Wednesday, January 19, 2011

Duk-kook (Korean Rice Cake soup) or Just Plain Old Beef Stew

Duk-kook is the traditional Korean soup eaten by Koreans on the Lunar New Year. I grew up on it, and still love it. It's packed with lean protein, veggies, and a some rice cakes, which can be found at any Asian market. You can enjoy the stew itself with plain old rice and it's delicious, but I like it with rice cakes because the texture is great.

5 QT crock pot
3 lbs boneless chuck roast
water up to 1 inch above meat
about 12 cloves of garlic (my blood is probably 50% garlic...)
2 bunches green onions
1 egg
Korean radish or any fat radish
Korean rice cakes (duk)
Korean red pepper
drop of Gluten Free Reduced Sodium soy sauce
drop of sesame oil

Cook the meat on low in the crockpot overnight, with the water up to 1 inch above it, along with the garlic cloves. Remove meat the next morning, as well as the soup, put in separate containers and refrigerate for a few hours, until the fat in the soup rises to the surface, then use a slotted spoon to scrape the fat off of the surface of the soup and add the meat and soup back to the pot, after tearing the meat into pieces with your fingers. Slice radish and any other veggies into soup, and cook on low for 3 hrs. For the last few minutes add in rice cakes and cook on high, then add in 1 egg, pinch of salt, pepper, red pepper, and green onions and 1 drop of GF soy sauce and 1 drop of sesame oil, if desired. It's ready to eat once the duk rises to the surface and is soft and chewy and the egg is cooked.

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