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Korean Dduk Guk Rice Cake Soup » Simple and Healthy Recipe! ✅

This is a faster version of the special rice cake soup that Koreans eat on New Year’s Eve. Traditionally, it’s made with a piece of leg or breast meat, but I love this soup so much that I’ve created an easy weeknight version that anyone can enjoy all year long.

A note on Korean Soup Soy Sauce (gukganjang): This is a lighter colored soy sauce, but with a saltier taste, commonly used in Korean soups. If you can’t find it, try some regular soy sauce plus a little salt. —Hana Asbrink

This recipe is featured in the story, The Lucky Korean Rice Cake Soup I Eat Every New Year’s Eve. – Publishers

  • 4 to 5 cups of rice cakes (fresh ones are often found around the holidays near the cashier at the local Korean market, otherwise fresh or frozen in bags is fine)

  • 1/2 pound ground beef

  • 2 teaspoons vegetable oil, divided (1 teaspoon beef + 1 teaspoon jidan egg)

  • 1 tablespoon minced garlic

  • 1 pinch kosher salt and freshly ground black pepper

  • 10 cups of cold water (you can always add more)

  • 5 eggs, divided (3 eggs, lightly beaten + 2 eggs, whites and yolks separated)

  • 5 shallots, divided (4 cut into 1-inch diagonal pieces + 1 finely chopped for garnish)

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon soy sauce for Korean soup (gukganjang), more to taste

  • 2 to 3 large sheets of unseasoned nori seaweed sheets, cut with matchstick-size scissors (to match the jidan) and place in a small bowl

  • More Korean soup soy sauce, soy sauce or kosher salt and freshly ground black pepper, sesame oil to taste

  1. In a large bowl filled with cold water, soak the dduk/rice cakes for about 10-15 minutes (a little longer if frozen). This step reduces the cooking time in the pot.

  2. Put a large saucepan over medium heat and add the oil. Add the minced meat and minced garlic, breaking up with a wooden spoon. Spice with salt and pepper.

  3. Add the water and turn the heat up to medium-high and bring to a boil. Remove impurities and cook over low heat for about 20 minutes.

  4. Make the jidan: In 2 separate bowls, beat the egg yolks and egg whites. Add 1 teaspoon of vegetable oil to a small to medium nonstick skillet and heat over medium-low heat. When hot, pour the egg yolks into the pan, distributing them evenly. Put out the fire. Let it sit in the pan for a minute before flipping it over and letting it sit for another minute. Get out of the fire. Repeat the process for the whites. After cooling slightly, cut the yellow and white tortillas in half and then into thin matchstick-sized strips. Set aside.

  5. Drain the dduk from the water and add them to the broth. Be careful not to stray too far at this point! It will cook pretty quickly, just 3-5 minutes longer, depending on your taste. Dduk shouldn’t be al dente, but it shouldn’t be soft or chewy either.

  6. Just before you think the dduk is done, add the shallots to soften them up in the soup. Add the soy sauce from the Korean soup. (If you don’t have it, add regular soy sauce – note that this will make your broth a little darker.)

  7. Put out the fire. Slowly drizzle in the 3 lightly beaten eggs, not touching the soup for about 10 seconds before intervening with a wooden spoon and gently creating some nice, airy strands of eggs (this is really my favorite part!). Add the sesame oil to the soup and mix lightly.

  8. Pour the dduk guk into large bowls. Top with cut seaweed; yellow and white jidan; and minced shallots to decorate. Season with more Korean soy sauce (or regular soy sauce or salt) and freshly ground black pepper, if desired.

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