Korean Rice Cake Soup (Duk Guk)
- Reviews 3
Ready In: 20 mins
Serves: 6
Ingredients
- 2 1⁄2 quarts broth (beef or anchovy)
- 1 tablespoon dashida (beef or anchovy)
- 1 (1 7/8lb) 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
- 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.
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