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Food & Health

Recipes from Korean American Chef Debbie Lee

Chef Debbie Lee was kind enough to share her recipes for Korean rice cake soup (Duk Guk), which is perfect for a cold winter day or rainy spring afternoon, and a hearty beef bone marrow stock that’s great for stews. Enjoy!


Duk Guk – Korean Rice Cake Soup (serves 6)

1 gallon beef bone marrow stock (see recipe below)
1 package rice cakes (ovalettes)
1 pound beef brisket, cleaned
2 large yellow onions, sliced thin
2 tablespoons garlic, freshly minced
1 leek, top only, sliced
3 tablespoons soy sauce
2 eggs, beaten
4 sheets of roasted seaweed, crumbled
3 tablespoons sesame oil
Sea salt and black pepper to taste


  1. Heat a large stockpot on medium-high heat for a few minutes. Add sesame oil to coat. Add onions and leeks. Allow vegetables to sweat for a few minutes. Then add garlic. Continue to sweat for another 2 minutes.
  2. Brown beef brisket in same pot. Season with salt and pepper to taste. Allow to brown on each side for 3-4 minutes or until a nice golden sear occurs.
  3. Add beef broth and bring to a boil. Reduce to a low simmer. Cover and let cook for about an hour and a half. Brisket should be tender but not pulling apart. You may need to occasionally skim the top for any residue. Once brisket is cooked, remove from heat and let cool for 10-15 minutes. Slice thinly against the grain. Set aside.
  4. Increase heat of stockpot to medium. Add rice cakes and let cook for 2 minutes. Then drop beaten egg mixture. Let cook for another 2-3 minutes, stirring to scramble the egg.
  5. Place in soup bowls. Garnish with beef, scallions and seaweed. Serve immediately.

Prep Time: 15 Minutes                        Cook Time: 2 1/2 hours

Bone Marrow Stock:

5 pounds beef marrow bones
1 large Korean daikon, peeled and sliced in quarters lengthwise
3 large yellow onions (skin on), cut in half
½ cup garlic cloves
2 leeks, cut in half
3 carrots, peeled and cut in half
Sea salt and black pepper to taste
Sesame oil to coat vegetables
2 gallons water
6-8 dried shitake mushrooms


  1. On a large sheet tray, arrange vegetables so they are evenly distributed. Drizzle with sesame oil and coat well. Sprinkle with sea salt and black pepper to taste. On a separate sheet tray place the beef marrow bones evenly and sprinkle with sea salt and black pepper to taste. Place both trays in a preheated oven at 325 degrees. Roast vegetables for about 40 minutes and beef bones for an hour.
  2. Remove from tray and transfer roasted vegetables and beef bones to a large stock pot. Add water and bring to a rolling boil. Reduce heat and cover. Let simmer for about an hour. Add shitake mushrooms and let simmer for another 30 minutes. Remove from heat.
  3. Let cool down and season with sea salt and black pepper to taste. Strain into an airtight container.
  4. Can be stored in refrigeration for up to a week or in freezer for up to a month. Makes 3 quarts.

Prep Time: 15 Minutes                        Cook Time: 2 1/2 hours

Bone Marrow Stock recipe from Seoultown Kitchen by Debbie Lee (Kyle Books; 2011).

Header credit: The Rose Group

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