Serves 4
For broth
6 cups water
1/4 pound Korean radish or daikon, sliced
1 small onion, chopped
1 large carrot, chopped
6-inch strip kombu
6 cups water
1/4 pound Korean radish or daikon, sliced
1 small onion, chopped
1 large carrot, chopped
6-inch strip kombu
For soup
1 pound dduk (oval rice cakes), soaked in water overnight or at least 2 hours
3 scallions, coarsely chopped
1 egg, beaten
2 sheets roasted seaweed
Black pepper
1 pound dduk (oval rice cakes), soaked in water overnight or at least 2 hours
3 scallions, coarsely chopped
1 egg, beaten
2 sheets roasted seaweed
Black pepper
To make broth
Combine broth ingredients in a large pot. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes. Strain.
Combine broth ingredients in a large pot. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes. Strain.
To make soup
Bring broth to a simmer. Add dduk and simmer for 20 minutes.
Bring broth to a simmer. Add dduk and simmer for 20 minutes.
In a small bowl, combine scallions and egg. Add to the pot and stir until distributed.
Tear and crumble seaweed into the pot and stir until combined.
Serve hot. Garnish with black pepper to taste.
