Duk Mandu Gook (Korean Rice Cake Soup) Recipe
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Chicken Stock or Broth (Stock is best! .. You may substitute with dashi or beef dashi, or vegetable broth, up to you.)
Korean Rice Cake
2 Eggs or more to your liking
Salt and Pepper (or White Pepper)
Mandu / Gyoza
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How to make Duk Mandu Gook (Korean Rice Cake Soup)
I LOVE DUK MANDU GOOK! A mix between wanton and egg drop soup with it's own tweak, it's deeelish! It's traditionally served at New Years for Koreans but you can make your own soup at home! It's easy and delicious.
Korean rice cake can be bought at your local Japanese or Korean grocer nearest you. Chicken stock can be made yourself for best results. ;)
You can buy or make your own mandu. It's up to you. It's pretty much a gyoza/jiaozi dumpling.
- First, make your rice cakes soft. You can soak them overnight OR you can put them in warm water and microwave them (or boil them a bit on the stovetop) to make them soft. How to soften them up is up to you.
- In a pot, boil your chicken stock and add in chopped green onions. Leave it to a boil and add S&P to your liking. Also add a dash of sesame oil in there.
- Crack the eggs and scramble them in the bowl, then slowly stir in the soup and let them make pretty threads in the soup with your fork or chopsticks. It should look like an egg drop soup.
- Add in the mandu and let it boil in the soup.
- Add in the rice cake and let it simmer. The rice cake should thicken up the soup a bit.
- Add zucchini and tofu.
- Lastly, add in the shredded or torn up nori pieces in the soup.