Duk (Rice Cake) Soup
Soup
1 package (24 ounces) sliced duk rice cakes, soaked in cold water for 30 minutes and drained
8 cups water
¾ pound beef (flank steak or brisket), chopped into small pieces
3 to 4 garlic cloves, minced
1 tablespoon fish sauce
salt to taste
1 dae-pa large green onions (or 3 green onions), washed and sliced thinly and diagonally.
1 teaspoon sesame oil
½ teaspoon ground black pepper
2 egg whites (use yolks for garnish)
1 package (24 ounces) sliced duk rice cakes, soaked in cold water for 30 minutes and drained
8 cups water
¾ pound beef (flank steak or brisket), chopped into small pieces
3 to 4 garlic cloves, minced
1 tablespoon fish sauce
salt to taste
1 dae-pa large green onions (or 3 green onions), washed and sliced thinly and diagonally.
1 teaspoon sesame oil
½ teaspoon ground black pepper
2 egg whites (use yolks for garnish)
Garnish
2 teaspoons vegetable oil
2 egg yolks
1 sheet of kim (seaweed)
2 Green onion, chopped
1 red pepper (optional), sliced
2 teaspoons vegetable oil
2 egg yolks
1 sheet of kim (seaweed)
2 Green onion, chopped
1 red pepper (optional), sliced
Directions:
Put the water in a heavy pot, cover, and bring it to a vigorous boil over high heat for 12 to 15 minutes. Add the beef and garlic and lower the heat to medium. Cover and let it boil for 20 to 25 minutes more, until you get a delicious broth.
Put the water in a heavy pot, cover, and bring it to a vigorous boil over high heat for 12 to 15 minutes. Add the beef and garlic and lower the heat to medium. Cover and let it boil for 20 to 25 minutes more, until you get a delicious broth.
Meanwhile, make garnish:
Separate the egg yolks from the whites of two eggs, putting yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork. Remove the stringy chalaza from the yolks.
Separate the egg yolks from the whites of two eggs, putting yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork. Remove the stringy chalaza from the yolks.
Add the cooking oil to a heated non-stick pan. Swirl the oil
around so it covers the pan, and then wipe off the excess with a kitchen towel,
leaving a thin oily layer on the pan.
Turn off the heat. Pour the egg yolk mixture into the pan and
tilt it so it spreads evenly and thinly. Let it cook on the hot pan for about 1
minute. Flip it over and let it sit on the pan for another minute, then take it
off, slice it into thin strips and set it aside.
Put kim (seaweed sheet) in a plastic bag and crush it by
hand. Set aside.
Back to the soup:
Add the rice cake to the boiling soup along with fish sauce, salt, sliced green onion, sesame oil and pepper. Stir it with a ladle. Cover and let it cook for 7 to 8 minutes until all the rice cakes are floating.
Add the rice cake to the boiling soup along with fish sauce, salt, sliced green onion, sesame oil and pepper. Stir it with a ladle. Cover and let it cook for 7 to 8 minutes until all the rice cakes are floating.
Stir in egg whites and cook 1 minute. Remove it from the
heat and ladle the rice cake soup into individual serving bowls.
Garnish with egg strips, crushed seaweed, green onion and
red pepper if you want.
Serve it right away, with kimchi!
Add Mandu for Duk Mandu Guk!
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