3 Reviews

This was the first time I've had any Korean food or Korean-esk, and it was amazing! I did sub some thing for what I had around but I think it turned out great. I used 7 cups vegetable broth and 3 cups water rather than the beef broth. I used hard boiled eggs instead too, because I didn't have any others. Also the Asian market was closed when I was making this so I just used gyoza for the dumplings. I'm not sure how close they are. It was really good, I will definitely make this again, probably go out and get the real ingredients to taste it in its full glory. Highly recommend!

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Anonymous April 18, 2015

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!

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RedJim February 14, 2012

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!

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ravensmith June 25, 2007
Korean Rice Cake Soup (Duk Guk)