Rice Cake and Dumpling Soup

Name: Rice Cake and Dumpling Soup (Dduk Mandu Guk)
Cuisine: Korean
Ingredients: 1 tsp vegetable oil; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 2 large eggs, lightly beaten with a splash of water; 2 large eggs, lightly beaten with a splash of water; 24 Meaty Dumplings; 125 g (4½ oz) meat picked from the oxtails from Oxtail Soup, shredded (optional); 125 g (4½ oz) meat picked from the oxtails from Oxtail Soup, shredded (optional); 125 g (4½ oz) meat picked from the oxtails from Oxtail Soup, shredded (optional); 225 g (8 oz) sliced rice cakes (dduk), soaked in cold water for 15-30 minutes and then drained; 225 g (8 oz) sliced rice cakes (dduk), soaked in cold water for 15-30 minutes and then drained; Large handful of spring onions, thinly sliced on an angle; Large handful of julienned roasted seaweed (kim); Large handful of julienned roasted seaweed (kim); Roasted sesame seeds

Dduk Mandu Guk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

It is tradition in Korea to eat this soup for the Lunar New Year. I recommend using my Oxtail Soup as the base, but for a quick version, shop-bought chicken broth and frozen dumplings will do. You can also lose the dumplings and double the amount of rice cakes to make rice cake soup (dduk guk).

Ingredients

1 tsp vegetable oil
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten with

Asia
Korea
Soup
Lunar New Year

Method

IN A MEDIUM non-stick frying pan, heat the oil over a medium heat. Beat a pinch of salt into the eggs and add them to the pan, swirling to evenly coat the base. Cook for 2 minutes, without touching, until the egg is set but just barely browned on the base. Flip and continue to cook for a further 15-20 seconds until the base is set, again trying not to get too much colour on the egg. Slid