11.156 Ddeok Guk with Chadolbagi and Chicory


9 (Tue) June 2020

Ddeok Guk with Chadolbagi and Chicory


by me

at the cabin

-Changchon, Seowon, Hoengseong, Gangwon, Republic of Korea-

with the Family

Quarantine Day 9 of 14.

After living and working 6.5 years in the Philippines, we’re back in Korea, for good (for now).  We arrived on 1 June 2020.  As required by Korean regulations in response to Covid-19, we will spend 14 days under quarantine.  Fortunately, we have a family cabin, so it’ll be more like a long holiday, a well-deserved vacation.  Even if we didn’t have to quarantine, our new apartment will be empty until our stuff arrives from Manila, sometime towards the end of the month, so this is the most comfortable place for us to be (for now).

In Korea, beef brisket is typically sold frozen and shaved into pieces, which are usually grilled.

To my standard recipe (see 1.323 Ddeok Mandu Guk (with recipe)), I added chadolbagi and chicory.  The beef contributed an extra depth of richness while the greens contributed complexity.  Perhaps the best ddeok guk that I have ever made.


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