Dduk Guk
By @cutemeat
Lunar New Year awaits us just around the corner. As Potluck celebrates our first calendar year as a Korean cooking staple, we also wanted to pay homage to a Korean dish kindred to the Lunar New Year. Dduk guk, a simple rice cake and brisket soup, represents the greeting of “good luck” in the new year. A traditional meal for the Lunar New Year holiday due to its token-shaped noodles, we spiced our rendition up with a little ssamjang for an extra kick and depth of flavor. A simple, approachable meal great for weeknights, or dinner parties, just make sure you schedule enough time to cook your brisket until it’s tender (about two hours) and enjoy it with those you wish to bestow good luck to.
Serves 4-6 people
Ingredients
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1 tablespoon neutral oil
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4 garlic cloves
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2 tablespoons Potluck Ssamjang
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1lb brisket, cut into one-inch cubes
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6 cups vegetable broth, chicken broth, or water
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3 cups dduk noodles, coin-shaped varietal
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1 tablespoon soy sauce
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2 teaspoons fish sauce
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2 teaspoons sesame oil
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4 eggs, cooked into thin egg sheets
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4 scallions, thinly slices
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2 sheets of seaweed, cut into strips
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¼ cup chili threads
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2 teaspoons toasted sesame seeds
Directions
1. In a large pot, sautee garlic over medium heat and cook for four minutes before braising the beef so that each side of the meat cubes shows a slight sear (about five minutes), season the meat with ssamjang and stir with a wooden spoon so that all of the brisket is equally coated in sauce.
2. Cover the brisket with stock (or water) and simmer over medium heat for two to two and half hours or until the pieces of brisket easily relent under the pressure of a fork’s back. While the meat tenderizes, continue to check on the pot and replace evaporated both when needed.
3. Once cooked, remove your pot from heat and stir the soy sauce, fish sauce, and sesame oil into the soup. Plate with the remaining ingredients and serve.
