Korean Duk Gook, a soup filled with soft Korean rice cakes (Dduk), is always eaten on New Year's Day. Soothing and simple, it takes less than 30 minutes if you use pre-made or store-bought broth. It's also common to add dumplings and/or sliced beef to the soup for a heartier dish.
- 1 (1 lb) package Korean duk (flat oval rice cakes)
- 6 cups broth (beef, anchovy, or chicken)
- Soup soy sauce and pepper (to taste)
- 2 eggs, fried and sliced into thin strips
- 1 or 2 dried seaweed sheets, cut into thin slices
- 2 scallions, chopped (optional garnish)
Gather the ingredients.
Soak rice cakes in cold water for about 20 minutes.
Bring broth to a boil.*
Season to taste with soup soy sauce and black pepper.
Add rice cakes and simmer until tender, about 10 minutes.
Ladle into individual bowls and then add egg and seaweed strips and scallions.
* If you are using store-bought broth, then mix 4 cups broth with 2 cups water and season with soup soy sauce.