Maangchi 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!

MIYEOK GUK (BEEF SEAWEED SOUP)

Steps:

• Soak the dried miyeok per package instructions (usually 10 to 20 min) or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.
• Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
• Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
• Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
• Add 10 cups of water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.

KOREAN RICE CAKE SOUP (DUK GUK)

Steps:

• Enjoy hot.