Korean Rice Cake Soup (Duk Guk)

Total Time
15 mins
5 mins

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.

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  • 2 12 quarts broth (beef or anchovy)
  • 1 tablespoon dashida (beef or anchovy)
  • 1 (1 7/8 lb) packagekorean 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)


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

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!

5 5

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!