Every year of my life, I've woken up on New Year's Day and eaten a big bowl of dduk guk. The past few years, my sister and I have been making kimchi mandu a few days before the holiday so that we could enjoy a heartier bowl of soup.
I've been a bit lazy about documenting the process of making dduk guk. In fact, my previous dduk guk post is just a singular photo and some vague instructions. So, when 2016 rolled around, I took the time to make a decent photo diary.
1 lb. beef shanks
8 to 10 cups water
6 cloves garlic, smashed
3 cloves garlic, minced
1 teaspoon sesame oil
salt to taste
handful glass noodles
4 cups sliced rice cake
2 eggs, separated
1 scallion, chopped
1 sheet laver, cut into strips
When you're ready to make your dduk mandu guk, shred the beef into the cooled stock (and discard the bones).
I store my rice cakes in the freezer. To defrost quickly, I soak them in water until they're no longer frozen. To defrost a bit more slowly (and if I remember), I leave them in the fridge overnight.
I also store my dumplings in the freezer. On this particular day, I made the dumplings that actual morning so I had a fresh batch. However, if I were to use frozen dumplings, I would let them defrost for about an hour at room temperature until they're no longer rock-frozen-hard. The trick is to let them defrost in a single layer, as the skins can become gummy and you'll end up with some siamese dumplings, if you're not careful.
kkakdugi, which is definitely the perfect kimchi accompaniment to this dish.
This soup is super comforting and perfect in the wintertime. The rice cakes are soft, the broth has deep flavor, the dumplings are awesome, and I like getting a little garnish in every bite. It's definitely a favorite in our house; I mean, I wouldn't make it otherwise.