Korean Rice Cake Soup
Duk Guk (떡국)
Servings: 4
Calories: 415kcal
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
Calories: 415kcal | Carbohydrates: 45g | Protein: 25g | Fat: 7g | Sodium: 1170mg | Fiber: 2g
