Rice Cake Soup with Beef and Dumplings

A different take on dduk guk using beef stock and with added dumplings. The basic Korean beef stock recipe is also used as a base for many Korean soups such as yukaejang or wugeoji guk. 
Course Soup
Cuisine Korean
Keyword new year's food, seollal, traditional
KoreanCategory Guk (국)
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 118kcal
Author JinJoo Lee


  • 1 lb beef brisket
  • 1 medium onion
  • 2 green onions (optional)
  • 9 cups cold water
  • 2 eggs (slightly whipped)
  • 1 sheet dried sea laver (cut into strips)

Seasoning for the beef garnish

  • 1/2 tsp gook kanjang
  • 1 tsp jin kanjang (regular soy sauce)
  • 4 Tbs green onion (chopped)
  • 2 tsp garlic (chopped)
  • 1-2 tsp sesame oil
  • 1/2 tsp sugar
  • 1/8 tsp red chili pepper powder
  • 1/8 tsp black pepper


  • Peel the onion and use it whole. Wash and clean the green onions. Soak the beef in cold water for about 30 mins to let it bleed out. If you don’t have time to soak the beef, you can skip this step. 
  • Add the water, beef, and onion to a pot and bring it to a boil over medium high heat, uncovered. Once it starts to boil, lower the heat, cover with a lid and let it simmer for 1 hour. The soup boils over easily so keep a close eye and reduce the heat quickly when it starts to boil over. Skim off any foam that forms on top to keep the soup clear.
  • Test the doneness of the beef by piercing it with a fork. If the fork goes in easily then it is done. If there is resistance, cook it a little longer. Take out the brisket, put it on a cutting board and let it cool. Cut it into 1 1/2 inch to 2 inch wide pieces against the grain. Then tear them into smaller pieces by following the grain.
  • Season the torn beef pieces with the garnish seasoning (soy sauce, red chili pepper, garlic, green onion, etc). Massage the beef well with your hands to make sure the pieces are all well seasoned. 
  • Add 2 eggs to a small bowl, add a pinch of salt, and whisk it lightly. Set aside.
  • Discard the onions from the soup. Now you are ready to make the dduk guk. Refer to my previous dduk guk post for the next few steps in making dduk guk. Just substitute anchovy stock with beef stock made here. Also, you can add some frozen dumplings in addition to the dduk and you will have dduk mandoo guk (떡만두국).
  • When the dduk and dumplings are cooked they will all rise to the top. You can then add the egg mixture to the soup by pouring and circling it around the pot. This is so the egg is distributed evenly throughout soup. It should look like you made egg drop soup. Top the soup with the beef garnish made earlier and also some dried sea laver strips.


  • If the stock has reduced too much (let’s say you forgot and left it simmering for too long or forgot to reduce the heat), you can always add more water to increase the liquid amount. When adding additional water to any kind of meat stock, add boiling hot water. Never add cold water to soup that’s still cooking as this really diminishes the taste.
  • You can use canned chicken broth for the soup. I have not had much luck with beef broth though; it just doesn’t taste right.
  • Starting with beef in cold water makes a more richer tasting soup. If you put the meat in already boiling water, the meat flavor will stay more within the meat and not into the soup.


Calories: 118kcal | Carbohydrates: 2g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 131mg | Potassium: 238mg | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 2.5mg | Calcium: 26mg | Iron: 1.4mg