Dukguk Soup (Korean New Year's Soup)
Korean soup with rice cake, dumplings, and egg
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine Korean
- 2 large eggs
- 6 cups water
- 1 tsp instant dashi or a few dried anchovies
- 1 tsp korean beef soup powder
- 1 onion
- 1 celery stalk
- 2-3 tbsp fish sauce
- 3 scallions sliced
- 1 1/2 cup rice cakes
- frozen or fresh mandu (dumplings)
- thinly sliced seaweed
Add the water to a large pot along with the dashi or anchovies, beef powder, onion, celery and fish sauce. Simmer for 30 minutes, taste and adjust seasoning. Remove the onion and celery.
Whisk the eggs in a bowl with a little salt. Heat a skillet over medium and grease lightly. Pour in the egg and tilt pan around to make a thin layer. Cook until the egg is mostly cooked then roll up into a roll. Cool on a cutting board then slice into ribbons.
Heat the broth to boiling and add the mandu and rice cakes. Cook at a simmer until they are cooked.
Ladle soup into bowls and top with egg ribbons and sliced seaweed and scallions.