I'm doing a quick new year's lunch for my dad's friends...He asked me to make dduk guk (rice cake soup)...I've made my share of dduk guk, and I absolutely cannot stand overcooked rice cakes. I've noticed this happens rather quickly and since the church group is basically taking a quick break from some volunteer work, i need to have it ready when they get there. Also, I worry that even if they give me a time, they will be late and my rice cakes will turn to goo...
So I'm wondering...If I soak the rice cakes in cold water and just add them to the boiling broth right before serving, will they cook more quickly than the raw ones? Or will soaking them first cause them to be too soft?
I also plan on having the beef pre-cooked and shredded as well as the egg strands, green onions and laver ready to go.
Please help...I know, i could probably just test this theory out, but if anyone has any other ideas to ensure advanced-cooked yumminess, i'd very much appreciate it!