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
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
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
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
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