Dduk mandu gook is traditionally served on New Year’s Day because Koreans believe the whiteness of the dduk pieces symbolize good luck in the coming year. Dduk mandu good is best served with spicy side dishes such as Napa cabbage kimchee (baechu kimchee) and cubed white radish kimchee (kkakdugi).
  • ½ lbs pot chuck roast
  • ¾ lbs dduk
  • ⅓ yellow onion
  • 2 cloves garlic
  • 2-3 green onions
  • 6 frozen mandu
  • 1 egg
  • 1 tbsp salt
  • 1 tsp dashida
  • 1 tsp black pepper

Meat Preparation
  1. Trim the fat off the pot chuck roast, cut the lean parts of the beef into thin strips, and place in a large pot. Mince garlic, place in pot, and set pot aside. Note: Instead of using the pot chuck roast to create the soup base for this dduk mandu gook recipe, the anchovy, dashima, and radish soup base can also be used instead.
Rice Cake Preparation
  1. Place rice cakes into a small bowl, rinse 1-2 times, and let soak in water for 2 minutes.
  2. Rinse rice cakes with a collander and set aside.
Vegetable Preparation
  1. Cut yellow onions into slices, cut green onions into 2″ slices, and set both aside.
Egg Preparation
  1. Separate white part of egg from yolk and place egg whites into a small bowl. Add ½ tsp of salt and mix egg whites thoroughly with a fork. Set egg whites aside.
Cooking Instructions
  1. Sautee meat and garlic in large pot for 3-4 minutes until slightly cooked.
  2. Add 3 bowls of water, sliced yellow onions, and simmer in covered pot for 10 minutes.
  3. Add frozen mandu and cook for another 2 minutes until the mandu is cooked. The mandu will rise to the top of the soup when they are almost ready. To learn how to make mandu from scratch, see my pork, beef, chive dumpling recipe.
  4. Add rice cakes and cook for another 2 minutes until the rice cakes are slightly cooked. The rice cakes will rise to the top of the soup when they are almost ready.
  5. Pour droplets of egg whites over a fork and into the pot and cook for another minute.
  6. Add green onions and cook for another minute. Turn off the stove and set the pot aside for seasoning.
Seasoning Instructions
  1. Use around 1 tbsp of salt, 1 tsp of dashida, and 1 tsp of black pepper to season the soup. Make sure to taste the soup after adding each of the seasonings until the flavor matches your desired taste and is not too salty.