Korean Dumpling Soup With Rice Cakes Dduk Mandu Kook
From chungclan 16 years agoIngredients
- 1 package dduk (oval slices) shopping list
- 8 c. rich chicken broth shopping list
- 4 cloves garlic, finely minced shopping list
- 2-3 T soy sauce (to taste) shopping list
- 2-3 scallions (green parts only) cut into 2" long pieces shopping list
- 4 eggs shopping list
- Mandoo (frozen Korean dumplings, vegetable or meat-filled) shopping list
- salt and pepper to taste shopping list
- sesame oil to taste shopping list
- toasted kim (seaweed, or nori), julienned shopping list
How to make it
- Soak dduk in cold water for 20 minutes.
- In large pot, heat chicken broth, then add garlic (more if you prefer), soy sauce, scallions, and salt/pepper to taste, and let simmer for about 10 minutes (to flavor the broth).
- Add mandoo and dduk to broth. Allow to simmer until dduk is soft, about 10 minutes more.
- Lightly beat eggs, then stir slowly into simmering soup. Stir in 1 - 2 tsp sesame oil.
- To serve, ladle into large bowls and sprinkle with seasoned seaweed strips.
- *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.
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