Korean Rice Cake Dumpling Soup
Soak 500 g sliced rice cakes in cold water for 10 minutes and drain them well, which keeps the broth clearer. Cook them in the boiling beef bone broth over medium heat for about 3 minutes, add 12 dumplings and simmer on medium-low for 5 to 6 minutes, until the wrappers look slightly translucent and the filling is hot through. Lower the heat before streaming in the beaten egg, and leave it unstirred for 20 seconds.
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Adding dumplings to rice cake soup stretches one pot to feed more people, and starch from the wrappers thickens the bone broth slightly.
Ingredients
Instructions
- 1
Soak 500 g sliced rice cakes in cold water for 10 minutes, then separate any stuck pieces by hand.
Rinse lightly and drain well so excess surface starch does not cloud the broth.
- 2
Slice 1 green onion thinly and beat 1 egg until smooth.
Let the egg stand briefly if it becomes foamy, since too many bubbles make the ribbons uneven when added later.
- 3
Pour 1400 ml beef bone broth into a pot and bring it to a steady boil over medium-high heat.
When it bubbles evenly, add 1 tablespoon soup soy sauce to set the base seasoning.
- 4
Add the drained rice cakes and lower the heat to medium.
Cook for about 3 minutes, stirring gently once the pieces float and soften at the edges so they do not stick to the bottom.
- 5
Add 12 mandu and wait until the broth returns to a simmer, then reduce to medium-low heat.
Cook for 5 to 6 minutes, until the wrappers look slightly translucent and the filling is hot through.
- 6
Add the 1 teaspoon salt gradually to adjust the seasoning, lower the heat, and stream in the beaten egg.
Do not stir for 20 seconds, then add the green onion and bring the soup just back to a simmer.
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