1 Review of Ddeok Gook (Korean New Year Rice Cake Soup)

From: J. Ko

On Oct 25, 2006

I made this soup for my Korean homestay student today. Actually, I started by following the recipe, but it took on a life of its own. I thought the stock made with just anchovies and water was very bland, watery, and just didn't have all that much flavour. I added 1 T of dashi (Japanese fish stock granules) which added a lot of flavour. I also did not have any green onion or beef. I substituted chicken for the beef and added a head of chopped baby bok choy after the egg had set in the soup. I also soaked, then sliced, 6 shitake mushrooms and added them and the soaking liquid about half-way through the cooking time. The end-result was very good and my homestay student was one happy camper! My rating is based on the changes I made to the stock. If I had followed the recipe to the letter, it would have rated only 1 star, maybe 2, the stock was that bland! In my opinion it's the stock that makes or breaks a soup! I hope my comments are helpful.