Dduk Mandu Guk

Dduk Mandu Guk

Ingredients

6 Bibigo Pork & Vegetable Mandu/Dumplings
2 cups (225 g) sliced rice cakes*
2 ½ cups Korean beef bone broth (sagol gomtang)*
½ cup water
2 cloves garlic, finely grated
1 green onion, julienned
1 large egg, separated
¾ cup (60 g) Korean zucchini, cut into matchsticks
grapeseed or canola oil for cooking
couple pinches of dried Korean red chili pepper threads (silgochu)*
3 tbsp crispy white or brown rice cereal
6 shelled ginkgo nuts* (optional)
salt & pepper to taste

 

*ingredients available at your local Korean market

  1. Soak rice cakes in cold water for 15-20 mins. If using frozen rice cakes, soak for at least 30 minutes. Drain and set aside.
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  2. Prepare the toppings: In two separate bowls, beat the egg white and yolk with a pinch of salt. In a lightly oiled non-stick pan, cook the egg white over medium-low heat, less than 1 minute on each side. Repeat process with the egg yolk. Let cool then cut into thin strips, diamonds, or other desired shape. Add a bit more oil to the pan and cook the zucchini with a pinch of salt over medium-high heat, about 2-3 minutes. Set toppings aside.
    2
  3. In a medium pot, add bone broth, water, garlic, ginkgo nuts and bring to a boil.
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  4. Add the dumplings and cook at a boil for 3 minutes. Add the rice cakes and cook for another 3-4 minutes, until the rice cakes are tender.
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  5. Taste and adjust seasoning with salt if needed.
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  6. Ladle into two bowls, add toppings and some freshly ground black pepper. Serve with a side of kimchi.
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