Korean Dumpling and Rice Cake Soup (Duk Mandu Guk) 6.000

Dayna Smith for The Washington Post

Jan 22, 2014

Small rice cake slices are available in the fresh and/or frozen sections at Asian markets such as H Mart. They are sturdy and toothsome, adding texture to this soothing soup.

Where to Buy: Toasted, crushed sesame seeds are available at Asian markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 8 cups homemade or low-sodium beef broth, chicken broth or vegetable broth
  • 18 uncooked meat- or vegetable-filled Korean dumplings (see related recipes)
  • 7 ounces (36 to 42) fresh or frozen/defrosted rice cake slices (see headnote)
  • 4 scallions, trimmed and cut crosswise into thin slices
  • Crushed, toasted sesame seeds, for garnish (see headnote)

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Bring the broth to a boil in a large, wide soup pot over medium-high heat. Add the dumplings and rice cake slices; cook at a boil for about 6 minutes or until the dumplings have risen to the surface and the rice cake slices are tender.

Ladle equal amounts of the broth, 3 dumplings and 6 or 7 rice cake slices in each portion.

Garnish with the scallions and crushed, toasted sesame seeds; serve piping hot.

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Recipe Source

From Washington resident Grace Hong.

Tested by Cathy Barrow .

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