soup in a bowl, sprinkle some chopped green onions if you like and garnish with the beef mixture, white and yellow egg omelets and Korean chili threats if you have any. Enjoy!

TTEOKMANDUGUK (RICE CAKE SOUP WITH DUMPLINGS)

Steps:

• Make dumplings: Place a large pot of water over high heat. When it boils, add sprouts and onions and cook until sprouts are soft, about five minutes. Drain in colander and rinse under cold water.
• In a large mixing bowl, combine sprouts and onions with kimchi. Working in batches, transfer a handful to cutting board and mince. Return vegetables to colander in sink. Add tofu, tossing to combine. Press down on vegetables with your hands, draining as much liquid as possible.
• Working in batches, place a handful of vegetable-tofu mixture on a large piece of cheesecloth or clean, porous cloth, fold up edges and twist, squeezing out liquid. Empty back into mixing bowl. When done, transfer to colander, top with parchment paper and weigh down with a heavy, water-filled pot. Drain for at least a half-hour.
• In a large mixing bowl, combine pork, oil, garlic and salt. Add drained vegetables and mix well with your fingers.
• Place a scant tablespoon of filling in center of a wrapper, brush wrapper rim with egg, and fold, forming a half moon. Pinch closed with your fingers and squeeze out air. Wrap end tips around until they touch, dab with egg and pinch together: it will look like a tortelloni. Transfer to a parchment-lined plate and repeat until you have about 20 dumplings.
• Make soup: Place a large pot filled with broth over high heat. Prepare scallions: discard white parts, chop a few inches of green parts into rounds and slice remainder lengthwise. When broth boils, add beef and 3 to 4 dumplings a person (freeze unused dumplings), reduce heat to medium and cook 5 to 7 minutes.
• Add frozen rice cakes and scallion slices and cook until cakes are soft, another two minutes. Add eggs and gently stir. Shut off heat and season with black pepper. Ladle into bowls and garnish with scallion rounds, sesame seeds and seaweed, if using.

KOREAN RICE CAKE SOUP (DUK GUK)

Steps:

• Enjoy hot.

KOREAN RICE CAKE SOUP (DUK GUK)

Steps:

• Bring broth to a boil.
• Add dashida and rice cakes.
• Boil until rice cakes are tender, about five minutes.
• Add green onion and cook for one minute. Remove from heat.
• Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
• Cut beef into two-inch-long strips and brown.
• Boil dumplings until tender.
• For each bowl of soup: spoon soup into bowl and add desired toppings.

DUK GUK (AUTHENITC KOREAN RICE CAKE AND BEEF SOUP)

Steps:

• 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.).