Dduk Guk (떡국) or Korean Rice Cake Soup is ohh so delicious! It is also one of the most popular dishes of Korean cuisine (other than Kimchi Jjigae and Sujebi). We used to eat Dduk Guk ONLY on New Year’s Day. However, now we eat it many times throughout the year because it’s so delicious and loved by Koreans and foreigners alike.
History
Eating this dish in the morning of New Year’s Day signifies “good luck” and/or fortune in order to start off the year juuuust right. A lot of Koreans, especially 1st and 1.5 generation, absolutely love using the color “white” in every facet of life (whether it be in food, clothing or accessories) to signify “purity” or “cleanliness”. Personally, I don’t really believe in it.. but it’s a family tradition to eat this on New Year’s so, I don’t question it. I just eat, haha!
I have such fond memories enjoying this on New Year’s Day mornings with my parents, grandma and brother in Staten Island. Despite the warm rays of sunlight on those mornings, it always felt kind of cold and chilly; which made this dish THAT much more enjoyable, warm and savory. The perfectly chewy rice cakes in that delicious beef broth seasoned with soy sauce and sesame oil. Oof! Man, I’m salivating just THINKING about it! Haha. I used to always try to plan my bites towards the end of the meal, in order to get the BEST final bite of my Dduk guk (the perfect combination of the broth, rice cake, toppings and kimchi). It made me feel a little more whole, a litter older, and fuller (if any of you can relate, haha).
My hope is that, one day, this Dduk guk will make it into your homes and families… and that you can enjoy it just as much as I enjoyed it all my life. So are you with me? Let’s give it a go!
Rice Cakes
Beef
Soup Soy Sauce – can use regular soy sauce (but add a little more)
Sesame Oil
Salt & Pepper
Garlic/Ginger
Scallions
Roasted Seaweed
Korean Red Chili Pepper (optional)
Easy Dduk Guk (떡국) – Korean Rice Cake Soup
Easiest and simply delicious Dduk Guk Recipe ever! My family always eats this on New Year’s Day in order to start off the year just right!
Ingredients
- For Rice Cake Soup
- 6-8 oz Beef Eye of Round, cut into small 1″ rectangles (can substitute with brisket or flank)
- 10 oz rice cakes, thinly sliced diagonally (either store-bought or freshly homemade)
- 4 cups water
- 3-4 cloves garlic, minced
- 1 tbsp soup soy sauce 국간장 (if you don’t have, you can use 2-3 tbsp of regular soy sauce)
- For Garnish
- Splash of sesame oil
- 2 stalks scallions, chopped diagonally
- 1 sheet roasted seaweed, thinly sliced
- 1 large egg, separated (yolk for topping, whites for broth)
- Salt & pepper, to taste
- 1 Red pepper, chopped diagonally for garnish (optional)
Instructions
Thinly slice 10 oz of rice cake diagonally (or you could purchase the pre-cut ones at H-Mart) and soak them in water for about 15 minutes.
Weigh out about 6oz beef eye of round (you can add more if you like). Cut it into small 1”-1/2” rectangular pieces. In a large pot, add 4 cups of water, beef, and scallion root ends and bring it to a gentle boil on medium-high heat. Once boiling, turn down to medium heat, add in your seasonings/aromatics (soy sauce, garlic, sesame oil) and simmer for about 20-25 minutes until meat is tender. Salt & pepper, to taste. (You can scrape away/discard any gunk or scum that forms at the surface of the broth).
In the meantime, let’s prepare the garnishes. Roast a sheet of seaweed paper over open flame for 5 seconds on each side. Then thinly slice or cut with scissors lengthwise.
Chop your scallions and your red pepper on a diagonal for garnish (red pepper is optional, but I add it for some pop of color and a bit of heat).
Next, crack an egg & separate the egg white from the yolk into two separate bowls. Whisk the yolk. In a nonstick pan on medium-low heat, thinly lay out & cook the egg yolk on both sides, making sure not to brown either side. Thinly slice & set aside for garnish. Now, go ahead and add & stir in your egg whites and your pre-soaked rice cakes into the broth and cook for another 3-5 minutes. Your rice cakes should taste perfectly chewy (not like pasta.. and not too mushy).
By now, your soup should be smelling delicious! Right before you turn off the heat, add some scallions (save some for garnish) and a splash of sesame oil. Then, ladle it into two serving bowls, garnish with seaweed strips, egg yolk strips, scallions, red pepper, and freshly ground black pepper and enjoy!
