Ingredients with Measurements:
- 1 whole duck (about 4-5 pounds)
- 2 cups of sliced rice cakes (tteok)
- 8 cups of water
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- Salt and pepper to taste
- 2 eggs, beaten
- 2 green onions, thinly sliced
- 1 tablespoon of sesame oil
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Clean the duck thoroughly and remove any excess fat. Cut the duck into 4-6 pieces.
2. In a large pot, add the duck pieces, water, onion, garlic, soy sauce, fish sauce, salt, and pepper. Bring to a boil over high heat.
3. Reduce the heat to low and simmer for 1-2 hours, or until the duck is tender and falls off the bone.
4. Remove the duck pieces from the pot and let them cool. Once cooled, shred the meat and set aside.
5. Strain the broth through a strainer and discard the solids.
6. Return the broth to the pot and bring to a boil over high heat. Add the sliced rice cakes and cook for 5-7 minutes, or until the rice cakes are tender.
7. Add the shredded duck meat to the pot and cook for an additional 2-3 minutes, or until the meat is heated through.
8. In a separate bowl, beat the eggs and pour them into the pot in a slow, steady stream while stirring the soup.
9. Add the sliced green onions and sesame oil to the pot and stir to combine.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Boil over high heat, then simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 20g
Protein: 28g
Substitutions for ingredients:
- Chicken or beef can be used instead of duck.
- Shrimp or tofu can be added for additional protein.
Variations:
- Add sliced mushrooms or other vegetables for added flavor and nutrition.
- Use different types of rice cakes, such as sweet potato or green tea flavored.
Tips and tricks:
- Use a sharp knife to cut the duck into pieces.
- Skim any excess fat from the broth while simmering.
- Use a slow, steady stream when pouring the beaten eggs into the soup to prevent clumping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a garnish of sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with kimchi and steamed rice.
Suggested side dishes:
Kimchi, steamed rice, and banchan (Korean side dishes).
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the rice cakes are too hard, soak them in cold water for 30 minutes before cooking.
Food safety advice:
- Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tteokguk is a traditional Korean soup made with sliced rice cakes and is typically eaten on New Year's Day to bring good luck and longevity.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean