Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Korean Rice Cake Soup (Duk Guk) Recipe
    Lost? Site Map

    Korean Rice Cake Soup (Duk Guk)

    Korean Rice Cake Soup (Duk Guk). Photo by RedJim

    1/2 Photos of Korean Rice Cake Soup (Duk Guk)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Upsidedown Again's Note:

    This is a delicious soup that Koreans serve at the New Year. You won't find these ingredients in your local groccery store, but an oriental market should have them. This soup is pretty easy, but looks beautiful when served.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 1/2 quarts broth (beef or anchovy)
    • 1 tablespoon dashida (beef or anchovy)
    • 1 (1 7/8 lb) package korean rice cakes
    • 1 bunch green onion, cut into 2-inch-long pieces

    Toppings

    • 2 sheets nori fresh seaweed, crumbled
    • 4 eggs
    • 3 ounces beef
    • 12 korean dumplings (mandu)

    Directions:

    1. 1
      Bring broth to a boil.
    2. 2
      Add dashida and rice cakes.
    3. 3
      Boil until rice cakes are tender, about five minutes.
    4. 4
      Add green onion and cook for one minute. Remove from heat.
    5. 5
      Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
    6. 6
      Cut beef into two-inch-long strips and brown.
    7. 7
      Boil dumplings until tender.
    8. 8
      For each bowl of soup: spoon soup into bowl and add desired toppings.

    Browse Our Top Clear Soup Recipes

    Ratings & Reviews:

    • on February 14, 2012

      Second time I've made this recipe, this time using clear chicken broth as the base. Like the chicken broth A LOT! This is a great and bracing soup that needs no added flavoring.

      So happy we have a Korean grocery close. Discovering this cuisine is a great find for my family.

      Thank you for publishing the recipe, Upsidedown!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2007

      55

      This was the easiest recipe I could find, and it tastes just like my mom's! I added some carrots, onions and fish cakes and it was perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Korean Rice Cake Soup (Duk Guk)

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 679.2
     
    Calories from Fat 157
    23%
    Total Fat 17.5 g
    26%
    Saturated Fat 6.2 g
    31%
    Cholesterol 138.6 mg
    46%
    Sodium 1507.2 mg
    62%
    Total Carbohydrate 111.6 g
    37%
    Dietary Fiber 6.1 g
    24%
    Sugars 2.7 g
    11%
    Protein 17.5 g
    35%

    The following items or measurements are not included:

    dashida

    fresh seaweed

    dumplings

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites