Rice Cake & Dumpling Soup (Manduguk)

Rice Cake & Dumpling SoupThis is a soup usually prepared for New Year’s and special occasions.  This is quick and easy to make and can be prepared in less than thirty minutes.  Great for cold days and we love it when we’re feeling under the weather.  Mandu is Korean for dumplings.  We haven’t mastered making our own dumplings but that is on the Cooking Bucket List.  This recipe uses vegetable dumplings that you can find in the frozen food aisle in any Asian specialty store along with the rice cakes.

Prep Time: Cook   Time: Level: Serves:
10 min. 15 min Easy 4


  • 2 C  rice cakes
  • 15 pieces of dumplings
  • 6 0z.  beef (chopped in small chunks)
  • 6 C  water
  • 1 tsp  soy sauce
  • 1 TBS  garlic (minced)
  • 2-3 green onions (chopped)
  • 1  small onion (chopped
  • Salt & Pepper
  • 2 eggs
  • 2 seaweed sheets


  1. In a large pot, add beef, garlic and soy sauce and cook until the beef browns.
  2. Add water, dumplings, and rice cakes.  Bring to a boil and then lower to medium heat.
  3. In a small bowl, whisk eggs.  Cut up sheets of seaweed into small long strips
  4. Add salt and pepper for flavor and then add in eggs, onions, green onions and seaweed.
  5. Cook for approximately 5 more minutes or until dumplings are done.

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