Even though most of the country has already celebrated the dawn of a new year, those of us who celebrate Lunar New Year, still have one more holiday to partake in before Valentine’s Day. 

A celebration of the years’ first new moon, dduk-guk – a rice cake noodle soup is widely enjoyed in Korea as a “good luck” soup for the incoming year. We replaced the brisket with manila clams, so we could also abide by our New Year’s resolution, which also cuts the cook time for this simple, celebratory soup in half. 

Serves 4-6 people 

• Ingredients: 
• 1 tablespoon neutral oil
• 4 garlic cloves
• 1 cup soju, sake, or dry white wine
• 2 tablespoons doenjang or miso paste
• 2lbs manila clams
• 4 cups vegetable broth, chicken broth, or water 
• 3 cups dduk noodles, coin-shaped varietal 
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil 
• 4 eggs, cooked into thin egg sheets
• 4 scallions, thinly slices 
• 2 sheets of seaweed, cut into strips
• ¼ cup chili threads 
• 2 teaspoons toasted sesame seeds 

In a large pot, sautee garlic over medium heat and cook for four minutes before pouring soju into the pot, stirring in the doenjang and adding your clams. Cover the pot for five to seven minutes to allow the clams to cook and open; after most of the clams have blossomed jostle them all by stirring with a wooden spoon and discard any shut clams. 

Cover the clams with stock and bring to a gentle boil; once boiling add the dduk noodles and cook until soft (about two minutes). Remove from heat and stir the soy sauce, fish sauce, and sesame oil into the soup. Plate with the remaining ingredients and serve