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Duk Gook Tradition

February 15, 2015

Korean soup photo by James via Flickr

By Casey D.

In Korea, people have “duk gook” (sometimes spelled tteokguk), a rice cake soup, on New Year’s Day. It is eaten for good luck.

Our close friend Jackie explains the Korean tradition of asking others how many bowls of duk gook they have had on New Year’s Day. They are to eat the number of bowls of their age. Every Korean is considered to have turned 1 year older on January 1st. Jackie and I made duk gook on New Year’s Day using this recipe for 12 people.

Rice cakes
1. Slice fresh rice cakes. (Buy them at a local Korean market and don’t let them sit or they will spoil.)
2. Put the rice cakes in hot water to cook; drain water when finished.

1. Chop up 2 cloves of garlic into tiny pieces.
2. Wash beef tenderloin in cold water.
3. Cut up tenderloin into thin slices.
4. Cook tenderloin with salt to taste, garlic and 2 tsp soy sauce over medium-high heat.
5. Add water to fill a pot about 2/3 full and put broth ingredients into it.
6. Once the water boils, it should look brownish. Remove fat from the top of the broth.

1. Cut 1 bunch of green onions into small and thin slices; put on a plate.
2. Separate 6 eggs. Stir whites and yolks in separate bowls.

1. Put oil in frying pay
2. Put egg whites in the pan on medium heat for about 5 minutes. Do not fold the egg whites. Do the same with the yolks, separately.
3. After they are cooked, slice the omelets into strips.

Final Steps
1. Put rice cakes into the broth on the stove.
2. Serve broth with rice cakes in bowls, drizzle with sesame oil and add green onion, strips of yellow and white omelets and kim (dried seaweed similar to nori).
3. Enjoy!

Photo: James via Flickr / Creative Commons


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