Korean Dumpling Soup With Rice Cakes Dduk Mandu Kook
From chungclan 16 years ago
- 20 minutes to make
- Serves 6
Delicious and easy version of the traditional New Year's dish. Korean tradition holds that if you eat this soup on New Year's eve, you'll have plenty to eat all year.
Ingredients
- 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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