JIPBAP: Cooking Korean Food At Home

New year, New recipe: Ddeokguk 2018

Happy (belated) lunar new year 2018! 새해 복 많이 받으세요.

‘Ddeok-Guk’ is a delicious and hearty Korean traditional rice cake soup. It is a must in celebrating lunar new year in Korea. Eating this soup symbolizes wealth and health, a bright new year, new beginning, and life longevity.

Today, I want to share with you all how I like to make my Ddeok-Guk with homemade ‘Mandoo’ which is Korean style dumplings. Because DUH. Who doesn’t love dumplings? Together, it is called ‘Ddeokmandooguk’. Who’s hungry? Let’s get started, gogosing!

All ingredients are very commonly available at your local Korean/Asian grocery stores.

  • Serves: 3-4 adults
  • Level: intermediate
  • Cost: ~$30CND
  • Cooking time: 1 hour

*This is a star-chef JongWon Beak’s dumplings recipe*

Dumplings Ingredients:

  • ground pork (1 cup)
  • chopped green onions (1 cup): you want to use mostly the white and light green part of the onions
  • chopped chives (1 cup)
  • large size dumpling skin (~20): you may buy or make your own, I purchased mine at a local Korean grocery store.
  • soy sauce (3 Tablespoons)
  • oyster sauce (1 Tablespoon)
  • white sugar (1/2 Tablespoon)
  • minced ginger (1/4 Tablespoon)
  • minced garlic (1/4 Tablespoon)
  • cooking oil/vegetable oil (2 Tablespoons)
  • ground or powder black pepper (a small pinch)
  • sesame oil (1/2 Tablespoon)
  • water (1/2 cup)

Ddeokguk ingredients:

  • Bibigo brand beef bone broth (2 packs, 500g per pack)
  • water (1 cup)
  • Thinly sliced rice cake (500g)
  • Chopped green onions (1/4 cup)
  • 2 eggs beaten
  • Salt/black pepper (preferred amount)


  1. Soak your thinly sliced rice cake in a cold bath for 30 minutes.
  2. EXCEPT for the chopped chives, add in ALL the Mandoo ingredients in a large sized bowl. Using 5-6 chopsticks in one hand, mix ingredients clockwise for 5-7 minutes until thick and sticky. Is important you mix the ingredients in ONE DIRECTION ONLY. (whether it be clockwise or counter clockwise)
  3.  At last, add in the chives into the bowl and evenly mix it in. This mixture is what goes in the dumplings.
  4. Make your dumplings (mandoo)! Use the less powdery side of the dumpling skins for better stick. Put a small amount of water around the rims using your finger and put one scoop of the mixture. You may make any style of dumplings however, refer to the photo below if you want to see how to make the Korean soup style dumplings!
  5. In a medium-large pot, pour in the 2 packs of Bibigo brand beef bone broth and add in 1 cup of water then bring to boil. (I found the broth to be quite rich and heavy so I put more water to add volume) For soup base: I chose to go for the store-bought beef bone broth. You may  make your own beef broth or anchovy/kelp broth.
  6. In medium-high heat, add in 10 dumplings and 500g of the thinly sliced rice cakes and boil until rice cakes float. (will take approx 7-10 minutes)
  7. Add in chopped green onions, salt/pepper, and 2 beaten eggs and simmer for 1 more minute.
  8. Garnish (optional) with roasted seaweed and pan fried thinly sliced egg white and yolk.


 💡Did you know? Koreans say you will have good looking children if you make good looking dumplings? ;) Oh hey, and don’t forget to stay hydrated my friends 🥂

You will get approximately 20 dumplings with this recipe. You would need about 10 for the Ddeokguk, so you can steam or pan-fry the rest and eat them as a pre-dinner snack or choose to freeze them for the future. I had to steam some and eat them right away of course!

Dig in and enjoy.



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