However, I also have to say that I didn’t know that being a sous chef meant doing the research on the recipe, making the grocery list, chopping up the ingredients, and doing the majority of the cooking…
Sorry, hubby, but you knew that bus was coming! 
One of the reasons for making mandu, which we pan fried the first day, was that hubby wanted to make our version of Dduk Mandu Guk, a soup with rice cakes and dumplings, the next day. I believe, traditionally, anchovies are boiled to make the broth for this soup, but hubby doesn’t really care for anchovies, so we used a vegetable broth.
Dduk Mandu Guk
Ingredients
- 4 cups of vegetable broth
- 8 ounces Korean rice cakes (I bought the package in a Korean grocery store and the package said “rice ovaletts.”)
- 8 mandu dumplings (you can make them yourself like we did, or you can buy them fresh or frozen in a Korean grocery market.)
- 4 ounces soft tofu
- 3 green onion stalks
- Bring the vegetable broth to a boil and add the dumplings. Lower the heat to a simmer and simmer the dumplings for about 5 minutes.
- Add the tofu to the pot and cook for another minute.
- Then add the rice cakes and boil for 30 seconds. Don’t overcook!
- Put the soup into bowls and serve with green onions.
Prep and Cooking Time: 10 – 15 minutes
Here is a picture of the “rice ovaletts” I used.
Hubby and I ate the soup with kimchi and dried, spicy squid. Yum!
I know I threw you under the bus earlier, but thank you, hubby, for a fun afternoon and a very delicious meal! I honestly wouldn’t have made neither the mandu nor the soup without your “masterminding!”
Questions: What’s your favorite soup? Have you ever made homemade dumplings? If so, how did it go? Any fun weekend plans?
Be well,
Andrea
