Rice Cake Dumpling Soup 떡만두국


(for 3 persons)

Water 6 cups
Rice cake 400 g
Anchovies 60 g
Dumplings 10 (Beef, chicken or vegetarian, it's up to you)
Green Onions 2
Chopped Garlic 1/2 teaspoon
Eggs 3
Seaweed 1 sheet
(unsalted one - ones that you use for sushi, but salted one works too - just make sure to season accordingly)
Salt 1/2 to 2/3 tablespoon (taste it and season)
Pepper 1/4 teaspoon
Vegetable oil 2-3 tablespoons


Egg Garnish

1. Separate egg yolks from egg whites into separate bowls.
2. Beat and season.
3. Pre-heat a non stick pan on med-high heat
4. Add vegetable oil and spread beaten egg yolks thin in the pan.
5. when it's fully cooked, remove it from the pan onto the cutting board.
6. Repeat step 4 and 5 for egg whites.
7. Let it cool and cut it into thin strips.


1. Cut into strips with clean scissors or a knife.

The Soup

1. Soak rice cake in cold water for 30 min to 60 min. (could do without this step but it's nice to)
2. Place anchovies in a net (strainer) and put it in the pot of water.
3. Bring water to boil and keep boiling for 10 minutes.
4. Remove anchovies.
5. Add rice cake and dumplings.
6. Add garlic and green onions.
7. Season with salt and pepper
8. Serve in a bowl and place Garnish on top.
9. Enjoy!

*If you are feeling really lazy or have no time, you can just crack an egg into the soup at the end instead of cooking the garnish. It would taste different but it still works well.

Follow Crazy Korean Cooking