Recipes

Rice cake soup

Tteokguk 떡국

Teeokguk (rice cake soup) is a delicious, filling soup made of disc-shaped rice cakes in a clear broth. Koreans always eat it on Seollal (Korean New Year’s Day), the first day of the Lunar calendar and one of the most important holidays in Korea. Traditionally, according to Korean age reckoning, everyone’s age went up one year on Seollal, and the process wasn’t totally complete until you had a bowl of tteokguk. I make a beef broth in this recipe, but you can use any meat you prefer, or use seafood, or just make an anchovy stock or kelp stock.

You’d ask someone on Seollal: “Did you eat a bowl of rice cake soup today?” Meaning: are you one year older?

These days Koreans also have tteokguk on Western New Year’s day, January 1st, too. The whiteness of the soup symbolizes a clean, fresh start to the new year, and the disc-shaped rice cakes look like coins, so they symbolize a wish for upcoming prosperity for anyone who eats them.

Despite the symbolism, this soup is not just for special occasions: personally, I eat it all the time, because it’s delicious and easy to make! It’s a one bowl meal.

I think the real key to this soup is i making a clear, delicious broth, which takes some care and attention to do. But overall this is a very easy recipe to make: you can buy the rice cakes in a Korean grocery store, or even make your own with my garaetteok recipe.

Why don’t you make a resolution to try tteokguk on new year’s day, and let me know how it turns out!

Ingredients (2-3 servings)

  • 1 pound sliced tteok rice cakes (or homemade) soaked in cold water for 30 minutes and drained
  • 7 cups water
  • ½ pound beef (flank steak or brisket), chopped into small pieces
  • 3 to 4 garlic cloves, minced
  • 1 dae-pa large green onions (or 3 green onions), washed and sliced  thinly and diagonally.
  • 2 teaspoons vegetable oil
  • 2 eggs
  • 1 tablespoon fish sauce (or soup soy sauce to your taste)
  • 1 teaspoon sesame oil
  • ½ teaspoon ground black pepper
  • 1 sheet of kim (black seaweed paper)
  • 1 red pepper (optional), chopped
  • salttteokguk_rice cake

Directions:

  1. Put the water in a heavy pot, cover, and bring it to a vigorous boil over high heat for 12 to 15 minutes.
  2. Add the beef and garlic and lower the heat to medium. Cover and let it boil for 20 to 25 minutes more, until you get a delicious broth.tteokguk (rice cake soup) making
  3. Roast both sides of a sheet of gim until it’s bright green and very crispy. Put it in a plastic bag and crush it by hand. Set aside.kim (seaweed-paper)
  4. Separate the egg yolks from the whites of two eggs, putting yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork. Remove the stringy chalaza from the yolks.
  5. Add the cooking oil to a heated non-stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess with a kitchen towel, leaving a thin oily layer on the pan.
  6. Turn off the heat. Pour the egg yolk mixture into the pan and tilt it so it spreads evenly and thinly. Let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and set it aside.egg garnish (jidan)

    gyeran-jidan (egg garnish)

    yellow egg strips (gyeran jidan)

  7. Add the rice cake to the boiling soup along with fish sauce, salt, and sliced green onion. Stir it with a ladle. Cover and let it cook for 7 to 8 minutes until all the rice cakes are floating. Pour the salted egg whites into the boiling soup and let it cook for a minute.tteokguk (rice cake soup)
  8. Add sesame oil, ground black pepper, and chopped green onion. Stir it well. Remove it from the heat and ladle the rice cake soup into indivudual serving bowls. Garnish with chopped green onion, yellow egg strips, crushed seaweed, and red pepper if you want.
  9. Serve it right away, with kimchi and more side dishes if you want. If you wait too long the rice cakes will get soggy, so everybody dig in and enjoy!tteokguk (rice cake soup: 떡국)

tteokguk (떡국)

kimchi

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108 Comments:

  1. shadeharbour Illinois My profile page joined 2/14
    Posted February 15th, 2014 at 5:26 pm | # |

    Dear Maangchi,
    Thank you for having this great site. My family enjoys your videos I learned Kimchi and made some. I am making a large batch Monday. One question, I went to my Asian market. They had no dried anchovy but dried Scud. I don’t know what that is. It was a bigger fish. I am on a sodium restricted diet, so I settle on boiled dried Korean shrimp. If I use those instead of the anchovy, how much would I need? I have everything else. I also found a lower sodium fish sauce! It is from the Philippines but at 280 mg for 2 oz, I couldn’t pass it up. I know not the same but in order for me to enjoy,, I need to try to cut the sodium. Please help………

    • Maangchi New York City My profile page joined 8/08
      Posted February 16th, 2014 at 1:57 pm | # |

      My rice cake soup recipe calls for beef to make delicious broth. Do you like to use dried Korean shrimp instead of beef? If so, use about 1/2 cup dried shrimp. Hope it turns out delicious.

  2. Miss Kim78 socali My profile page joined 3/13
    Posted February 4th, 2014 at 7:09 am | # |

    Yummy! I love ddukguk. With my dduk, I usually never have the time or patience to soak the dduk, so I tend to skip the step, but it works out fine anyways. I get chewy, cooked just right dduk!

  3. amorekf U.S.A. My profile page joined 1/14
    Posted January 28th, 2014 at 10:57 pm | # |

    I am going to try and make this soup for New Year (Jan 31). I want to know if I make a lot of the soup, is it okay to eat later and what can I do to keep the rice cake from getting soggy? Should I not put the rice cake in the soup until I get ready to eat it? That way I can save soup until later and just add rice cake before eating.

    • Maangchi New York City My profile page joined 8/08
      Posted January 30th, 2014 at 1:24 am | # |

      “Should I not put the rice cake in the soup until I get ready to eat it?” that’s right!:)
      Rice cake soup should be eaten right after it’s made because the cooked rice cake will get soggy and the soup will get thicker. If you want to make it advance, make delicious broth first with beef. Then keep it in the fridge. When you are ready to serve, reheat the it and add the sliced rice cake.
      Happy cooking!

  4. Kgirlmd De My profile page joined 1/14
    Posted January 5th, 2014 at 7:11 pm | # |

    I just made this with my husband and we love this recipe!!! I’ve used your recipes for several years but finally watched your videos after my sister kept telling me to watch them. Boy, was it easier to make this and the Mandu (which I added to the duk kuk recipe) and it was soooo good. The Mandu was just bursting with wonderful sesame, mushrooms, meat, and oniony flavors, much better using your recipes than just winging it! I think I will order your cook book to make it easier for me. I love you Maangchi!!! Happy New Year!!!!

  5. Shinkis Mom Virginia My profile page joined 12/13
    Posted December 31st, 2013 at 1:30 pm | # |

    I made this last night. Since I went vegetarian I had no beef at home, I just did everything the same without the beef. I drove two and a half hours to get the ddeok. Your recipe did justice to my effort. It was so good I had two big bowls and another for breakfast and another for lunch. I made the full recipe even though it’s just me and I have enough for dinner tonight. Rice cakes are holding up pretty well, not getting to soggy. Thank you. I think my New Year good luck started when I found your site!

    • Cactus_Pear Leesville, LA My profile page joined 1/14
      Posted January 3rd, 2014 at 11:04 pm | # |

      wow 2 and 1/2 hours! I hope you bought in bulk. I feel your pain I am 3 hours from the nearest good Korean grocer

    • Maangchi New York City My profile page joined 8/08
      Posted January 4th, 2014 at 11:20 am | # |

      Wow all I can say is that you are such a passionate cook! Actually I’m like you. If I want to make something, I gotta make it as soon as possible. “Your recipe did justice to my effort.” Great compliment!

  6. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted December 31st, 2013 at 12:39 pm | # |

    Hi Maangchi !

    If i make fresh rice cake myself , do i still need to soak it in the water like you did ? I wouldn’t think so .. but i thought i should ask :D

    Thanks !!

  7. Zulumom Concord, CA My profile page joined 9/13
    Posted December 29th, 2013 at 4:05 am | # |

    Wonderful and beautiful presentation too, Maangchi! I’m trying hard not to discuss my dog, Zulu, in every comment I make here, but I must say…when he didn’t have any appetite after he almost died and the doctor told me to feed him rice in every meal, he perked up and ate Tteokuk every time I made it for him. I used your original recipe minus the salt/fish sauce to make it low sodium for him, then my husband and I enjoyed with added fish sauce. I’m going to make it again for the whole family on Wednesday (new year’s day) of course! Happy new year!!! xoxo

  8. nlily1037 USA My profile page joined 8/13
    Posted August 18th, 2013 at 1:56 am | # |

    Hi Maangchi! I love you’re recipes, and I want to try this one, but is there any way I can make this by substituting the beef? With seafood or vegetables? Thanks :D

  9. bsmi7133 korea My profile page joined 12/12
    Posted December 30th, 2012 at 5:01 am | # |

    do koreans usually eat this soup on new years day ( Jan 1) or on the lunar new year?

    • Maangchi New York City My profile page joined 8/08
      Posted December 31st, 2012 at 12:31 pm | # |

      I make rice cake soup on both Seol-nal (lunar new year’s day) and on Jan 1st (solar new year’s day). I’m making tomorrow.

  10. Rainfever29 United States My profile page joined 10/12
    Posted October 7th, 2012 at 4:54 pm | # |

    Hi maangchi! I made this soup a little while back…it came out wonderful! I added a bit salt and pepper and my mom and dad both loved it. The only trouble was that the rice cake got very very mushy after the cooking time was up and by the next day they were even more mushy! Would it be ok to just through in the rice piece right before eating the soup?

    • Maangchi New York City My profile page joined 8/08
      Posted October 8th, 2012 at 9:20 am | # |

      “Would it be ok to just throw the rice piece right before eating the soup?” yes, what you said is exactly right! Make delicious beef stock and you can keep it in the fridge. When you make rice cake soup, reheat the broth. When the broth boils, add rice cake, then you will enjoy chewy rice cake along with delicious soup. I never like rice cake soup that is 1 day old. The rice cake will be mushy and the soup will look like porridge.

  11. Kira.b OK My profile page joined 9/12
    Posted September 24th, 2012 at 5:55 pm | # |

    Hi Maangchi,
    I love your cooking channel. I love fish sauce too.
    I dont work for this company, but if your local asian food store carries this fish sauce:
    http://www.amazon.com/Boat-Fish-Sauce-40%C2%B0N-2-250/dp/B0037J1YO2/ref=sr_1_1?ie=UTF8&qid=1348523433&sr=8-1&keywords=red+boat+fish+sauce
    is really worth a try. The flavor is really good.
    Thank you for inspiring many of us to cook.

  12. DancesInGarden Canada My profile page joined 8/12
    Posted August 24th, 2012 at 6:17 pm | # |

    I made this for dinner today (with kim Bap, I know not traditional to serve together) after finding frozen sliced rice cakes at a Korean market. I used leftover cooked pork roast and chicken broth, but the rest was the same. Tasty, comforting, filling, the texture of the chewy rice cakes is perfect. Thank you for a wonderful recipe, and something very new for my family that they all loved!

  13. BkzBiGKid New York, NY My profile page joined 7/11
    Posted August 4th, 2012 at 12:37 pm | # |

    Congratz on having this recipe featured on tasted! xD

  14. chrispychris NYC My profile page joined 4/12
    Posted April 22nd, 2012 at 10:37 pm | # |

    love your site! all the 1.5 generation koreans thank you. i had another question: i noticed you used a lot of fish sauce. i have never seen this growing up in my korean household. isn’t that more of a vietnamese item? i always saw my mom using soysauce.

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2012 at 9:45 am | # |

      yeah I wish I could find good soup soy sauce with deep flavor. But I never found soup soy sauce that was any good. I have tried many brands of soup soy sauce but none of them were tasty.

      The 3 crab fish sauce is the only one that has the flavor I’m looking for. However, If you are not a big fan of fish sauce, use soup soy sauce.

  15. chrispychris NYC My profile page joined 4/12
    Posted April 22nd, 2012 at 10:35 pm | # |

    hi, you don’t need to soak the beef brisket in water or toss the first batch of boiling water? thanks!!

    • mrskimchi san francisco My profile page joined 6/13
      Posted September 5th, 2014 at 6:21 pm | # |

      Maangchi! Can you answer this? Every time I make this soup (or myeok guk) the broth turns brownish due to the blood in the meat. Should I soak it first or something?

  16. ZenMistress California My profile page joined 4/12
    Posted April 6th, 2012 at 1:14 am | # |

    delicious, authentic, the real thing. Thank you for this recipe, I made it and this soup really hits the spot. My mom never taught me how to cook, but with your website, I’m learning and figuring things out. Thank you for all your hard work and sharing your recipes. Many old school korean moms don’t teach their daughters how to cook, since they would rather their daughters learned how to study hard and get good jobs. My mom also thought I would somehow magically learn by osmosis but I didn’t have a clue. You have taught me so much. With your soup I can now celebrate lunar new year properly!

  17. nanasse Amsterdam - Paris My profile page joined 10/11
    Posted January 22nd, 2012 at 2:09 pm | # |

    ♥ thank you soooo much for this recipe! ♥
    Just made it and it is delicious!!!

    I just added few mandu in it~ wonderful ♥♥♥
    Even better than in some restaurant in Seoul !

    Thank you !!

    • Maangchi New York City My profile page joined 8/08
      Posted January 23rd, 2012 at 5:57 am | # |

      oh you made ddeokmanduguk! : )

    • Maangchi New York City My profile page joined 8/08
      Posted March 24th, 2012 at 9:58 am | # |

      I saw the photo that you uploaded! Presentation is great. It’s not easy to take a good photo of rice cake soup. Adding some mandu (dumplings) is a great idea. http://www.maangchi.com/photo/ddeokmanduguk

      • nanasse Amsterdam - Paris My profile page joined 10/11
        Posted March 24th, 2012 at 3:00 pm | # |

        Thank you ^^
        I took 10 pictures to be sure that one will be good.
        But the hardest part was to resist eating it to make the pictures ;)
        The idea of adding mandu is from a restaurant in Seoul which made me discover this wonderful recipe ! ♥

        Next picture: hoddeok
        As soon as I have more free-time, I must try it.
        Your video with Reinier always makes me hungry !

  18. TDenham77 McLeansboro, IL My profile page joined 12/11
    Posted December 29th, 2011 at 4:11 pm | # |

    As a little time saver, you can use the powder beef broth that they sell in Asian grocery stores. I leave out the egg and add a few dried anchovies, frozen dumplings, and the beef broth powder. You also don’t necessarily have to soak the rice cake. I add mine straight from the freezer though you do have to add a couple more minutes of cooking time.

  19. Meegs Daejeon, South Korea My profile page joined 4/10
    Posted November 19th, 2011 at 6:15 pm | # |

    Why does mine never turn out with that lovely milky color??

  20. LuccaQ Buffalo,NY My profile page joined 6/10
    Posted December 31st, 2010 at 8:15 pm | # |

    I just made a nice big pot of tteokguk for my New Year’s meal. It is so easy and delicious! Happy New Year to all!

  21. tastesofhome My profile page joined 11/10
    Posted December 6th, 2010 at 3:12 am | # |

    Hi Maangchi! I just tried your ddukguk recipe and I loved it :D although I used anchovies instead of beef plus I just sliced up my dduk from making ddukbokki earlier.

    http://tastesofhome.blogspot.com/2010/12/ddukguk-korean-rice-cake-soup-recipe.html

    here are the photos! thanks again for the lovely recipe :D

    Jen

  22. ShiWu Vietnam My profile page joined 8/10
    Posted October 6th, 2010 at 11:32 am | # |

    Hi Maangchi, I was wondering is it okay if i put dumplings in :)

  23. chocostarrr My profile page joined 7/10
    Posted July 25th, 2010 at 11:24 pm | # |

    Hi Maangchi,
    one of my siblings is allergic to fish, is there something I can substitute the fish sauce for? Would soy sauce work well? Thanks :)

    • Maangchi New York City My profile page joined 8/08
      Posted July 27th, 2010 at 12:28 am | # |

      Use salt or soy sauce. There is lighter colored soy sauce for soup. And add a can of beef broth to make more delicious broth.

  24. Cici99788 My profile page joined 7/10
    Posted July 19th, 2010 at 10:55 pm | # |

    Hi maangchi
    They don’t have beef brisket where I live is there another meat I can use like flank steak?

  25. Goody My profile page joined 6/10
    Posted June 23rd, 2010 at 8:04 pm | # |

    Even though it’ summer and not winter, I made dduk gook for my (Korean) Dad for lunch today and he loved it! He said he liked it because it wasn’t salty – older Korean people like their food a little bland.

    • Goody My profile page joined 6/10
      Posted June 23rd, 2010 at 8:08 pm | # |

      I forgot to mention that I used some uncooked marinated bulgogi beef for the stock and it worked out great – added a little more flavor.

  26. Sylvia My profile page I'm a fan! joined 9/08
    Posted February 13th, 2010 at 9:18 pm | # |

    I made this recently with beef bone stock, (cooked the bones overnight)
    absolutely DELICIOUS!!
    I was sick with a bad cold and this was so good.
    Sylvia

  27. Lisbon88 Boston, MA My profile page joined 2/10
    Posted February 12th, 2010 at 8:49 pm | # |

    Thank you for all of your wonderful recipes & enjoyable videos. My family has never been as fond of Korean food as I am, but they LOVE your food. This rice cake soup is now a weekly staple – with a few alterations because of allergies, but essentially the same. Happy New Year.

  28. Deepblu505 Fayetteville NC My profile page joined 2/10
    Posted February 9th, 2010 at 11:43 am | # |

    Love your recipes have tried many. Spent time in Korea and became very fond of the food there. I was wondering if I wanted to make duc mandu gook , would I just add mandu at the end of this recipe?

  29. borisito glendale, california My profile page joined 1/10
    Posted January 20th, 2010 at 10:39 am | # |

    i love 떡국 but i have never seen the yolk with egg whites and fish sauce put in there

  30. Toto94
    Posted January 2nd, 2010 at 12:21 pm | # |

    Hello Maangchi, and Happy new year to everyone, 새해 복 많이 받으세요!
    I just read that the traditional Korean New Year’s day 설날 (seollal) is similar to the Chinese one. I guess it’s 14th February this year. I was wondering if you could post a recipe of yakgwa because I also read that it is a traditional meal for New Year’s day. :)
    Thanks a lot :D

  31. David Kimchi
    Posted January 2nd, 2010 at 2:12 am | # |

    Hi Maangchi,

    What a coincidence, I tried this soup for dinner at Wonju in Koreatown, NY. It was delicious, but I preferred the grilled meat over charcoal. I asked the waitress for extra sesame oil, but she looked back at me weird like I was crazy.

    Have you ever been to Wonju? It’s great, but VERY smoky. I had to wash my clothes immediately after.

    Dave

  32. Flower Venezuela My profile page I'm a fan! joined 3/09
    Posted January 1st, 2010 at 5:30 pm | # |

    By the way, happy new year everybody.

  33. Flower Venezuela My profile page I'm a fan! joined 3/09
    Posted January 1st, 2010 at 5:29 pm | # |

    looks really delicious,
    a question can be used just chicken breasts instead of beef.?

  34. sirdanilot
    Posted December 31st, 2009 at 1:00 pm | # |

    Hi maangchi, I tried to make this today.

    The rice cake I had was frozen, long and thick. At the store they said you could slice it for soup, so I tried, but it was very hard to cut (the rice cake kept splitting and eventually I ended up with some rounds and a lot of tiny rice cake splinters). When I put it in the soup they became very soft but still slightly chewy, which I suppose is good?

    The soup itself was very tasty, if not slightly too thick. The egg garnish was very easy and awesome, I will remember this!

    • Maangchi New York City My profile page joined 8/08
      Posted December 31st, 2009 at 2:10 pm | # |

      oh, I’m sorry to hear that! The store owner should have told you it will be very difficult to slice! Anyways it sounds like you did a good job! Happy New Year!

  35. Stefanie
    Posted December 13th, 2009 at 12:27 pm | # |

    Thanks for this wonderful duk guk recipe, which I just made and ate. It was really good. The broth I used was made with beef bones, which I simmered overnight in the crockpot. I don’t know if it is typical in Korean cuisine to slow simmer beef bones for broth, but it does make a great stock. Thanks for your lovely website—it makes cooking Korean food so easy:).

  36. ivorygirl
    Posted November 16th, 2009 at 4:11 pm | # |

    Maangchi, can you use the stock that you make for soondobu for dduk gook?

  37. Angie
    Posted October 12th, 2009 at 7:24 pm | # |

    This soup always reminds me of my childhood. Everytime if it was cold outside, my mom would cook this. When it rained, I knew for sure my mom would have this ready for me when I would come home from school.

  38. Anonymous
    Posted October 1st, 2009 at 8:38 pm | # |

    My mom isn’t around anymore so I am feverishly looking for recipies I loved as a child. Thank you for sharing this :) It was very very good!!!

  39. Mars
    Posted September 23rd, 2009 at 3:29 pm | # |

    When I was younger, my mom made this for me all the time. I made some of this just recently and had my mom try it. She told me it was just like how she remembered it from when she was a child. I am sooo glad I found this website and your recipes! It brings back a lot of memories for me and my mom. Thank you soo much!
    I think this weekend I am going to try to make Jeonbokjuk for my mom and myself. I am very suprised, this is one korean dish I have not tried yet, but it looks delicious.

    • Maangchi New York City My profile page joined 8/08
      Posted September 23rd, 2009 at 10:53 pm | # |

      Yes, When I eat certain food, it sometimes reminds me of my family, too. I’m sure your mom will love the Jeonbokjuk.Good luck with making delicious jeonbokjuk! I would like to meet your mom someday because she said her recipe for rice cake soup is very similar to mine.

  40. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted August 31st, 2009 at 5:53 pm | # |

    hi maangchi,

    i never noticed… but were the rice cakes frozen or dried? i couldn’t tell from the video and you didn’t mention. my family is not korean and in the past, we’ve used the dried version… but i’m not sure if that is the same one you used? please help me clarify that.

    thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted August 31st, 2009 at 8:42 pm | # |

      You could use either frozen or dried. Soak them in cold water before putting in the boiling stock.

  41. Candy
    Posted August 18th, 2009 at 2:53 pm | # |

    Hi Maangchi! :)

    Did you ever post a recipe for the mustard leaf kimchi? lol I really do love that kimchi! :) I also love this soup. I had it when I was in Korea & it was very delicious. You are such a good cook! Can I just move in with you? LOL Just kidding! You’re awesome, keep up the great work!! :D I love your videos and your recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted August 18th, 2009 at 6:31 pm | # |

      Mustard green kimchi was requested by someone else long time ago, but I haven’t posted it yet. I will keep the recipe in mind. Thank you very much!

  42. yuyeon
    Posted July 31st, 2009 at 8:52 am | # |

    just now, i made this soup together with kimchi (don’t know if this combination is good though haha) and it looks delicious! but i still have to taste it yet…
    thanks for all the recipes! they are all good..! most of the time good cook don’t tell their “secrets”… and that’s a pity! :)

    • Maangchi New York City My profile page joined 8/08
      Posted July 31st, 2009 at 8:09 pm | # |

      I sometimes make kimchi soup and add sliced rice cake and enjoy it a lot. So what you made sounds like the soup that I make! kimchi ddukguk! (kimchi rice cake soup) Good job!!

  43. FTTS
    Posted June 7th, 2009 at 9:33 pm | # |

    Hi again Maangchi!!!
    Today I used the rest of my rice cakes and made the dukguk again (this time with the right ingredients), but the soup still came out not very flavorful. My soup is very liquidy, is it suppose to be more thick because of the rick cakes? I remember eating duk mandoo guk and the soup was kind of thick. So I think I may need to add less water than 8 cups? Do you have any other suggestions? Like adding salt while boiling the beef? Thank you again for your help, Maangchi!! I think I’ll try the pickled broccoli soon!! YAY!!!

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2009 at 9:29 am | # |

      I think well made ddukguk shouldn’t be thick. You will be able to enjoy both rice cake and clear soup! If it’s too bland for you, use more beef and cook longer before putting rice cake.

  44. FTTS
    Posted June 4th, 2009 at 2:29 pm | # |

    Hi Maangchi!!
    I finally started cooking some of your recipes! I started with the dukguk and haha it turned out kind of funny looking, I have a low quality picture if you’d like to see it. So I didn’t have any 3 crab fish sauce :( so I used oyster sauce instead and instead of beef, I used chicken stock to make the stock and it came out tasting pretty bland. Next time I will buy the right ingredients at H-mart, anyways I just wanted to thank you for your hardowrk on the recipes and replying to us!! Goodluck with your cooking class as well, I kind of wish I lived in NY!

    • Maangchi New York City My profile page joined 8/08
      Posted June 5th, 2009 at 7:25 am | # |

      Thank you very much for letting me know about your cooking experiment! : ) I’m sure your next rice cake soup will be super delicious. oh, oyster sauce is not used in rice cake soup! 3 crabs, yes! haha,I’m a big fan of the fish sauce!

  45. Cuckoo
    Posted May 3rd, 2009 at 6:55 pm | # |

    Hello Maangchi,
    This is 가영 who met you in midtown on Sunday afternoon. After I watched your video, I have tried 떡국,경단,오뎅떡볶이. Anyway, we both in the same town, hope see you soon.

  46. Ruth
    Posted April 13th, 2009 at 2:27 am | # |

    Hi Maangchi

    Thank you very much for your recipes and videos. I’m chinese but I love Korean food. I’m really into cooking Korean food now as you make them look so easy. So far, I’ve tried Kimchi, bibimbap and mandu.
    They tasted great and some Korean housewives here even commented that the kimchi tasted better than the ones they make:)

    However, not much luck with the rice cake soup. It seem to taste a bit bland and I can’t pinpoint what I should add to make the soup more flavorful. I live in New Zealand and I don’t see any 3 crab brand of fish sauce here. Do you think it’s a problem with the fish sauce I use and what would you recommend? thanks

    • Maangchi New York City My profile page joined 8/08
      Posted April 13th, 2009 at 7:27 am | # |

      hmm, yeah, the fish sauce is very delicious, but if it is not available, use a different kind of fish sauce.
      To make good rice cake soup, the soup (stock) should be delicious. You could add some chicken broth or use more beef, or boil the water and beef longer until the stock turns good. Then add the sliced rice cakes.

  47. Maangchi New York City My profile page joined 8/08
    Posted March 21st, 2009 at 9:23 pm | # |

    Annabelle,
    You will get 2 large bowls of rice cake soup from this recipe.

  48. Annabelle
    Posted March 21st, 2009 at 1:20 pm | # |

    Hi Mananchi, If I serve large bowls of this soup (like in your video and pictures), can you tell me how many servings or bowls of soup this recipe makes? An estimate would be helpful! Thanks!

  49. Briana
    Posted March 6th, 2009 at 2:38 am | # |

    Hi Maanchi!

    Yes, I was asking about the leftover soup, so I’ll make sure to make only the amount we can eat in one night. I am making this soup tomorrow for my family! Thank you for the recipe, and for replying so fast!

  50. Maangchi New York City My profile page joined 8/08
    Posted March 4th, 2009 at 10:26 am | # |

    annie,
    Thank you for the update!

    Briana,
    I don’t understand your question. Do you like to know how to store sliced rice cake?
    Sliced rice cake should be kept either in the fridge or freezer. Personally I never save leftover rice cake soup.
    I usually make the right amount so there are no leftovers.

  51. Briana
    Posted March 4th, 2009 at 12:29 am | # |

    Yum! I can’t wait to make this! I love dduk mandoo guk! I was wondering, though: can I freeze or refrigerate this to save it?

  52. annie
    Posted March 1st, 2009 at 2:56 pm | # |

    thank you maangchi! now my dduk gook tastes just like my mom’s. :) thank you so much for your recipes.

  53. Maangchi New York City My profile page joined 8/08
    Posted March 1st, 2009 at 12:42 am | # |

    annie,
    your rice cake soup really looks delicious! I like the clear looking soup that you made. : )

  54. annie
    Posted February 28th, 2009 at 11:00 pm | # |

    i made this tonight for dinner!! thank you for your recipe maangchi :) http://flickr.com/photos/yeheunkim/3318299962/

  55. Maangchi New York City My profile page joined 8/08
    Posted February 25th, 2009 at 8:19 am | # |

    Anonymous,
    You can make ddukbokkie with the round rice cake.
    And also you can add it to “hot spicy fish stew (maewoontang) or kimchi stew. Delicious!

  56. Anonymous
    Posted February 24th, 2009 at 4:04 pm | # |

    Other than this soup, what else can i make with these round rice cakes??

  57. Maangchi New York City My profile page joined 8/08
    Posted February 2nd, 2009 at 10:24 am | # |

    Nishu,
    Yes, the stock made with dried anchovies could be used for ddeokguk, too. I actually prefer anchovy stock : ) You are an awesome cook!

  58. Nishu
    Posted February 2nd, 2009 at 8:16 am | # |

    Anyong Haseyo Maangchi!
    Wow Wow Another Gr8 Recipe I made it yesterday is was so good and also in winter instead of beef i made stock with Dasshima and Myulchi and used Korean soup soy sauce it ws great with seasoning of kim & Egg
    Thank You ^_^V

  59. Maangchi New York City My profile page joined 8/08
    Posted January 27th, 2009 at 6:52 pm | # |

    sooji,
    Thank you very much!
    Regarding fish sauce, someone else asked the same question, so I answered her. I am copying and pasting my answer here.

    “There are 2 kinds of soy sauce that Koreans use: dark soy sauce (“jinganjang”(진간장)and soy sauce for soup called “gukganjang” (“국간장” in Korean)

    Koreans use gukganjang (soy sauce for soup) instead of fish sauce. I’m living in New York , so it’s difficult to make homemade gukganjang (soy sauce for soup). I know they sell it at a Korean grocery store here, but the taste is a little different from the soy sauce that I used to use in Korea.

    I found fish sauce gives the similar taste of well fermented gukganjang. That’s why I use fish sauce (“aekjjeot”: 액젓 in Korean) in ddeokguk. ”

    Check the forum where I posted this answer.
    http://www.maangchi.com/talk/topic/duk-gook

  60. sooji
    Posted January 27th, 2009 at 5:19 pm | # |

    maangchi i love your recipes! you wouldn’t believe how much help it has been in learning how to cook korean food! :)

    i was wondering though, what does the fish sauce do? i don’t remember my mother ever putting it in (i think she might instead put dashida) but i was just wondering what purpose it serves in the ddukgook. thanks maangchi!

  61. Maangchi New York City My profile page joined 8/08
    Posted January 27th, 2009 at 8:10 am | # |

    Liz,
    I’m glad to hear that your rice cake soup turned out great!

    James,
    Living in a dorm with a kitchen sounds fantastic! : ) I go to 32nd and 5th ave hanarum (한아름) market to get Korean groceries.

  62. James
    Posted January 27th, 2009 at 12:17 am | # |

    Hello Maangchi!

    I love this website! I’m a Korean-American living in New York City. I’m a college student, but I live in a dorm with a kitchen. I’m trying to cook Korean food for myself, but I’m finding it rather difficult to find the proper ingredients. So I was wondering where you go for groceries.

    Thanks,
    James

  63. Liz
    Posted January 25th, 2009 at 9:12 am | # |

    Hi Maagnchi,
    Your website is amazing and your recipes are so great! I made your 떡국 for the new year and it was delicious! Thank you so much :D

  64. Maangchi New York City My profile page joined 8/08
    Posted January 25th, 2009 at 8:05 am | # |

    gabieolie,
    That’s a very good question! sure, some people use anchovy and sea kelp stock to make rice cake soup.

  65. gabieolie
    Posted January 25th, 2009 at 12:46 am | # |

    Hi Maangchi,

    Can I use anchovy and sea kelp to make the soup instead of beef? I was just wondering… I don’t have any beef in the refrigerator, but I have other ingredients ready to make this soup – just in time for the new year : )

  66. w00master
    Posted January 22nd, 2009 at 3:03 pm | # |

    @hankido duk mandu guk is very simple. Just follow the above recipe, and about 10 min b4 the end, just add in the mandu (use either Maangchi’s recipe: http://www.maangchi.com/recipe/mandu or use the frozen kind). Done!

  67. Confused
    Posted January 22nd, 2009 at 2:00 pm | # |

    Mm! I had some soup at a local Korean restaurant with those sliced rice cakes in it. It was described as a dumpling soup, and also had mandu in it. The sliced rice cakes were the best part, even though I didn’t know what they were.

  68. hankido
    Posted January 22nd, 2009 at 8:37 am | # |

    I love ddeok mandu guk even more -.^

  69. annie
    Posted January 20th, 2009 at 5:06 pm | # |

    oh!!!! i love dduk gook :)


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