Korean Rice Cake Soup (Duk Guk)

READY IN: 20mins
Recipe by Upsidedown Again

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.

Top Review by Anonymous

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!

Ingredients Nutrition

  • 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.

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