Dduk guk, Korean rice cake soup

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For many Pennsylvania families, New Year’s Day means chowing down on pork and sauerkraut. But pork and sauerkraut isn’t the only way to attract fortune. Cultures around the world each have their own lucky New Year’s dishes.

Quite a few of these are represented in Philly, including this dish enjoyed by people in Korea. The following recipe is provided by Chris Cho of Seorabol.

Dduk Guk (rice cake soup)

by Chris Cho

4 c water
¾ lb / 350 g Korean rice cakes, sliced
⅓ lb / 150 g beef, sliced
1 tbsp minced garlic
1 tbsp sesame oil
1 egg, beaten

2 tbsp Korean soy sauce
1/3 tbsp salt (or to taste)
1/3 tbsp pepper (or to taste)

½ onion, thinly sliced
2 scallions, cut in half and then sliced lenthwise
Seaweed paper for garnish

Heat sesame oil over medium-high heat. Add beef and frizzle until brown. Add water and bring to a boil. When it’s vigorously boiling, add garlic, soy sauce, salt and pepper. Allow to simmer until liquid has reduced by a third (add additional salt and pepper to taste).

Add rice cakes cook until they cut easily with a spoon and float to the top. Add onion and scallions and stir. Allow to return to a boil, then drizzle egg into pot. Keep cooking until ready to serve.

Ladle into bowls and top with crumbled seaweed.

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Danya Henninger

Danya Henninger is director of Billy Penn at WHYY, where she oversees the team, all editorial decisions, and all revenue generation — including the...