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Duk Mandu Guk (Korean Rice Cake & Dumpling Soup)

Duk Mandu Guk (Korean Rice Cake & Dumpling Soup)

Duk Mandu Guk, a warming Korean soup with rice cakes and dumplings. It has a little bit of everything - a lightly seasoned broth, chewy rice cakes and filling dumplings. It is particularly popular during New Year celebrations.

Ready in: 2 hours 50 minutes

Serves: 6

Complexity: very-easy

kcal: 632

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12 cups water
250 g beef brisket
1 onion, peeled & halved
8 cloves garlic, peeled & smashed
3 spring onions, white & light green parts
3 tbsp Guk-Ganjang (Korean soup soy sauce)
3 eggs, divided
1 clove garlic, minced
1 tsp sesame oil
500 g sliced rice cakes
500 g Korean dumplings (Mandu)
3 spring onions, green parts, thinly sliced
Gim or nori, thinly sliced or crumbled


BROTH: In a large pot, combine the water, brisket, onion, garlic and white parts of the spring onions. Bring the water to a boil, then reduce to a simmer. Cover and allow to simmer until the brisket is tender, 1½-2 hours. Skim off any white foam that forms on the surface with a spoon and discard.
SOUP: In a large bowl, add the rice cakes and soak in cold water for 20 minutes.
Remove the brisket from the soup and place in a bowl to cool slightly. Remove and discard the onions and garlic. Return the broth to a boil and season with soup soy sauce and SIDS SALT & PEPPER.
Seperate the yolks and whites into bowls. Place a flat skillet over medium low heat and lightly oil. Beat together the egg yolks and add to the pan, tilting to make a thin layer. Once it is just set but not yet browned, flip to cook the other side until just set. Transfer to a plate or cutting board and slice into thin strips.
Using forks, shred the brisket. Toss with the minced garlic, sesame oil and SIDS SALT & PEPPER to taste. Set aside.
Drain the rice cakes and add to the boiling broth along with the dumplings. Stir the bottom of the pot to keep them from sticking. Cook until the dumplings are heated through and the rice cakes are chewy but not completely softened, about 4 minutes. Remove from heat.
Divide the soup among serving bowls. Top with shredded beef, sliced eggs, seaweed and spring onions. Serve immediately.