Dduk Gook
Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year.
Eaten especially during Korean New Year (Soll), Dduk Gook can also be made with dumplings.
Recipe information
Yield
Makes 5 to 6 servings
Ingredients
12
2
2
1
2 to 3
2 to 3
Need to make a substitution?
Preparation
Step 1
1. Soak rice cakes in cold water for approximately 1 hour.
Step 2
2. Scramble the yolk and whites of the eggs separately. Fry the yolk into a thick omelet. Fold or roll the omelet about an inch wide. Slice into thin strips. Repeat with egg whites. Set aside.
Step 3
3. Bring the beef stock to a boil. Add rice cakes. Boil until ovalettes have softened, approximately 10 minutes.
Step 4
Serve hot in large bowls garnished with egg whites, egg yolks, boolgogi, green onions, and seaweed. Add salt and pepper as needed.