Comments on: Rice Cake and Instant Dumpling Soup (Ddeok Mandu Guk in Korean) http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/ A Practical Guide to Korean Food and Korean Fusion Food Tue, 07 Oct 2008 14:39:40 +0000 http://wordpress.org/?v=2.1.3 By: Beast Mom http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-781 Beast Mom Tue, 02 Jan 2007 08:44:01 +0000 http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-781 My husband teases that I cook the peasant way. His family is city, and mine was from Taegu. :) I make my ddeok guk using dark meat chicken pieces that I make a stock from. And I don't pre-cook the eggs - just dump them in and swirl quickly. And I sometimes dump raw beef slices in each bowl (It immediately cooks since the soup is poured in boiling hot.) I've never used sliced zucchini - yours look so nicely presented! So I'll have to add that next year to make my New Year's presentation more "refined" looking. Thanks for sharing your recipe and for the photos. Happy New Year! -beast mom My husband teases that I cook the peasant way. His family is city, and mine was from Taegu. :)

I make my ddeok guk using dark meat chicken pieces that I make a stock from. And I don’t pre-cook the eggs - just dump them in and swirl quickly. And I sometimes dump raw beef slices in each bowl (It immediately cooks since the soup is poured in boiling hot.) I’ve never used sliced zucchini - yours look so nicely presented! So I’ll have to add that next year to make my New Year’s presentation more “refined” looking. Thanks for sharing your recipe and for the photos.

Happy New Year!
-beast mom

]]> By: John http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-782 John Tue, 02 Jan 2007 09:10:22 +0000 http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-782 That's funny,I had ddok guk with people from school today and they told me of that proverb too. It was pretty bland.I think I needed something quite plain and easy on my stomach. Not bad,though I prefer mandu guk with a pepper sauce. There were a few tiny oysters in the ddok guk I had today That’s funny,I had ddok guk with people from school today and they told me of that proverb too.

It was pretty bland.I think I needed something quite plain and easy on my stomach.

Not bad,though I prefer mandu guk with a pepper sauce.

There were a few tiny oysters in the ddok guk I had today

]]> By: sue http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-783 sue Tue, 02 Jan 2007 11:00:12 +0000 http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-783 Hi beastmom, Taegu is not a small city. The city where I live now is 10 times smaller than where you come from population wise. :) I don't know where I got the idea from about adding the zucchini, I haven't seen or heard of other people adding zucchini in ddeok guk too. Happy New Year to you too. Hi John, I think ddeok guk is supposed to have a bland /light/ simple taste and mine was too. So if you want a stronger taste, adjust the taste with pepper as you said (or have some Kimchi). I just love the pepper on ddeok guk. I noticed some people add oysters, I might add some too some other time. Hi beastmom,

Taegu is not a small city. The city where I live now is 10 times smaller than where you come from population wise. :)
I don’t know where I got the idea from about adding the zucchini, I haven’t seen or heard of other people adding zucchini in ddeok guk too. Happy New Year to you too.

Hi John,

I think ddeok guk is supposed to have a bland /light/ simple taste and mine was too. So if you want a stronger taste, adjust the taste with pepper as you said (or have some Kimchi). I just love the pepper on ddeok guk. I noticed some people add oysters, I might add some too some other time.

]]> By: Kat http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-790 Kat Wed, 03 Jan 2007 04:09:58 +0000 http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-790 It is so neat that you can celebrate the New Year two times! This traditional dish sounds really delicious. Happy New Year! It is so neat that you can celebrate the New Year two times! This traditional dish sounds really delicious. Happy New Year!

]]> By: John http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-800 John Thu, 04 Jan 2007 08:54:26 +0000 http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-800 After all the New Year partying something bland was refreshing.I like Sollung Tang for that reason too and just pepper and leeks liven it up a little. The price of beef bones in Korea is so exorbitant though,in Australia you'll probably pick them up for free. After all the New Year partying something bland was refreshing.I like Sollung Tang for that reason too and just pepper and leeks liven it up a little.

The price of beef bones in Korea is so exorbitant though,in Australia you’ll probably pick them up for free.

]]> By: Crystal http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-2105 Crystal Sat, 17 Feb 2007 22:47:43 +0000 http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-2105 Hello Sue, You are amazing! First of all, Happy New Year (I'm Chinese, but we all celebrate new years around the same time!) I'm a student living in Toronto, Ontario. I'm originally from Vancouver, BC. In BC, I rarely go to Korean restaurants because my family didn't go often, but the few times I've been, I've always liked Ddeok Guk. Now that I'm in my third year of university in Toronto, I've realized there is a LOT of Korean food in Toronto. I've always wanted to learn how to make Ddeok Guk and of all the recipes I've found, this seems to be the most traditional way. I do have a few questions however, what is the difference between Kelp and Laver? Also, we don't have a lot of fish markets here, so it's really difficult to find dried anchovies. I did, however, found cans of anchovy fillets that are 50g each so 100g total, is that about equivalent to 5 large dried anchovies? Can we use canned anchovies? Or do they have to be fresh? Hello Sue,
You are amazing! First of all, Happy New Year (I’m Chinese, but we all celebrate new years around the same time!) I’m a student living in Toronto, Ontario. I’m originally from Vancouver, BC. In BC, I rarely go to Korean restaurants because my family didn’t go often, but the few times I’ve been, I’ve always liked Ddeok Guk. Now that I’m in my third year of university in Toronto, I’ve realized there is a LOT of Korean food in Toronto. I’ve always wanted to learn how to make Ddeok Guk and of all the recipes I’ve found, this seems to be the most traditional way.

I do have a few questions however, what is the difference between Kelp and Laver?

Also, we don’t have a lot of fish markets here, so it’s really difficult to find dried anchovies. I did, however, found cans of anchovy fillets that are 50g each so 100g total, is that about equivalent to 5 large dried anchovies? Can we use canned anchovies? Or do they have to be fresh?

]]> By: sue http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-2109 sue Sun, 18 Feb 2007 00:59:39 +0000 http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-2109 Hi Crystal, Do you know Japanese Konbu? I think that is same as kelp (Thick, big, and wide). Laver (Japanese nori) is also a type of seaweed that people use for sushi rolls (maki) or Kimbap if you are familiar with that food. Well, I have no idea if you can use canned anchovies or not. I think 5 dried anchovies weigh less than 20g, but I haven't measure it before. However it is pretty light. The main purpose of using anchovies is to make a deep taste broth. Well I guess if that is the only option you have, give it a try. Or just make a broth with kelp. I sometimes do that too. Take care. Hi Crystal,

Do you know Japanese Konbu? I think that is same as kelp (Thick, big, and wide). Laver (Japanese nori) is also a type of seaweed that people use for sushi rolls (maki) or Kimbap if you are familiar with that food.

Well, I have no idea if you can use canned anchovies or not.
I think 5 dried anchovies weigh less than 20g, but I haven’t measure it before. However it is pretty light. The main purpose of using anchovies is to make a deep taste broth. Well I guess if that is the only option you have, give it a try. Or just make a broth with kelp. I sometimes do that too.
Take care.

]]> By: Riah http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-7932 Riah Mon, 31 Dec 2007 08:49:26 +0000 http://mykoreankitchen.com/2007/01/02/rice-cake-and-instant-dumpling-soup-ddeok-mandu-guk-in-korean/#comment-7932 Hi, I just had Ddeok Mandu Guk at my friends....I fell in love with it and want to make it. I have one problem though I cannot seem to find a store were they sell the rice cakes i have looked and looked they dont seem to be there. Is there some sort of place you can buy it online? I live in williamsburg, Va and we dont have any Korean Grocery stores eaither. :[ Hi, I just had Ddeok Mandu Guk at my friends….I fell in love with it and want to make it. I have one problem though I cannot seem to find a store were they sell the rice cakes i have looked and looked they dont seem to be there. Is there some sort of place you can buy it online? I live in williamsburg, Va and we dont have any Korean Grocery stores eaither. :[

]]>