a few days late, but i made some dukgook for lunch today - this dish is supposed to be eaten on new year's day, but lunar new year hasn't happened yet so i get another chance! and actually one bowl of dukgook and one bowl of mandoogook is more accurate. i made broth first using dried anchovies & kombu - the duk gook was made with kimchi and i even snuck in some kimchi dumplings, and instead of sliced thin medallion-like rice cakes, i used these little bobble like ones i found at the store, which i think hold up better texture. with the same broth, i made mandoogook for m (who doesn't like rice cake that much), with the same kimchi dumplings - topped with shredded carrots, shredded thin egg crepe, and seaweed. it was a cold, frigid day so this was just perfect!