Korean Rice Cake Soup: Authentic Duk Guk Recipe (떡국)
Duk Guk (떡국), or Korean Rice Cake Soup, is a beloved traditional dish enjoyed by Koreans during celebrations, especially the Lunar New Year. This comforting soup features chewy rice cakes (tteok) in a savory beef or anchovy broth, garnished with tender beef, egg, and seaweed. Duk Guk holds a special place in Korean culture, symbolizing good fortune, health and a fresh start for the new year.
This authentic recipe will guide you in creating a delicious and heartwarming Duk Guk that captures the essence of this cherished Korean dish. With its simple ingredients and easy-to-follow steps, you can bring the comforting tastes of Korea into your home.
In modern times, Duk Guk remains a staple during important occasions and family gatherings. Its warm, nourishing flavors bring people together to share wishes of prosperity and well-being. While traditionally associated with the Lunar New Year, this versatile soup can be enjoyed year-round as a satisfying meal.
Why You’ll Love This Recipe
- Authentic flavors that taste just like what you’d find in Korea
- Cozy and comforting, perfect for colder months
- Customizable to your preferred level of spice and ingredients
- Easy to make with readily available ingredients
- Impressive dish to share with family and friends
- Reheats well for delicious leftovers
What is Duk Guk?
Duk Guk (떡국) is a Korean rice cake soup made with sliced rice cakes (tteok), beef or anchovy broth, and various toppings such as marinated beef, egg garnish, and seaweed. The rice cakes have a soft and chewy texture that is satisfying to eat. The savory broth, often seasoned with soy sauce, garlic, and sesame oil, is light yet flavorful.
Ingredients
For the Broth:
- 8 cups water
- 1 tbsp fish sauce
- 6 cloves garlic
- 2 green onion(s) cut into 2-inch pieces
- 1/2 onion(s)
For the Toppings:
- 1 lb sliced rice cakes tteok
- 1/2 lb beef brisket sliced thinly
- 2 eggs beaten
- 2 sheet(s) roasted seaweed (nori) crumbled
- 1/4 cup green onion(s) chopped
For the Seasonings:
- 2 tbsp soup soy sauce
- 1 tbsp sesame oil
- salt and pepper
Instructions
- In a large pot, combine water, fish sauce, garlic, green onions, and onion. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and simmer for 20 minutes to create a flavorful broth. Strain the broth and discard the solids.
- Return the broth to the pot and bring it back to a boil. Add the sliced rice cakes and cook for about 5 minutes until they float to the top and are soft and chewy.
- Add the beef slices to the pot and cook for an additional 2-3 minutes until no longer pink.
- Season the soup with soy sauce, sesame oil, salt and pepper to taste.
- Slowly drizzle the beaten eggs into the pot while stirring gently to create egg ribbons.
- Ladle the hot soup into bowls and garnish with crumbled seaweed and chopped green onions. Serve immediately.
Notes
Recipe Tips
- Look for pre-sliced rice cakes at Korean grocery stores for convenience
- Freezing the beef for 30 minutes makes it easier to slice thinly
- Vegetarian option: Use a kombu-mushroom broth instead and omit the beef
- Add gochugaru (Korean red pepper flakes) for a spicy kick
- For a richer broth, use beef stock in place of some water
- Cook rice cakes until very soft for an authentic texture
Serving Suggestions
Serve Duk Guk piping hot as a comforting meal, especially during colder months. This soup is often enjoyed as a breakfast or lunch dish.Serve with:
- Kimchi
- Stir-fried vegetables
- Glass noodles (japchae)
- Vegetable pancakes (pajeon)
Variations
- Add sliced mandu (Korean dumplings)
- Use chicken broth and chicken instead of beef for dakguk
- Include diced potatoes or sweet potatoes for added texture
- Top with a soft-boiled egg instead of egg ribbons
- Make it spicy by adding gochujang (Korean red pepper paste) to the broth
Storage
- Store any leftover Duk Guk in an airtight container in the fridge for up to 3 days.
- The rice cakes will continue to absorb the broth and soften.
- Reheat gently in a pot over medium heat until warmed through, adding more broth or water if needed to thin it out.
- The soup may also be frozen for up to 1 month.
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
O’Food Soup Soy Sauce
Kadoya Sesame Oil
O’Food Anchovy Sauce
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
Happy Lunar New Year!