Today, I wanted to share one of my all time favourite recipes – a good ole comfort dish for those cold rainy days at home. I don’t cook very often but when I do Im on a roll and end up cooking for several consecutive days. Once in a while, I’ll blog about my favourite meals and share with y’all hence decided to start a DIY cooking series. I aint no chef Ramsay so don’t expect too many fancy smancy dishes. Most of the meals I prepare are quick and simple. Today’s dish will be Ddukguk – (떡국 Korean Rice Cake Soup).
To celebrate the new year, Koreans traditionally eat Ddukguk – a rice cake soup that is popularly made in the Korean household. If I was living with my parents right now, thats what I would have had for breakfast but alas I am an over thirty, married with a child and living in a far away land called Canada unable to seek my mom’s delicious home cooked meal.
SO despite the fact that new years has now passed and gone, I decided to cook some of that ddukguk for dinner. Its amazing how a craving can make one so productive. In addition to recreating my mom’s ddukguk, I decided to be a super housewife and whip up some fresh ooi-muchim (spicy pickled cucumber, a korean side dish) to complement the soupy broth.
Presenting Ess Kimchi’s version of ddukguk below (Please keep in mind that I’ve never really used measuring cups or spoons for the ingredients. They are all purely by guesstimation so you’ll need to do a lot of tasting here and there to cater to your taste buds. Practice makes perfect folks!).
DdukGuk (떡국 Korean Rice Cake Soup)
Duration: 20 min
1 lb Dduk (thinly sliced Rice Cake) – This can be found at any Korean grocery store. I got mine at H-mart.
7 Cups Water
1/2 lb Beef Cubes
3 Cloves of Minced Garlic
1 Tsb Sesame Oil
1 Tbl Soysauce
1 Tsb Dashida (Beef Stock) – Also known as the korean msg. Not that great for you but Oh so delicious in soups! You are only putting in a bit, so it wont kill you. Come to the dark side. Put that dashida in your soup!
1 Stem of chopped Green Onion
- Soak the Dduk in a bowl of cold water for 20 mins.
- While the Dduk is soaking, add 7 cups of water to pot and bring to a boil.
- Add minced garlic and beef cubes and let it boil for 5 mins turning heat to medium.
- Add sesame oil, soy sauce and dashida.
- Remove Dduk from cold water and add to the broth. Sprinkle pepper and boil for another 5 mins. Stir occasionally so that the Dduk (Rice Cake) doesn’t stick together.
- Heat frying pan with oil and crack egg into a bowl. Whisk away and pour onto the pan. Spread egg evenly like you are making a crepe. Once cooked, move egg from pan to cutting board and chop it into long thin pieces. This will be the ddukguk’s garnish.
- Grab a pack of seaweed, open it and cut into thin long pieces. This will also be the ddukguk’s garnish.
- Remove ddukguk from stove and transfer to bowl. Decorate with chopped green onion, egg and seaweed.
- Tada~ Dinner is served. Enjoy!
Ooi-Muchim (오이무침 Spicy Cucumber Side Dish)
Unfortunately, my cucumber side dish was an utter fail. It was so salty, it literally tasted like the dead sea. Perhaps I should have just stuck with the instructions instead of getting creative and doing my own thing by adding a cup of salt to the cucumbers. (I didn’t think 1 tsp was enough…. –.– I was clearly wrong.) What a waste of perfectly good cucumbers… sigh. I am beyond annoyed. Anyway, I got the recipe from a website called koreanbabsang.com that I incompetently followed below. Perhaps you’ll have better luck than me. You can find full details on the following link, http://www.koreanbapsang.com/2010/07/oi-muchim-korean-style-cucumber-salad.html.
Good luck with cooking!