Tuesday, November 11, 2014

Rice Cake Soup (Duk Gook)

Rice Cake Soup (Duk Gook) is traditional soup that is eaten on New Years. Although, with it being such a simple soup many eat the soup all year long. It has now become cooler out and so soups on in this household. Over the next few weeks you'll see many different types of soup recipes that I hope you and your family will enjoy.

The Koreans have many different types of rice cakes that they make. These particular ones are disc shape ovals in the freezer section of the Asian Market. Yes, one could realistically make these but first it is so time consuming and second I don't dare with my carpal tunnel, it is just easier for me to buy them and be on my merry way.


  • 1lb Korean duk (oval rice cakes)
  • 6 cups broth (beef, anchovy, or chicken)
  • 3 cloves of garlic minced
  •  pepper (to taste)
  • 2 eggs, fried and sliced into thin strips
  • 2 Tbsp oil
  • 1 Dried seaweed sheets, cut into thin slices
  • 2 scallions, chopped (optional garnish)

  1. In a large bowl or pot place cold water and add your frozen rice cakes, thawing for about 25 minutes. If using fresh skip this step.
  2. Crack eggs in a bowl and whisk. Heat frying pan and add oil once frying pan is hot add eggs and cook. Set aside cooked eggs to cool. Once eggs are cooled cut into thin strips.
  3. Mince garlic and set aside.
  4. Chop scallions and set aside.
  5. Drain your rice cakes they should be ready about now. Add into pot broth of your choice, mine typically is chicken, then I place the rice cakes back in from the strainer, and add in the garlic and wait until it boils. Once it has reached boiling temperature wait 3-5 minutes and turn off the stove.
  6. Ladle your soup into a bowl top with egg, scallions, seaweed, and pepper to taste.