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Duk Mandu Guk (Korean Rice Cake and Dumpling Soup)

Course Soup
Cuisine Korean
Keyword duk mandu guk, dumpling, Korea, Korean, lunar new year, new year, rice cake, soup
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4 -6 Servings



  • 12 cups water
  • 1/2 pound beef brisket
  • 1 medium onion peeled and halved
  • 8 cloves garlic peeled and smashed
  • 3 green onions white and light green parts (reserve dark green for topping soup)
  • 3 tablespoons Guk-Ganjang Korean soup soy sauce
  • Salt and pepper to taste


  • 3 eggs divided
  • 1 clove garlic minced
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 1 pound sliced rice cakes
  • 1 pound Korean dumplings Mandu
  • 3 green onions green parts- thinly sliced
  • Gim or nori thinly sliced or crumbled


To make the broth:

  • In a large pot, combine the water, brisket, onion, garlic, and white parts of the green onions. Bring the water to a boil, then reduce to a simmer. Cover and allow to simmer until the brisket is tender, 1 1/2-2 hours. Skim off any white foam that forms on the surface with a spoon and discard.

To assemble the soup:

  • In a large bowl, add the rice cakes and soak in cold water for 20 minutes.
  • Remove the brisket from the soup and place in a bowl to cool slightly. Remove and discard the onions and garlic. Return the broth to a boil and season with soup soy sauce, salt, and pepper.
  • Divide the eggs with the whites in one bowl and the yolks in another. Place a flat skillet over medium low heat and lightly oil. Beat together the egg yolks and add to the pan, tilting to make a thin layer. Once it is just set and not yet browned, flip to cook the other side until just set. Transfer to a plate or cutting board and slice into thin strips.
  • Using forks, shred the brisket. Toss with the minced garlic, sesame oil, salt, and pepper. Set aside.
  • Drain the rice cakes and add to the boiling broth along with the dumplings. Stir the bottom of the pot to keep them from sticking. Cook until the dumplings are heated through and the rice cakes are chewy but not completely softened, about 4 minutes. Slowly pour in the egg whites while stirring to create ribbons throughout the soup. Once cooked through, remove from heat.
  • Divide the soup among serving bowls. Top with shredded beef, sliced eggs, seaweed, and green onions. Serve immediately.