Korean Rice Cake Soup With Mun Doo
The Korean version of the Japanese Ozoni Soup, called Dduk Guk. Dduk signifies good luck and longevity as well. Their version is also made with the main ingredient being rice cake, however it is cooked “in” the soup.
The Korean rice cake comes in various different shapes, rectangles, oval circles, cylindrical and rounds as well. I’ve added a favorite mun doo into the soup as well, making this a very soothing and hearty meal.
1 lb. Korean oval rice cake slices (Dduk), soaked 30 minutes, drained ¾ lb. stew meat, ¾-1 inch cubes salt, white pepper as needed 3 tsp. vegetable oil 8 c. beef broth 1 c. water 3 cloves garlic, minced 4 stalks green onion, white parts only, 2-inch lengths 2-3 TB Aloha shoyu Salt, white pepper, as needed 3 large eggs, separated, beaten sesame oil, as needed Garnish: 4 stalks chopped green onions, green parts only Meat & Chive Mun Doo: ½ lb. head cabbage, coarsely chopped Water as needed ¼ lb. chives, finely chopped ½ lb ground chicken, turkey, beef, or pork 1 clove garlic, minced 1/2 inch ginger, peeled, grated ½ tsp. salt 2 tsp. Aloha shoyu ½ tsp. sesame seed oil ½ (12 oz) pkg. mun doo wrappers Water as needed, to seal mun doo
Mun Doo: Place cabbage into a blender. Add water to cover cabbage. Process until finely shredded. Transfer into a colander and squeeze cabbage to remove all liquid. In a mixing bowl; combine cabbage, chives, meat, garlic, ginger, salt, soy sauce, and sesame oil; mix well. Put 1 heaping TB of filling in center of wrapper. Fold wrapper in half and decoratively seal edges with water. In a saucepot over medium high heat; bring water to a boil, add mun doo. Do not overcrowd saucepot. Cook 4-5 minutes; until floats to the surface. Set aside in a single layer. Hold for service.
Lightly season stew meat with salt and pepper. In a saucepot over medium high heat; brown stew meat in oil. Add stock and water. Bring to a rapid boil. Reduce heat and simmer uncovered for 35-45 minutes until meat is tender. (This is a good time to make the mun doo). Add rice cake, garlic, white parts of green onion and soy sauce. Reduce heat; simmer 10-15 minutes until rice cake is soft. Add salt and pepper as needed. Slowly stir in beaten egg yolks and egg whites separately and boiled mun doo into simmering soup. Stirring until eggs are cooked through.
For service: ladle into serving bowls, drizzle with sesame oil, and garnish with green onion. Serves 6-8.