Dduk Mandu Gook (Ricecake and dumpling soup) Recipe
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- Dashida stock (found in Korean grocers) is best it is a beef stock with chili flakes, and dehyrdated onions + cabbage, but if you want fully vegetarian, take some vegetable stock, add a pinch of msg and add in some dehyrdated onions/freshly chopped onions and cabbage, and some Korean chili pepper flakes.
- Water, about 4-5 cups.
- Rice cakes.
- Tofu, cut up and cubed.
- Wakame (dried seaweed).
- 1 beaten egg.
- Salt and pepper.
- Sesame oil.
- A 1/2 teaspoon of soy sauce.
- Green onion, chopped up.
- Ready made dumplings
How to make Dduk Mandu Gook (Ricecake and dumpling soup)
Many Koreans eat this for New Years. Here is my spin on the comfort classic.
- You may soak your ricecakes overnight or you can boil them in hot water and drain. You may do this as well with the seaweed, but chop it up afterwards.
- Make your stock with the 5 cups of water and bring to a boil.
- Add your sesame oil and soy sauce.
- Add the dumplings and rice cake. Season with salt and pepper.
- Add the beaten egg, slowly stirring with chopsticks to make threads like in egg drop soup.
- Add the seaweed and mushrooms.
- Lastly, add the green onion and simmer.
- Serve immediately.