Dduk guk is one of my ultimate comfort foods. The broth is light and clean, and I love the chewiness of the rice cakes. It also happens to be one of the easiest Korean soups to make, so let’s get started!
You will need:
- 1 pound brisket
- 7 cups water
- 6 garlic gloves, chopped fine
- 1 egg
- 2-3 tablespoons of fish sauce
- 3 stalks green onions, sliced thin
- toasted seaweed (optional for garnish)
- 1 cup frozen dduk, sliced rice cakes (the flat oval kind)
To make the soup base, you’ll just place your brisket, chopped garlic, and water in a pot.
After it’s simmered, remove the brisket and slice against the grain. Place the sliced beef back into the pot, along with 2-3 tablespoons of fish sauce (I recommend starting with two, and tasting as you go along. You can always add more, but you can’t take it out). Let this simmer for an additional 30 minutes, so your beef is fall apart tender. If you prefer your beef on the chewier side, you can skip this step.
Beat your egg in a bowl, crank up the heat so it’s at a nice boil, and create a little vortex to pour the egg in. Once the egg has been poured in, reduce the heat back to a simmer. This is the same method you use to make egg drop soup. Add your sliced green onions and the frozen dduk, and cook according to the instructions on the dduk package.
Once the dduk is done cooking, you’re ready to serve! You can add some toasted seaweed as garnish, and enjoy with plenty of kimchi.