KOREAN DUK MANDU GUK
This is truly one of my favorite Korean food dishes! Not only is this so delicious but it’s also considered to be a good luck soup to welcome in the New Year.
Servings: 6
Ingredients
- 1 to 1 1/2 lbs. Sliced Korean rice cakes fresh or frozen
- 1 to 2 teaspoons vegetable oil
- 4 to 6 large eggs yolks only
- 2 tablespoons sesame oil
- 1/2 lb. bone-in beef short ribs or 2 ribs
- 1/2 lb. Beef brisket or boneless beef short ribs cubed in 1/4-1/2 inch pieces
- kosher salt to taste
- 1 tablespoon fish sauce
- 4 cloves garlic minced
- 2 tablespoons soy sauce + more if needed
- 15 to 20 ready-made frozen dumplings
- 4 to 6 green onions diced (just the green part)
- gim – dried seaweed shredded or cut with kitchen shears for garnish
Instructions
- Cover and soak the rice cake pieces in cold water for 30 minutes to 1 hour. You can even soak them overnight and leave them in the fridge. Drain when you’re ready to use.
- While your rice cakes are soaking, make your egg garnish. Separate the egg yolks from the whites and place them into 2 bowls. I like to save my egg whites and make an egg white omelette or scrambled eggs. Mix your egg yolks with a pinch of salt.
- Add 2 teaspoons of vegetable oil to a nonstick pan over low heat. Pour the egg yolk mixture into the pan and tilt the pan so the mixture spreads thinly to cover the entire pan. Let it cook for about 2 to 3 minutes. When ready, carefully flip it over and let it sit on the pan for another minute or two. Turn off the heat. Move to a cutting board and carefully slice into thin strips.
- For the soup: Heat the sesame oil in a large heavy soup pot over medium-high heat. After a few minutes, add the bone-in beef short ribs beef and sear on each side for a few minutes or until browned. Next, add in the cubed beef brisket and a pinch of salt and cook, stirring occasionally until the meat has been browned on all sides, for about 4 to 5 minutes.
- Add enough cold water to cover the beef, cover the pot with a lid, and increase the heat to high to bring to a boil. Once boiling, bring the temperature down to low and let simmer for about 20 to 30 minutes, skimming off any foam that rises to the surface. The longer you let your beef simmer, the better it will taste!
- Next, add the fish sauce, garlic, soy sauce, and frozen dumplings. Taste and season with salt if needed and allow to simmer, uncovered, for a few minutes.
- Add the drained rice cakes and let boil for another 3 to 4 minutes. Taste the soup and season with more salt, soy sauce and/or garlic if needed. Keep checking the rice cakes to ensure you are not over cooking: If you cook them for too long, they become too soft and mushy! Add the green onions and turn off the heat.
- Ladle the Duk Mandu Guk soup into bowls and garnish with the egg garnish, more green onions and the gim. Serve immediately and enjoy!