Korean New Year Soup - Duk Mandu Guk - Rice Cake and Dumpling Soup

Happy New Year everyone! We tried to get this video launched a few weeks before the new year, but it has been quite busy. Fortunately, we are still a number of weeks away from Lunar New Year. This soup is a Korean New Year tradition. Clear broth, Rice Cakes, and Pork Dumplings (optional). Heart warming and delicious.

Duk Guk (Korean Rice Cake Soup)
Ingredients:
I pound of oval rice cake
1 pound flank steak, cut into 2-inch pieces
14 cups water
7-8 garlic cloves, slightly crushed
6 scallions, cut into large pieces
1 onion, cut in half
½ tsp salt
1 tbsp sesame oil
½ garlic, minced
2-3 egg, beaten
1 tbsp Vegetable oil
1-2 roasted seaweed
2 tbsp soy sauce
1 tbsp fish sauce
½ tsp salt
½ tsp pepper
2 scallions, chopped

Instructions:
Place flank steak, garlic, scallions, onion and 14 cups of water into large pot. Bring it to boil and remove any scum that may be visible. Reduce heat to low and simmer for 2 to 3 hours.

Remove meat, cool and shred. Season beef with salt, sesame oil and minced garlic. Mix well and set aside.

Cook beaten egg as a thin omelet in large pan. Remove. Let cool. Cut into third pieces, and slice into thin matchstick pieces. Set it aside.

Cut roasted seaweed into thin matchsticks pieces. Set it aside.

Soak rice cake in cold water for about 20-30 minutes
.
Bring soup back to boil. Season with 2 tbsp soy sauce, 1 tbsp fish sauce, ½ tsp salt, and ½ black pepper. Adjust seasoning to taste.

Drain soaked rice cake in colander. Place rice cake into broth and cook until soft but still chewy. (Optional: Add mandu in broth. Once fully cooked, add the rice cake and cook until soft and chewy).

Place single serving of rice cake soup in bowl. Top with shredded beef, egg, and roasted seaweed. Sprinkle with chopped scallions for garnish. Serve hot!

Enjoy!

свернуть