# Korean Rice Cake Soup

> Duk Guk (떡국)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-rice-cake-soup-authentic-duk-guk-recipe-떡국/

- Cuisine: Korean
- Course: Soup
- Time: prep 15 min, cook 30 min, total 45 min
- Serves: 4

## 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

1. In a large pot, combine water, fish sauce, garlic, green onions, and onion. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium-low and simmer for 20 minutes to create a flavorful broth. Strain the broth and discard the solids.
3. 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.
4. Add the beef slices to the pot and cook for an additional 2-3 minutes until no longer pink.
5. Season the soup with soy sauce, sesame oil, salt and pepper to taste.
6. Slowly drizzle the beaten eggs into the pot while stirring gently to create egg ribbons.
7. 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 per serving

- Calories: 491
- Carbohydrates: 61 g
- Protein: 21 g
- Fat: 18 g
- Saturated fat: 6 g
- Fiber: 1 g
- Sugar: 0 g
- Sodium: 901 mg