Comments on: Rice Cake and Instant Dumpling Soup (Ddeok Mandu Guk in Korean)

By: Riah

Riah — Mon, 31 Dec 2007 08:49:26 +0000

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. :[

By: sue

sue — Sun, 18 Feb 2007 00:59:39 +0000

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: Crystal

Crystal — Sat, 17 Feb 2007 22:47:43 +0000

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: John

John — Thu, 04 Jan 2007 08:54:26 +0000

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: Kat

Kat — Wed, 03 Jan 2007 04:09:58 +0000

It is so neat that you can celebrate the New Year two times! This traditional dish sounds really delicious. Happy New Year!