Duk Guk Authenitc Korean Rice Cake And Beef Soup Recipes

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KOREAN RICE CAKE SOUP (DUK GUK)



Korean Rice Cake Soup (Duk Guk) image

Enjoy this recipe for Korean Duk Guk, a soup filled with soft Korean rice cakes (duk), that is always eaten on New Year's Day.

Provided by Naomi Imatome-Yun

Categories     Dinner     Lunch     Soup

Time 30m

Yield 4

Number Of Ingredients 8

1 lb Korean duk (flat oval rice cakes)
4 cups broth (beef, anchovy, or chicken)
2 cups water
Soy sauce (to taste)
Pepper (to taste)
2 eggs (cooked in a thin omelet and sliced into thin strips)
1 to 2 dried seaweed sheets (roasted and cut into thin slices)
Garnish: scallions

Steps:

  • Enjoy hot.

Nutrition Facts : Calories 494 kcal, Carbohydrate 93 g, Cholesterol 93 mg, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, Sodium 1377 mg, Sugar 1 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

TTEOKGUK (GOOD LUCK KOREAN RICE CAKE SOUP)



Tteokguk (Good Luck Korean Rice Cake Soup) image

Korean rice cakes can be found frozen or vacuum-packed at Asian markets. They're delicious in soups (of course) but also seared or lightly grilled.

Provided by Sohui Kim

Categories     Bon Appétit     Soup/Stew     Winter     Beef     Green Onion/Scallion     Ginger     Garlic     Radish     Rice     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 13

1 1/2-pound piece point- or flat-cut beef brisket or stew meat, fat trimmed
1 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons vegetable oil
Kosher salt
4 scallions
1 (3-inch) piece ginger, peeled
4 garlic cloves, finely grated
1/3 Korean radish, peeled, quartered lengthwise, sliced crosswise 1/2" thick, or 1/2 medium daikon, halved lengthwise, sliced crosswise 1/2" thick
4 large eggs
8-10 ounces Korean rice cakes (tteok), sliced
2 teaspoons fish sauce
Freshly ground black pepper
Korean red chile threads (optional; for serving)

Steps:

  • Cut meat into 1 1/2" pieces. Heat sesame oil and 1 Tbsp. vegetable oil in a large pot over medium-high. Add meat and season with salt. Cook, turning occasionally, until browned on all sides, 8-12 minutes.
  • Meanwhile, separate scallion whites from greens and coarsely chop; set aside. Thinly slice scallion greens and set aside separately for serving.
  • Using a flat-bottomed mug or the side of a chef's knife, lightly smash ginger. Add to pot along with garlic, reserved scallion whites, and 16 cups cold water and bring to a boil. Reduce heat and simmer, skimming any foam from surface, until meat is tender, 60-75 minutes, if using stew meat, or up to 2 hours , if using brisket. Transfer meat to a plate with a slotted spoon, then scoop out ginger and scallion whites and discard.
  • Add Korean radish to pot and simmer until tender but not mushy (it should still hold its shape), 12-15 minutes.
  • Meanwhile, heat 1 tsp. vegetable oil in a medium nonstick skillet over medium. Whisk eggs in a medium bowl and season with a large pinch of salt. Pour half of eggs into the center of skillet and quickly swirl pan to distribute evenly. Cook eggs undisturbed until they are just set, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is just set, about 1 minute. Slide egg crepe onto a cutting board and fold in half; let cool. Slice into 1/4"-thick ribbons. Repeat with remaining eggs and 1 tsp. vegetable oil.
  • Slice beef as thin as you can and return to pot; add rice cakes. Cook until rice cakes are soft, about 5 minutes. Stir in fish sauce; taste and season soup with more salt and a few grinds of pepper.
  • Ladle soup into bowls and top with sliced egg, reserved scallion greens, and chile threads (if using).
  • Do Ahead
  • Soup (without garnishes) can be made 2 days ahead. Let cool; cover and chill. Reheat over medium before serving.

DUK GUK (AUTHENITC KOREAN RICE CAKE AND BEEF SOUP)



Duk Guk (Authenitc Korean Rice Cake and Beef Soup) image

This is the authenic Korean recipe that my Halmonie (Korean Grandma) gave my mom, gave me. It is traditionally eaten to celebrate New Year, though we like to eat it whenever the weather gets cold. A delicious and savory combo of flavours! *NOTE: measurements are approximate, since my Halmonie says, "A true cook never really measures." :)

Provided by Gods_sugarcookie

Categories     Rice

Time 40m

Yield 5 big bowls, 5 serving(s)

Number Of Ingredients 9

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

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.).

Nutrition Facts : Calories 44.9, Fat 2.4, SaturatedFat 0.7, Cholesterol 12.7, Sodium 1154.7, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 5.1

TTEOKMANDUGUK (RICE CAKE SOUP WITH DUMPLINGS)



Tteokmanduguk (Rice Cake Soup With Dumplings) image

Korean New Year, Solnal, is greeted with steaming bowls of rice cake soup called tteokguk - "comfort food," said Moon Sun Kwak, who serves it at Dok Suni and Do Hwa, her family's restaurants in Manhattan. Her mother, Myung Ja Kwak, who is the chef, slowly simmers beef bones into a marrow-rich broth as the base for the soup. "It's so healthy," the elder Ms. Kwak said as she dropped homemade dumplings into the soup in Do Hwa's kitchen. Not all versions of the soup have dumplings; it's the tteok, or rice cakes, that matter. "You eat it so you can turn a year older."

Provided by Dana Bowen

Categories     soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

12 ounces mung bean sprouts, chopped
1 cup diced onion
12 ounces kimchi, strained and chopped
4 ounces firm tofu, crumbled
1/4 pound ground pork
1 1/2 teaspoons sesame oil
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1 package dumpling wrappers, thawed
1 egg, beaten
8 cups beef broth, preferably Korean (see note)
1 bunch scallions
1/3 pound lean beef, in thin slivers
1 pound frozen Korean rice cakes, sliced (see note)
2 eggs, lightly beaten
Black pepper, to taste
2 tablespoons toasted sesame seeds
Toasted seaweed (optional), julienned

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.

Nutrition Facts : @context http, Calories 774, UnsaturatedFat 10 grams, Carbohydrate 122 grams, Fat 15 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 1634 milligrams, Sugar 7 grams, TransFat 0 grams

KOREAN RICE CAKE SOUP (DUK GUK)



Korean Rice Cake Soup (Duk Guk) image

This is a delicious soup that Koreans serve at the New Year. You won't find these ingredients in your local groccery store, but an oriental market should have them. This soup is pretty easy, but looks beautiful when served.

Provided by Upsidedown Again

Categories     Clear Soup

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 quarts broth (beef or anchovy)
1 tablespoon dashida (beef or anchovy)
1 (1 7/8 lb) package korean rice cakes
1 bunch green onion, cut into 2-inch-long pieces
2 sheets nori fresh seaweed, crumbled
4 eggs
3 ounces beef
12 korean dumplings (mandu)

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.

Nutrition Facts : Calories 679.3, Fat 17.5, SaturatedFat 6.2, Cholesterol 138.6, Sodium 1507.3, Carbohydrate 111.7, Fiber 6.1, Sugar 2.8, Protein 17.6

KOREAN RICE CAKE SOUP (TTEOKGUK) AS MADE BY JASMINE RECIPE BY TASTY



Korean Rice Cake Soup (Tteokguk) As Made By Jasmine Recipe by Tasty image

Celebrate Lunar New Year with Jasmine's favorite Korean rice cake soup. Rich anchovy broth paired with thinly sliced beef and chewy rice cakes makes for a comforting dish that's perfect for ringing in the new year!

Provided by Jasmine Pak

Categories     Lunch

Time 3h35m

Yield 1 serving

Number Of Ingredients 14

¼ cup dried anchovies
4 cups water, room temperature, plus more for soaking rice cakes
2 cups rice cake, store-bought or pre-made
¼ lb beef flank, or brisket, thinly sliced
4 cloves garlic, minced
1 tablespoon soy sauce
½ teaspoon fish sauce
2 green onions, sliced
1 teaspoon sesame oil, toasted
1 large egg
⅛ teaspoon garlic salt
⅛ teaspoon black pepper, plus more to taste
1 teaspoon olive oil
1 sheet roasted nori, thinly sliced for garnish

Steps:

  • In a medium bowl, combine the anchovies and 4 cups of water. Soak for 3 hours at room temperature.
  • In a separate medium bowl, combine the rice cakes with enough water to cover by 1 inch. Soak for 30 minutes at room temperature, then drain.
  • Strain the anchovy soaking liquid into a medium pot, discarding the anchovies. Bring to a boil over medium heat. Add the beef and garlic and cook for 20 minutes, until the beef is tender and cooked through.
  • Add the rice cakes, soy sauce, and fish sauce. Return to a boil and cook for 10 minutes, until the rice cakes float to the surface.
  • Remove the pot from the heat and stir in the scallions, sesame oil, and black pepper to taste.
  • In a small bowl, whisk together the egg, garlic salt, and black pepper.
  • In a medium pan, heat the olive oil over medium-high heat until shimmering. Add the egg and tilt the pan to spread in a thin, even layer. Cook until the egg is no longer runny on top, 2-3 minutes, then flip and cook for another minute, until set. Transfer the egg to a cutting board, fold over itself in thirds, and thinly slice crosswise.
  • Ladle the hot soup into bowls and top with the egg ribbons and thinly sliced nori.
  • Enjoy!

Nutrition Facts : Calories 1251 calories, Carbohydrate 164 grams, Fat 33 grams, Fiber 9 grams, Protein 69 grams, Sugar 2 grams

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Top Asked Questions

How do you make dduk guk soup?
: Our Yooniverse Dduk Guk or Korean rice cake soup is classic and comforting. It's the best way to celebrate the new year! Place the cold water, beef, onion, scallion ends, and garlic in a large pot, cover and bring to a gentle boil.
What is Korean Duk guk?
With many different spellings but one amazing homey flavor, Korean Duk Guk is a traditional soup eaten on Korean ​ New Year's Day. Soothing, simple, and easy to make, this white soup symbolizes a fresh start to the year and its round rice "coins" represent the prosperity and wealth of the year to come.
How to cook Tteokguk soup?
Tteokguk (Korean Rice Cake Soup) In a large pot, bring the meat, onion, scallions and garlic to a boil in 14 cups of water. Reduce the heat to medium low, and skim off the scum. Simmer, covered, until the meat is tender enough for shredding, 1 to 1-1/2 hours. Remove the meat and cool. Discard the vegetables.
How to make Korean rice cakes soup?
It can also be found with many different flavors and added ingredients like beans, fruits, legumes, and nuts. Visit the Korean market in your area and enjoy this beautiful, subtle soup. Gather the ingredients. Soak rice cakes in cold water for about 20 minutes.

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