The secret to this delicious soup is in the boiling process. This soup is boiled three times. However, while I am admitting that I do not make my own dduk for Dduk Guk, I should also admit that I do not always boil my soup 3 times. Boiling the soup three times is really the only way to get the full marrow from the bones. In fact, before boiling each time, I should pour off the previous water to save for other soups and add new water to make a more pure marrow soup each time.....but, after 3 times, that is just too much soup for my family!
2-3 lbs. beef bones
1-2 lbs. stew beef
5 cloves garlic
1 bay leaf
1 onion, halved
6x6 inch piece of cheese cloth
4 inch string
Dduk or Simple Rice Cakes
- Rub the stew meat with salt and allow to rest until you are ready to cook.
- Put the garlic, bay leaf and onion in a piece of cheesecloth and tie with cotton string.
- Heat 2 T rice oil in the bottom of a large stock pot.
- Cook the meat and bones until brown.
- Add a cup of water to the pot and scrape the brownings from the bottom of the pan.
- Fill the stock pot with water, add the spice bouquet, and cover.
- Bring the water to a boil and allow to simmer on the stove for 4-6 hours, adding water when necessary to prevent the pot from boiling dry.
- Allow the soup to cool. Remove the cooled fat and scum from the top of the soup.
- Bring the soup back up to a boil and allow to boil for another 4-6 hours, until all of the goodness has come from the bones.
- Cool soup, remove fat and spice bouquet, strain soup and return to a boil.
- While the soup is coming back up to a boil, sort and chop the tasty pieces of stew meat that are in the strainer.
- Add the chopped stew meat to the soup.
- Taste the soup and add salt to taste.
- Once the soup reaches a gently rolling boil, place enough dduk in the soup for each guest to have around 10 pieces.
- Allow the dduk to cook until it is soft then serve the soup and dduk immediately.
- Do not allow dduk to sit in the broth; the dduk will swell then fall apart, becoming inedible.