RICE CAKE SOUP (DDUK GOOK)
- 3 cups of dduk (rice cake, oval shaped)
- 6-7 cups water
- 15-18 medium dried anchovies, guts removed
- 1 dried kelp (about the size of your hand)
- 2 eggs, fried and thinly sliced (if this is too much work, you can beat the eggs and pour it over the broth in a circular motion at the very last stage of cooking)
- 1 scallion, chopped
- 1 red chili pepper, thinly sliced (optional)
- 2 roasted seaweed about 3 inches, thinly cut (optional)
- 1 tbsp cooking oil
- 1/2 pound beef, thinly sliced
- 2 cloves garlic, pressed
- Ground black pepper
- 1 tbsp soy sauce for soup (this is different from regular soy sauce, if you don't have soy sauce for soup, you can use salt instead)
- Few drops of sesame seed oil for serving
Rinse dduk (rice cake) and soak in cold water until ready to use.
In a large pot, add water and bring to boil. Add dried anchovies and dried kelp then reduce heat. Let simmer for 15 minutes.
While water is boiling, prep eggs, scallion, red chili pepper and roasted seaweed.
To prepare beef, heat oil on a skillet over medium-high heat. Add beef, garlic, pinch of salt and pepper; cook until desired doneness. Transfer to a plate and set aside.
After 15 minutes, remove anchovies and kelp from the broth; add dduk and cook for about 2-3 minutes until dduk floats to the surface. Turn off heat to avoid overcooked dduk.
Add soy sauce or 1 tsp salt (if you don't have soy sauce for soup); add more if needed. If you prefer to add the eggs to the broth, this is the stage where you should pour the beaten eggs in a circular motion (do not stir).
Transfer to a bowl; garnish with egg, scallion, red chili pepper (optional), roasted seaweed (optional) and beef. Enjoy!
*I served it with Kimchi (you can find this in the Korean market*