8cupsrich broth or stockany kind: anchovy, chicken, beef, or vegetable
10clovesgarlicfinely minced
2tablespoonsKorean soup soy sauce
4eggsyolks and white separated
1tablespoonavocado oilfor cooking egg yolks
2-3scallionssliced on the bias
toasted noriseaweed, or nori, julienned/crumbled for garnish
optional garnish: sesame oil, red pepper, toasted sesame seeds
Instructions
Soak tteok in cold water for at least 20 minutes, or until soft.
While rice cakes soak, heat broth in large soup pot. Add garlic, soy sauce, and salt/pepper to taste, and let simmer for about 10 minutes to flavor the broth.
Add dduk. Allow to simmer until dduk is soft, about 10 minutes.
Lightly beat egg whites, then stir slowly into simmering soup to create wisps.
Cook Egg Omelet Garnish
Lightly beat egg yolks until no streaks are visible. Heat a tablespoon of avocado oil in a 10-inch non-stick pan over medium heat. Pour eggs into pan and let cook without browning about 3 minutes—you may have to turn heat down to medium-low. Turn omelet over in one piece, finish cooking, about 30 seconds.
Remove egg omelet to cutting board and slice into thin strips. Set aside.
Serve Dduk Gook Soup
To serve, ladle broth into bowls and distribute rice cakes equally among bowls. Drizzle each bowl with about 1 teaspoon sesame oil. Garnish with egg garnish, sliced green onions, toasted nori and optional red pepper and toasted sesame seeds if using.
**Note: Once it is cooked, dduk does not keep well. Add only enough dduk to the soup that you know you will eat immediately. You can always add more later.