Dduk Mandu Guk
Dduk Mandu Guk (떡만두국), or Korean Rice Cake and Dumpling Soup, is a traditional New Year's Day recipe that's also delicious winter comfort food. Thin rice cakes, plump dumplings, and poached egg whites float in a light and flavorful broth. It's then topped with seaweed and egg strips for the perfect finish.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 eggs
- ½ tbsp cooking oil
- 6 cups low-sodium chicken broth and/or water
- 2-3 cloves garlic (minced)
- 1½ tbsp fish sauce
- 1 lb flat rice cakes (tteok) (thawed (see notes))
- ½-¾ lb mandu (dumplings) (fresh or frozen)
- 1 tsp sesame oil
- 1-2 green onion (thinly sliced; for garnish)
- ½ sheet roasted seaweed sheets (sushi nori) (cut into thin strips; for garnish)
- Sesame seeds (for garnish)
- Kosher salt and pepper (to taste)
Instructions
- 1
Prepare the eggs. Separate egg yolks from egg whites and place into 2 separate bowls. Add ⅛ tsp salt to egg yolks. Whisk each separately.
- 2
Heat oil in a non-stick skillet over medium heat. Pour in egg yolks and tilt pan to form a thin layer. Cook for 2-3 minutes each side, then slide out onto cutting board. Roll and cut into thin strips. Set aside for garnish.
- 3
Start the soup. Pour your broth or water into a large pot. Cover and bring to a boil, then turn heat down to a rolling simmer. Stir in garlic, fish sauce, ¼ tsp salt, and ¼ tsp pepper.
- 4
Add the rice cakes and mandu dumplings to the broth. Cook for 2-4 minutes uncovered or until they start to float, stirring often to prevent them from sticking to the bottom.
- 5
Turn heat down to medium-low. While stirring the soup, slowly pour in egg whites to create ribbons. Then pour in sesame oil and season to taste with salt and/or fish sauce.
- 6
Serve immediately and top with green onion, egg yolk, seaweed strips, and sesame seeds.