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Nutrition Facts
Serving Size 1 (507g) Recipe makes 5 servings The following items or measurements are not included below: Korean Rice Cakes dashida
Calories 44
Calories from Fat 21		(47%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.1g
Cholesterol 12mg		4%
Sodium 1154mg		48%
Potassium 95mg		2%
Total Carbohydrate 0.6g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.1g
Protein 5.1g		10%
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Duk Guk (Authenitc Korean Rice Cake and Beef Soup)

Recipe #191423 | 40 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: God's_sugarcookie
Oct 23, 2006

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."

SERVES 5 , 5 big bowls (change servings and units)

Ingredients

3/4 lb Korean Rice Cake (can find it at any Oriental store- they look like oval disks of white)
1/4-1/2 lb chopped frozen beef shoulder, to preference
2 1/2 quarts water
1 tablespoon beef dashida (find it at an Oriental store)
2 teaspoons salt
1 teaspoon sesame oil
1 garlic clove, crushed
1 tablespoon soy sauce
1 green onion, sliced

Directions

1
Fill a large pot with the water and stir in the salt and add the beef.
2
Boil fifteen minutes.
3
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.
4
Add the duk (rice cake), dashida, sesame oil, garlic, and soy sauce and boil 15 more minutes.
5
Add all the other ingredients and heat about 5 more minutes.
6
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.).