Sunday, October 15, 2006

dduk mandoo gook

Dduk Mandoo Gook (Rice Cake Dumpling Soup)

Posted by request! Dduk gook is usually eaten on New Years but hey it's good year round too. You can add mandoo to dduk gook to make dduk mandoo gook or omit the dduk altogether and make mandoo gook. I used to eat mandoo gook in college often - easy to make and oh so satisfying.


1/2 package dduk (rice cakes; the oval ones not the ddukboki ones)
4 cups chicken broth or myulchi broth (anchovy)
1 tsp minced garlic (optional, my mom doesn't add it)
2 tb gook ganjang (soup soy sauce)
10 or so mandoo (dumpling)
2 eggs (beaten)
geem (seaweed)
2 green onions (sliced in 2 inch pieces)
salt & pepper to taste
1/2 pound beef (optional esp. if you're using meat filled mandoo)


Wash the dduk and soak it in a bowl of water for about 20 minutes until it breaks apart easily. For the broth you can either add some anchovies to water and bring it to a boil, or you can use chicken broth. If you're putting beef into the dish, you can saute the beef in the pot first with a little bit of sesame oil and then add the water or chicken broth or saute it in a separate pan and add it to the soup. Add soy sauce and garlic to the soup. Add the dduk and mandoo and allow to simmer until the dduk is soft. Add green onion. Drizzle in 2 beaten eggs. Add salt and pepper to taste. Serve in a bowl with crumbled geem on top.

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