Makes 8 to 10 servings Stock: 1 gallon water 2 ½ pounds flank steak 1 white onion, halved 3 green onions, cut in 3-inch pieces 2 tablespoons...
Makes 8 to 10 servings
1 gallon water
2 ½ pounds flank steak
- One killed, four injured in Snohomish Big Four Ice Caves collapse Monday
- Starbucks prices here to rise 3.5 times as much as nationwide
- Seahawks mailbag: Russell Okung's future, Cliff Avril's role
- Mount St. Helens, still steaming, holds the world’s newest glacier
- Whitest big county in the U.S.? It’s us
Most Read Stories
1 white onion, halved
3 green onions, cut in 3-inch pieces
2 tablespoons toasted ground sesame seed*
½ teaspoon black pepper
7 tablespoons Korean soup soy sauce, divided*
2 teaspoons minced garlic
1/3 cup sliced green onion
2 pounds sliced rice cake*
Garnish per bowl:
¼ to 1/3 cup shredded beef mixture
Julienned cooked egg white (See recipe)
Julienned cooked egg yolk (See recipe)
Sliced green onions
Julienned toasted nori (seaweed)*, optional
1. To make the stock: In a large soup pot, combine water, beef and both kinds of onion. Bring to a simmer, carefully skim off any foamy material that comes to the top, then let simmer for 3 hours, adjusting the heat as necessary to maintain a simmer, until the meat is tender and the liquid has reduced to about 3 quarts. (It’s very important to not let the stock boil at any time.)
2. When done, remove the meat and let it cool. Strain the stock, pressing on the vegetables to get all the good flavors. Discard vegetables. Measure stock and, if more than 3 quarts, return to the heat to reduce. If less than 3 quarts, you can supplement with purchased beef broth.
3. When the meat is cool enough to handle, cut it across the grain into 3-inch chunks, then hand-shred into a large bowl. Add 2 tablespoons ground sesame seed, black pepper, 5 tablespoons soup soy sauce, garlic and 1/3 cup sliced green onion. Mix well and set aside to marinate at room temperature for about 20 minutes.
4. Meanwhile, rinse the rice cake slices in cold water and drain well.
5. Return the stock to a boil and season to taste with salt. Stir in the rice cake slices and the remaining 2 tablespoons soup soy sauce. Boil gently until the rice cake slices start to float, about 8 to 10 minutes.
6. Ladle the soup into bowls, dividing the rice cake slices evenly. In each serving, place a nice handful of the shredded beef mixture and big pinches of egg white, egg yolk and green onion. Sprinkle with nori if desired.
* Available from Korean grocers and supermarkets with well-stocked Asian food sections.
Note: A more common name for this soup is Dduk Gook.