Rice Cake & Dumpling Soup

H A P P Y  N E W  Y E A R !

New Year’s Day for me (and probably a vast majority of Koreans) aways consists of family gathering together to feast and partake in traditional korean games and festivities as well as a day dedicated to paying respect to elders and ancestors. Of the many dishes prepared, the star of the show is always a large, warm and hearty bowl of dduk gook.

“Dduk Gook” is a rice cake soup that is the traditional dish eaten on New Year’s Day. It’s not only a delicious and comforting dish, but it is one that is deeply rooted in Korean culture. Traditionally, this dish is eaten on New Year's day as a way to celebrate another year of life while each ingredient holds a symbolic meaning. 

The soup is made from a savory beef broth that is meant to symbolize a clean and fresh way to start the new year. The “Dduk” are oval-shaped rice cakes that look like coins and are meant to symbolize an abundance of wealth and prosperity. The addition of  dumplings is a variation of the traditional rice cake soup, but over time has become a way for family to gather and women in the family would often hand make the dumplings together.

Eating rice cake soup is a wonderful way to enjoy a delicious meal with loved ones and to wish everyone a happy, healthy and prosperous new year, but it can also be enjoyed year round!

Ingredients:

Beef Broth:

• 10 cups cold water
• ½ pound beef brisket
• 1 medium onion, peeled and halved
• 6 whole cloves of garlic
• 3 scallions (chopped)
• 2 tablespoons of Gook Gan Jang (Korean Soup Soy Sauce)
• Salt and pepper to taste

Garnish:

• Shredded beef brisket
• 2 cloves minced garlic
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 4 eggs (egg whites separated form yolk)
• 2 scallions thinly sliced 
• Roasted seaweed (laver)
• 12 pork and chive dumplings (store bought) 

• 4 cups rice cakes (pre-soak in cold water for 15 minutes

 Instructions:

1. In a large pot, place the beef brisket in cold water and bring to a boil. Remove excess scum until the broth is clear. Add the onion and garlic. Cover and bring to a gentle boil. Reduce the heat to a simmer until the meat is tender for about 1-1 1/2 hours.
2. Remove the brisket and set aside to cool.
3. For the garnish, separate the egg whites form the yolk. Whisk egg yolks. 
4. In a non stick pan, add sesame oil over medium heat and pour egg into a thin layer and cook each side making sure to not brown the eggs. Set aside to cool and do the same with egg whites.
5. Once cooled, julienne egg white and yolk omelette and set aside for later.
6. Take the cooled brisket and shred the beef into thin strips. Combine and mix with the minced garlic, sesame oil, salt, and pepper to taste.
7. Slice the scallion into this strips
8. Slice roasted seaweed into thin strips
9. Set everything aside.
10. Remove onion and garlic from the broth and discard. Return the broth to a boil and add in soup soy sauce, salt, and pepper to taste.
11. Add frozen dumplings and cook for 1 minute  
12. Drain the soaked rice cake and add to the boiling broth until soft (2 minutes)
13. Ladle the soup into bowls and garnish with the seasoned shredded beef, egg yolk strips, sliced scallions, and seaweed strips and serve immediately.