Korean Dduk Guk Rice Cake Soup Recipe

Name: Korean Dduk Guk Rice Cake Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups to 5 cups rice cakes (fresh ones are often found around the holidays near the register of your local Korean market; otherwise bagged fresh or frozen is fine); 1/2 pound ground beef; 2 teaspoons vegetable oil, divided (1 teaspoon for beef + 1 teaspoon for egg jidan); 1 tablespoon minced garlic; 1 pinch kosher salt and freshly cracked black pepper; 10 cups cold water (you can always add more); 5 eggs, divided (3 eggs, lightly beaten + 2 eggs, separating whites and yolks); 5 scallions, divided (4 cut into 1-inch diagonal chunks + 1 chopped finely for garnish); 1 teaspoon toasted sesame oil; 1 tablespoon Korean soup soy sauce (gukganjang), more to taste; 2 to 3 sheets large sheets of unseasoned nori seaweed, cut by scissor into matchstick-ish size (to match the jidan), and put in a small bowl; More Korean soup soy sauce, soy sauce, or kosher salt, and freshly cracked black pepper, sesame oil to taste

Servings: persons

4 cups to 5 cups rice cakes (fresh ones are often found around the holidays near the register of your local Korean market; otherwise bagged fresh or frozen is fine)
1/2 pound ground beef
2 teaspoons vegetable oil, divided (1 teaspoon for beef + 1 teaspoon for egg jidan)
1 tablespoon minced garlic
1 pinch kosher salt and freshly cracked black pepper
10 cups cold water (you can always add more)
5 eggs, divided (3 eggs, lightly beaten + 2 eggs, separating whites and yolks)
5 scallions, divided (4 cut into 1-inch diagonal chunks + 1 chopped finely for garnish)
1 teaspoon toasted sesame oil
1 tablespoon Korean soup soy sauce (gukganjang), more to taste
2 to 3 sheets large sheets of unseasoned nori seaweed, cut by scissor into matchstick-ish size (to match the jidan), and put in a small bowl
More Korean soup soy sauce, soy sauce, or kosher salt, and freshly cracked black pepper, sesame oil to taste

1
In a large bowl filled with cold water, soak the dduk/rice cakes for about 10 to 15 minutes (bit longer if frozen). This step shaves off some cooking time in the pot.
2
Put a large soup pot over medium heat and add the oil. Add the ground beef and minced garlic, crumbling with a wooden spoon. Season with salt and pepper.
3
Add the water and bump up the heat to medium-high and bring to a boil. Skim off any impurities and reduce to a simmer for about 20 minutes.
4
Make jidan: In 2 separate bowls, whisk the yolks and the whites. Add 1 teaspoon of vegetable oil to a small to medium nonstick pan, and heat over medium-low heat. When heat, pour the yolks into the pan, spreading evenly. Turn off heat. Let it sit in the pan for a minute before flipping and letting sit a minute more. Remove from heat. Repeat process for the whites. After slightly cooled, slice yellow and white omelettes, separately, in half and then into thin strips, about matchstick-sized. Set aside.
5
Drain the dduk from the water, and add them to the broth. Be careful not to walk away for too long at this point! It will cook rather quickly, just 3 to 5 minutes more, depending on your taste. Dduk should not be al dente, but should definitely not be mushy or gummy either.
6
Right before you think the dduk is ready, add the scallions to soften in the soup. Add the Korean soup soy sauce. (If you don't have this, add regular soy sauce; note this will make your broth a bit darker.)
7
Turn off the heat. Slowly drizzle in the 3 lightly beaten eggs, without touching the soup for about 10 seconds before going in with a wooden spoon and gently creating beautiful, airy egg strands (this is seriously my favorite part!). Add the sesame oil to the soup and lightly stir.
8
Ladle dduk guk into large bowls. Top with cut-up seaweed; yellow and white jidan; and chopped scallion to garnish. Season with more Korean soup soy sauce (or regular soy sauce, or salt), and freshly cracked black pepper, if you'd like.

1037

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups to 5 cups rice cakes (fresh ones are often found around the holidays near the register of your local Korean market; otherwise bagged fresh or frozen is fine), 1/2 pound ground beef, 2 teaspoons vegetable oil, divided (1 teaspoon for beef + 1 teaspoon for egg jidan), 1 tablespoon minced garlic, and more.

Yes, Korean Dduk Guk Rice Cake Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Korean Dduk Guk Rice Cake Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions