Korean Rice Cake Soup Duk Guk Food
TTEOKGUK (KOREAN RICE CAKE SOUP)
It's been a long time since we've eaten tteokguk (rice cake soup) so it was a pleasant surprise when the wife took over the reins in the kitchen and surprised me and the kids with this delicious Korean soup. Tteokguk is a traditional dish enjoyed by many (if not all Koreans) during the Lunar New Year holiday. The rice cake used to make tteokguk is first made into a long, white cylinder shape called garae tteok. Its shape and length is symbolic, wishing for longevity in life.
Provided by mykoreaneats
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 48m
Yield 4
Number Of Ingredients 9
Steps:
- Combine water and beef strips in a stockpot; bring to a boil. Reduce to medium-high heat and simmer, skimming off any foam from the top. Add onion and garlic; simmer stock until flavors combine, 15 to 20 minutes.
- Rinse rice cake slices in cold water and drain well. Stir rice cakes and soy sauce into the stock; bring to a gentle boil until rice cake slices start to float, 8 to 10 minutes. Season with salt and pepper. Stir eggs and green onions into the stock. Ladle into bowls.
Nutrition Facts : Calories 714.8 calories, Carbohydrate 137.9 g, Cholesterol 112.4 mg, Fat 6.8 g, Fiber 0.8 g, Protein 20.9 g, SaturatedFat 1.5 g, Sodium 556.2 mg, Sugar 1.7 g
KOREAN RICE CAKE SOUP (DUK GUK)
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
DUK GUK (AUTHENITC KOREAN RICE CAKE AND BEEF SOUP)
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
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)
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
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)
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
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
More about "korean rice cake soup duk guk food"
TTEOKGUK (KOREAN RICE CAKE SOUP) - KOREAN BAPSANG
From koreanbapsang.com
4.4/5 (49)Estimated Reading Time 6 minsServings 4Total Time 1 hr 40 mins
- 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. Stir in soup soy sauce, salt and pepper to taste.
- Cut the cooled beef into 1 – 1 1/2-inch wide strips, shred, and combine well with garlic, sesame oil, and salt and pepper to taste.
- To make egg garnish (jidan), separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.)
- Roll each egg crepe, and slice into short thin strips. Slice the scallion diagonally into thin strips. Roast the gim on a hot skillet. Cut into thin 1 1/2-inch strips with kitchen shears, or simply crush them with hands.
TTEOK MANDU GUK (RICE CAKE SOUP WITH ... - KOREAN BAPSANG
From koreanbapsang.com
4.7/5 (42)Category Main Course, SoupCuisine KoreanTotal Time 30 mins
- In a medium pot, sauté the beef with 1 tablespoon of soup soy sauce until all the pieces turn brown. Pour in 5 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium and continue to boil, covered, for 10 minutes.
- You can add the dumplings to the soup along with rice cakes in the next step. Another option is to cook the dumplings separately in the boiling water until the dumplings float to the top, and then add to the soup when the rice cakes are cooked. Or, line a steamer with a wet cheesecloth and then steam mandu for about 8 minutes (10 minutes if frozen).
- Add the garlic and the rice cake slices to the boiling broth. Boil until the rice cakes turn very soft, usually about 5 – 8 minutes.
DDUK GUK (KOREAN RICE CAKE SOUP – 떡국) | CHEF JULIE YOON
From chefjulieyoon.com
5/5 (2)Estimated Reading Time 6 minsServings 4
- Place the cold water, beef, onion, scallion ends, and garlic in a large pot, cover and bring to a gentle boil. Skim off the scum that forms with a spoon or ladle, and discard. Reduce the heat to a simmer. Simmer, covered, until the meat is tender enough to shred easily, about 1 ½ - 2 hours.
- Meanwhile, work on your garnishes. To make the egg garnish, separate the yolks from the whites. Whisk the yolks. Heat a lightly oiled small nonstick pan over medium low heat. Pour the yolks into a thin layer, by spreading it with a spoon. Cook each side, but do not brown the egg. Slice your omelette into thin strips. Lightly beat the whites and set aside.
- Remove the cooked meat from the broth and cool slightly. Shred the beef into thin strips and combine well with the minced garlic, sesame oil, salt, and pepper to taste. Slice the scallion diagonally into thin strips. Slice your gim (roasted dried seaweed) into thin strips, or crumble into pieces using your hands. Set everything aside.
- With a skimmer, remove the vegetables from the broth and discard. Return the broth to a boil. Stir in soup soy sauce, salt, and pepper to taste. If cooking for less than 4 people, scoop out some broth into a smaller pot to cook your rice cakes and save the rest of the broth for later. You do this because the rice cakes tend to release starches into the broth. You can always freeze any leftover broth!
DUK MANDU GUK (KOREAN RICE CAKE AND DUMPLING SOUP) - …
From tarasmulticulturaltable.com
Reviews 8Servings 4-6Cuisine KoreanCategory Soup
KOREAN RICE CAKE SOUP - TTEOKGUK FOR NEW YEAR! - KIMCHIMARI
From kimchimari.com
5/5 (2)Total Time 45 minsCategory Rice, SoupCalories 264 per serving
- Rinse and soak rice cake in cold water (especially if the rice cake is frozen) for 5 to 10 minutes.
- Drizzle oil in a non-stick frying pan and heat on medium high heat. Pour egg into the pan and immediately lift the pan off the heat. Swirl egg around the pan to spread it evenly to make a thin crepe like pancake. Put the pan back onto the heat, lower the heat to medium and when the egg is almost cooked like the picture below, turn it over.
TTEOKGUK - WIKIPEDIA
From en.wikipedia.org
Main ingredients TteokPlace of origin KoreaOther information related to Korean New YearAlternative names Rice cake soup
D'UK GOOK (RICE CAKE SOUP) RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 308 per servingServings 5
- Rub 1 side of nori with 1/2 teaspoon sesame oil; broil, oiled side up, 30 seconds. Turn nori; broil 30 seconds or until browned (or a dark green color). Crumble nori; set aside.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Add ginger and garlic, and stir-fry 30 seconds. Add chicken, and stir-fry 4 minutes. Add water, soy sauce, and broth, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
- Soak rice cake slices in cold water 10 minutes; drain. Add to broth mixture. Increase heat to medium; cook, uncovered, 5 minutes or until rice cake slices are tender.
LAZY KOREAN RICE CAKE SOUP RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
5/5 (1)Total Time 8 mins
- In a medium size pot, bring chicken stock to boil. Add rice cake and bring back to boil, then reduce heat to medium high and keep cooking until rice cake is soften and tenter, about 3 to 5 minutes.
- Meanwhile, chop green onion, garlic and crack eggs in a small mixing bowl. Gently mix egg yolk and white.
- Stir in green onion and garlic into soup. Pour eggs with a circling motion. Trying to make sure eggs have as much spaces from each others as possible. Count 5 seconds and gently stir as zig zag motion. Bring back to boil and remove from heat.
- Transfer to a serving bowl and garnish with gim (Korean toasted and seasoned seaweed), drizzle of sesame oil, sesame seeds and chili treats if you are using. Enjoy!
VEGAN DDUK GUK - KOREAN RICE CAKE SOUP (VEGAN, GLUTEN FREE ...
From veggiekinsblog.com
5/5 (1)Category Main DishesServings 1-2Total Time 1 hr 5 mins
- To prepare broth, bring water, onion, green onion stems, garlic, kombu and radish to a boil. Lower heat to a low simmer and let cook, halfway covered for about 45 minutes. You can also do this using an instant pot to save time.
- Once broth is ready, season with soy sauce, salt and pepper to taste. Add additional water as needed if broth is too salty. Bring broth back to a low boil.
- Rinse rice cakes in cool water, and break pieces up, then add to the boiling broth. Cook for 3-5 minutes, or until rice cake is soft. Turn the heat off and serve.
- To garnish, add sliced vegan “egg”, nori or seasoned laver and chopped green tops of green onions. You can also add sesame oil to taste and white pepper if desired.
TTEOKGUK (KOREAN RICE CAKE SOUP) - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
Ratings 5Servings 4Cuisine KoreanCategory Soup
- In a large pot, add the 10 cups water, beef, garlic cloves, green onion over high heat. Once boiling, reduce to a simmer, cover and cook until the meat is tender, 1-1 1/2 hours. Skim off and discard any foam that develops on the surface.
- While the broth is simmering, place the rice cakes in a large bowl and cover with cold water. Allow to soak for 30 minutes and drain.
- Place a skillet over medium heat. Place a sheet of the gim on the hot skillet to lightly toast on each side until crisp. Repeat with the other sheet. Slice into strips or crumble with your hands and set aside.
INSTANT POT TTEOKGUK - KOREAN RICE CAKE SOUP - KIMCHIMARI
From kimchimari.com
Ratings 17Calories 407 per servingCategory Soup
- If using frozen rice cakes, soak in water for 10 minutes and drain. If using fresh rice cakes, just quickly rinse with water and drain.
- Cut onion into halves and use 1/2 onion (not cut) for 5 cups of water in the beef broth. Slice remaining onion into thin slices to be added later and cooked with the rice cakes. Peel garlic cloves and use some of them whole for broth and chop remaining.
- Turn Instant Pot on to Saute function and drizzle some sesame oil. Wait a couple minutes until you can feel the heat when you put your hand over the top.
KOREAN FOOD: DUK MANDU GUK FOR NEW YEAR'S DAY! • HIP ...
From hipfoodiemom.com
Reviews 16Servings 4Cuisine KoreanCategory Main
- Cover and soak the rice cake pieces in cold water for at least 1 hour. You can even soak them overnight and leave them in the fridge. Drain.
- Heat the sesame oil in a large heavy soup pot over medium-high heat. Add the beef and a pinch of salt and cook, stirring occasionally until the meat has been browned on all sides, for about 4 to 5 minutes. Add the cold water (or enough to cover your meat and then some; this will become the soup broth so you want to make sure you have enough), cover the pot, increase the heat to high to bring to a boil. Once boiling, bring the temperature down to low and let simmer for at least 20 to 30 minutes, skimming off any foam that rises to the surface.*
- Add the fish sauce, garlic, soy sauce, frozen dumplings, and season with salt. Cook uncovered for about 3 minutes. Then, add the drained rice cakes and let boil for another 6 to 8 minutes. Taste the soup and season with more salt, soy sauce and/or garlic if needed. Keep checking the rice cakes to ensure you are not over cooking; if you cook them for too long, they become too soft. Add the scallions or green onions and cook for another minute.
- Using a large wooden spoon, stir the soup and pour in the beaten eggs, while stirring. They will cook instantly and break into small, feathery bits. Ladle the soup into bowls and garnish with more green onions and the gim. Serve immediately.
KOREAN RICE CAKE SOUP RECIPE - ANN TAYLOR PITTMAN | FOOD ...
From foodandwine.com
5/5 (1)Category SoupServings 6Total Time 2 hrs 30 mins
- Combine 6 cups water, beef stock, brisket, onion, and crushed garlic cloves in a Dutch oven; bring to a boil. Reduce heat to maintain a simmer; partially cover, and cook until brisket can be shredded (it will not be fall-apart tender, we want it with some chew), about 2 hours.
- Place rice cake ovalettes in a large bowl, and add cold water to cover. Separate any that are stuck together. Let rice cakes soak 20 to 30 minutes. Drain.
- Meanwhile, heat a medium-size nonstick skillet over medium. Combine egg yolks, 1 teaspoon water, and dash of kosher salt. Add 1/2 teaspoon sesame oil to pan, and swirl to coat. Add egg yolk mixture to pan, and swirl to form a thin layer; cook until just done on bottom without browning, about 1 minute. Flip egg, and cook just until done, 30 seconds to 1 minute. Turn egg out onto a cutting board. Roll up egg, and cut into thin slices.
- Remove brisket from stock mixture; shred brisket with 2 forks, and place in a medium bowl. Add grated garlic, remaining 1/2 teaspoon salt, and remaining 1 teaspoon sesame oil; toss well to combine (I find this easiest to do with my hands).
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