Rice Cake Soup Recipe | Epicurious
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...
Ingredients
- Water
- 12 cups beef stock (see note below)
- 2 (2-pound) packages of Korean rice cake ovalettes
- 2 eggs, yolks separated from whites
- 1/4 pound Boolgogi , cooked
- 2 to 3 green onions, thinly sliced on the diagonal
- 2 to 3 sheets of seaweed (gim), cut into small, thin strips
- Salt
- Black pepper
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