1.323
24 (Mon) November 2010
Ddeok Mandu Guk
3.0
by me
at home
-Oksu, Seongdong, Seoul, Korea-
with the Family
Ddeok mandu guk is a Korean dish. Consists of rice cakes (ddeok) and dumplings (mandu) in a soup (guk). Typically pork dumplings, beef broth. Sometimes without the rice cakes, in which case it would be mandu guk. Sometimes without the dumplings, in which case it would be ddeok guk. Additional components may include sliced zucchini/squash, mushrooms, egg ribbons, and scallions, plus crushed laver as garnish.
RECIPE
(for 2 main portions or 4 side portions)
- 350 ml Ottogi Beef Bone Stock
- 1 cup water
- 1 clove minced garlic
- 1 tsp light soy sauce (TIP: regular soy sauce will turn the broth too dark, so for soups Koreans typically use a special soy sauce guk ganjang that’s nearly colorless; in any case, because the bone stock is already seasoned, as well as the seasoned laver, not much additional seasoning is necessary)
- 1/4 tsp (or more) black and/or white pepper
- 2 cups sliced ddeok
- 2 cups mandu (TIP: smaller ones work better – see below)
- 1 beaten egg
- 1 sheet crushed seasoned dried laver
- 1/2 cup sliced zucchini (optional)
- 1/2 cup enoki mushrooms (optional)
- 1/4 cup sliced scallion (optional)
1. In a pot over high heat, combine the stock, water, garlic, soy sauce, pepper and bring to the boil; test for seasoning (add salt if necessary).
2. Add the ddeok, lower the heat to medium, stir to ensure the rice cakes don’t stick together, and simmer for 5 minutes until the rice cakes begin to soften.
3. Add the mandu (and zucchini or any other vegetables), stir, and simmer for 5 minutes until the mandu are cooked through (TIP: take one out and break open to verify doneness).
4. Swirl in the egg to make ribbons.
5. Turn off the heat, ladle into bowls, garnish with laver (and enoki).
6. Serve with steamed rice.
