Korean Rice Cake Soup (Duk Guk)
"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."
photo by RedJim
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2365.0 ml broth (beef or anchovy)
- 14.79 ml dashida (beef or anchovy)
- 798.32 g package korean rice cakes
- 1 bunch green onion, cut into 2-inch-long pieces
-
Toppings
- 2 sheet nori fresh seaweed, crumbled
- 4 eggs
- 85.04 g beef
- 12 korean dumplings (mandu)
directions
- Bring broth to a boil.
- Add dashida and rice cakes.
- Boil until rice cakes are tender, about five minutes.
- Add green onion and cook for one minute. Remove from heat.
- Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
- Cut beef into two-inch-long strips and brown.
- Boil dumplings until tender.
- For each bowl of soup: spoon soup into bowl and add desired toppings.
Questions & Replies
Got a question?
Share it with the community!
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! -
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.<br/><br/>So happy we have a Korean grocery close. Discovering this cuisine is a great find for my family.<br/><br/>Thank you for publishing the recipe, Upsidedown! -
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!
RECIPE SUBMITTED BY
Upsidedown Again
United States
I've loved cooking all my life and had at least a bit of talent for it. As a child, the family diet consisted of items that came out of boxes and cans. Within that context, I excelled as far as I could. Later I moved to Korea and, separated from boxed mac and cheese and canned soup, I had to really learn. The experience delighted me. Who knew food could taste so good?
Back within the borders of the U.S., I tend to create dishes that use time-saving packaged foods while adding fresh ingredients to capture the best of both worlds. My kids are my critics and I rely on them to provide feedback on the quality of my food. My favorite feedback is when they say nothing at all except, mmmmmm as they consume their meal.
I first joined this site years ago when it was Recipezaar. Honestly, I still love that name, But regardless of what it's called, I love the site and love the cooking community it provides.
