Korean Rice-cake (with Egg) Soup
(Duk Guk with Egg/ 떡국)
Duk mandu guk is a variation of duk guk (rice cake soup),
that soup includes dumplings or mandu). This soup however, just emits the mandu and uses the egg-drop instead!
ingredients:
- 2 cups of sliced rice cakes (they can be found in the international isle or maybe your local Asian Grocery store, sometimes they look like little peanuts too, that's okay they're just the shape of the rice cake)
- 1 tsp anchovy powder (myulchi garu 멸치 가루) [optional]
- 1 tsp minced garlic (when i don't have minced on hand I double or triple the amount, depending on my garlic mood, and just use powder)
- 3 cups of soup stock, your choice for taste (chicken broth/ beef broth)
- 1 bunch green onion chopped small
- 1 tsp salt
- 2 eggs (or 3, depending on the level of eggy-ness you'd like)
the how to:
- Soak sliced rice cakes for 5-10 minutes, while they are soaking continue.
- Beat egg and add pinch of salt and pepper. Set this mixture aside and begin work on the soup.
- Boil the soup stock with anchovy powder (optional) and garlic.
- Add rice cakes when boiling for 2 min. Reduce heat to medium heat for about 15 minutes - add chopped green onion, continue the simmer for 2-3 minutes.
- Quickly, re-whisk the eggs, salt and pepper. Then, while stirring the soup base in a circular motion drizzle your egg mixture into the broth. Turn off heat and prepare servings.
- For each serving*, get a large bowl. Scoop up some soup with enough rice cakes, garnish some more chopped green onions.
enjoying the egg-drop soup lunch with
bananas, gim, kimchi and other assortments of korean side dishes
