Duk Mandoo Gook is a soup with sliced rice cakes and dumplings and served during Korean New Year. Traditionally families gather on New Year’s day to make dumplings; several of the recipes posted here would be appropriate for this soup or you can use frozen dumplings. The soup broth is commonly made using beef bones, but here I present a vegan version of the soup.
This recipe serves two.
- 1 Bao Long brand Sup Chay bouillon cube (see Here)
- 1/2 Onion, sliced
- 1/2 Zucchini, julienned and then cut into strips
- Scallions, white and green sections, julienned
- 1 clove of garlic, minced
- 1 Tblsp Sesame oil
- 1 Tblsp Soy sauce
- 1/2 pound Korean rice cakes
- 6-8 Mandoo, frozen ones work well
- In a pot lightly saute garlic and onions in olive oil until lightly wilted.
- Add three cups of water, the bouillon cube, the sesame oil and the soy sauce to the pot.
- Once the soup is boiling add the rice cakes and bring the soup back to a boil and cook until the rice cakes are soft.
- Add the frozen Mandoo and bring the soup back to a boil, add the slivered zucchini and scallions, and cook for another minute or two until the dumplings are cooked through.