Cycle 4 – Item 24

29 (Tue) January 2013

Ddeok Guk

3.0

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

In making the beef bone stock that I mentioned in yesterday’s post, the intended purpose had been to use it for ddeok guk.  The thick meaty texture of the stock pairs perfectly with the rice cakes, which release starch when boiled to provide additional body, resulting in a lusciously thick soup – a classic comfort food.

Indeed, W has been feeling a bit under the weather recently, so this was my way of helping her to get back on her feet.

(See also GLOBAL FOOD GLOSSARY)