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Cannabis-Infused Rice Cake Soup

Eunice Kim, is the Founder of HiVi, a stigma-free, inclusive space devoted to a life well lived that amplifies womxn, BIPOC, and LGBTQIA+ folks. For Lunar New Year, Eunice shares her family’s recipe for dduk guk (떡국) also known as rice cake soup.

Learn how to make Eunice’s delicious family dduk guk recipe below!

chef eunice kim

Korean rice cake soup is a humble but soul-nourishing dish that I look forward to eating every Lunar New Year morning for Lunar New Year. I don’t think I’ve ever skipped a year. 

The savory beef broth, which is lovingly slow-cooked, is a nice hearty base for soft and slightly chewy rice cakes. The colorful garnishes that top the dish signify abundance, new beginnings, and love. It’s warm and nurturing, and a beautiful way to start the new year.  

There are so many recipes for this dish, such as anchovies or veggies for the broth. This recipe is inspired by my mom’s and she loves using beef because it feels special and hearty for the new year.” – Eunice Kim

떡국 – Dduk Guk – Rice Cake Soup Recipe

dduk guk rice cake soup

Beef Broth Ingredients

  • 12 cups water 
  • ½ pound beef brisket 
  • 1 medium onion peeled and halved 
  • 8 cloves of garlic peeled  
  • 3 scallions white and pale green parts (dark green parts reserved for garnish below) 
  • 2-3 tablespoons Korean soup soy sauce or to taste 
  • Salt and pepper to taste

떡 – Dduk – Rice Cake Ingredients

  • 4 cups sliced 떡 – dduk – rice cakes (or 1 cup per person), soaked in a bowl of cold water for 20 minutes

Garnish Ingredients

  • Cooked beef brisket removed from the broth and thinly shredded 
  • 1 clove garlic finely minced 
  • 1 teaspoon sesame oil or cannabis-infused sesame oil (Try Monica Lo’s!) 
  • 2 eggs  
  • Thinly sliced scallions  
  • Crumbled or thinly sliced 김  – gim – dried and roasted seaweed 
  • Salt and pepper to taste

Cannabis-Infused Rice Cake Soup Directions

cannabis infused rice cake soup

Directions

  1. Place the cold water, beef, onion, scallion ends, and garlic in a large pot, cover and bring to a boil. Skim off the foam that forms at the top with a ladle and discard.  
  2. Reduce the heat to a simmer. Simmer, covered, until the meat is tender enough to shred easily, about 1 ½ – 2 hours. 
  3. While you wait, work on your garnishes. To make the egg garnish, separate the yolks from the whites. Whisk the yolks. Heat a lightly oiled small nonstick pan over medium-low heat. Pour the yolks into a thin layer, by spreading it with a spoon. Cook each side, but do not brown the egg. Slice your omelets into thin strips. Lightly beat the whites and set aside. 
  4. Remove the cooked meat from the broth and cool slightly. Shred the beef into thin strips and combine well with the minced garlic, sesame oil, or cannabis-infused sesame oil, salt, and pepper to taste. Slice the scallion on the bias into thin strips. Have your sliced or crumbled 김 (Gim) on hand.  Set everything aside.
  5. Back to the broth, Remove the vegetables from the broth and discard. Return the broth to a boil. Stir in soup, soy sauce, salt, and pepper to taste.  
  6. Drain the soaked rice cake slices and boil in the broth until soft, but not mushy, usually about 2-4 minutes, or until they rise to the top.  
  7. Slowly stream in the egg white to form ribbons in the soup. Turn off the heat once the egg is cooked.  
  8. Ladle the hot soup into individual bowls and garnish with some of the seasoned shredded beef, egg yolk strips, sliced scallions, and 김 – gim – roasted seaweed strips.

Chef’s Note:

You can make variations of this soup just by adding dumplings, and then it will become 떡만두국 – Dduk Mandu Guk – Rice Cake Dumpling Soup. 

Serve with kimchi and other traditional Korean 반찬  -ban chan – small side dishes