Korean New Year Soup - Duk Mandu Guk - Rice Cake and Dumpling Soup

Cut the flank steak into finger-length sizes.

In a pot, add the flank steak, halved onion, smashed garlic cloves, and trimmed scallions.

Pour in 14 cups of water.

Bring the pot to a boil and skim off any scum that rises to the surface.

Lower the heat to medium-low and let it simmer for about two hours, optionally longer for richer flavor.

While the broth is simmering, beat two eggs and add oil to a pan to make a thin omelette.

Cook the omelette until done, then julienne it into thin strips and set aside.

Roast seaweed over an open flame until it curls slightly, then cut into strips using kitchen scissors.

Soak the rice cake in water for 20 to 30 minutes if frozen.

After two hours, remove the meat from the broth and let it cool before shredding it with two forks.

Season the shredded beef with garlic salt, black pepper, and sesame oil.

Bring the broth back to a boil and add soup soy sauce and a little fish sauce for umami flavor.

Add the homemade dumplings to the boiling broth and cook until they float to the top.

Once the dumplings float, add the soaked rice cake to the pot.

Cook the rice cake for about 7-8 minutes until soft but slightly chewy, then taste the broth for seasoning.

Equipment Needed

Spice Level:

Dietary

Allergens