Dduk Guk (Korean Rice Cake Soup)

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Mandu cook Danny Lee says that Koreans devour this soothing, easy-to-prepare crockery for breakfast, luncheon and/or meal connected New Year's Day -- and connected birthdays. It's known for its restorative qualities.

Lee soaks the brisket to leach retired immoderate of the meat's robust and trim the fattiness of the broth. Another absorbing technique: straining the eggs earlier cooking them makes for smooth, homogenous ribbons.

Serve with a vessel of steamed rice, if you like.

Soy condiment for crockery is particularly umami-rich. It is disposable astatine Asian supermarkets, arsenic are the kombu, roasted nori and caller oregon frozen atom cakes.

The broth and brisket tin beryllium refrigerated a time successful advance. Bring the nutrient to country somesthesia earlier using.

From cook Danny Lee of Mandu and Chiko successful Washington, D.C.

Ingredients

One 8-ounce portion beef brisket, abdominous trimmed off
8 cups water
One 4-inch quadrate kombu (dried seaweed; spot headnote)
Kosher salt
1 spoon rootlike oil
4 ounces crushed beef (80/20)
3/4 spoon minced garlic
Sempio marque soy condiment for crockery (gukganjang; spot headnote)
1/2 spoon freshly crushed achromatic pepper
3 cups sliced atom cakes, caller oregon frozen (from 1 package; spot headnote)
2 ample eggs
2 scallions, trimmed and minced
1 expanse nori, chopped into precise thin, abbreviated strips (roasted seaweed; spot headnote)