Day 6: Ddukguk(rice cake soup)

Yesterday was a soup day. Weather was stormy and I needed something warm and healthy. I made Ddukguk which is rice cake soup in beef broth and eggs. This soup is mostly made for korean new year.  It's not your hearty flavorful soup but it was good. I tend to go for spicy and lots of flavor so this was definitely a change. Ddukguk is supposed to be made with sliced rice cakes but since I don't have that, I used the ones from Ddukbokki. 

Soup goes really well with kimchi(everything goes well with kimchi), green onion salad, and...wait for it... SWEET PLANTAINS! 

Now, Chulbal! Recipe Time!

Ingredients:

6 cups of water

1 can of roast beef(rinse beef broth)

3 tsp fish sauce

3 cups rice cake

green onion

1 tsp sesame oil

1 tsp salt

2 egg yolks

3 egg whites and 1 egg yolk

Directions:

1. In high heat, add water with rinsed beef and wait for it to boil.

2. In separate bowls, mix the 2 egg yolks and the 3 egg whites with one yolk. Beat them(like when doing scrambled eggs)!

3. In a separate pan, cook the egg yolk mixture. Turn the stove on high heat. With a towel paper, spread the canola oil. Turn off stove and add the egg yolk mixture. Move it 'til it forms a thin layer on eggs. (Cooks pretty fast). Cut into strips as a finishing touch for the soup.

4. When beef is boiled, add rice cakes, sesame oil, fish sauce, salt, and green onions. Cook for 3 mins and then add egg whites and yolk mixture.  Turn off stove and serve hot. As a finishing touch, add the egg yolk strips for visual impact.

Jalmukesinminda!

Serve with kimchi, salad, sweet plantains or any other banchan you like!