How to Make Rice Cake Soup

By Selena Kohng , last updated May 31, 2011

Korean Rice Cake Soup, or dduk guk, is a classic Korean dish that is traditionally eaten on New Year's Day as a sign of luck and another year of life in the upcoming year. As a staple of Korean cuisine, though, this comfort food dish can be enjoyed on any occasion. The thin broth, oval rice cakes, and optional toppings make it a quick, nutritious entree that the whole family will love.


  • 1 pound frozen Korean rice cakes (dduk), sliced
  • 1/4 - 1/2 pound beef brisket
  • 8 cups of water
  • 3 eggs, beaten
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sesame oil
  • 1 garlic clove, crushed
  • 1 tablespoon soy sauce
  • 2 green onions, sliced
  • sliced toasted seaweed, also known as laver (optional)


First, prepare the rice cakes by submerging them in cold water to soften. The proper rice cake for this dish is oval-shaped, not long and tubular. While the dduk is softening, slice or chop the beef and boil in water, adding salt and pepper, to create a broth. Skim off the foam as it rises.

While the broth is cooking, prepare the egg garnish. Set a non-stick pan over high heat, adding a few drops of vegetable oil. Pour the beaten eggs in, tilting the pan to create a wide, thin, crepe-like layer. When the bottom is set, flip the egg over to finish cooking. When finished, slice the egg about 1/4" thick and set aside.

When the beef is fully cooked, drain the dduk and add it to the pot along with the sesame oil, garlic, soy sauce, and green onions. Cook for an additional 5-7 minutes and season with salt and pepper according to taste. Ladle your dduk guk into bowls and add the egg garnish and toasted seaweed.


Other optional garnishes include julienned carrots, julienned zucchini, and toasted sesame seeds. The strips of laver can also be crushed to create a powder for a smoother texture. This dish yields about 4 to 6 servings and freezes well too!

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