Dduk Mandoo Guk | Korean Rice Cake and Dumpling Soup Recipe
All the sticky chewy glory of tteok, Korean rice cakes, and mandu, Korean dumplings, swimming in a bowl of nutrient-rich bone broth
Servings: 4 servings
Ingredients
- 1 16 ounce package tteok oval slices
- 8 cups rich broth or stock any kind: anchovy, chicken, beef, or vegetable
- 10 cloves garlic finely minced
- 2 tablespoons Korean soup soy sauce
- 20-28 mandoo, Korean dumplings about 5-7 dumplings per serving depending on size
- 4 eggs yolks and white separated
- 1 tablespoon avocado oil for cooking egg yolks
- 2-3 scallions sliced on the bias
- toasted nori julienned/crumbled for garnish, or furikake
- optional garnish: sesame oil, red pepper, toasted sesame seeds, spicy chili oil
Instructions
- Soak tteok in cold water for at least 20 minutes, or until soft.
- While rice cakes soak, heat broth in large soup pot. Add garlic, soy sauce, and salt/pepper to taste, and let simmer for about 10 minutes to flavor the broth.
- Add dduk and mandu. Allow to simmer until dduk is soft, about 10 minutes.
- Lightly beat egg whites, then stir slowly into simmering soup to create wisps.
Cook Egg Omelet Garnish
- Lightly beat egg yolks until no streaks are visible. Heat a tablespoon of avocado oil in a 10-inch non-stick pan over medium heat. Pour eggs into pan and let cook without browning about 3 minutes—you may have to turn heat down to medium-low. Turn omelet over in one piece, finish cooking, about 30 seconds.
- Remove egg omelet to cutting board and slice into thin strips. Set aside.
Serve Dduk Mandoo Gook Soup
- To serve, ladle broth into bowls and distribute rice cakes and dumplings equally among bowls. Drizzle each bowl with about 1 teaspoon sesame oil. Garnish with egg garnish, sliced green onions, toasted nori, toasted sesame seeds, and optional red pepper if using.
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Notes
**Note: Once it is cooked, dduk does not keep well. Add only enough dduk to the soup that you know you will eat immediately. You can always add more later.