Warm & Hearty One-Bowl Wonder: Simple Tteok Mandu Guk Recipe
Super Simple Tteok Mandu Guk
This Tteok Mandu Guk is a lifesaver for a quick and satisfying meal. Made with rich beef bone broth (sagol yuksu), it’s a filling and comforting dish. Perfect for when you need a delicious meal in a hurry! ^^
Ingredients- 15 dumplings (your favorite kind)
- 1 handful rice cake slices (tteokguk tteok, about 100g)
- 1 egg
- 1/2 green onion (sliced)
- 450g beef bone broth (pre-packaged)
- A pinch of minced garlic
- 1/2 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of salt (to taste)
- 4 sheets of seasoned seaweed (gim, for garnish)
Cooking Instructions
Step 1
First, prepare the green onion to add a fresh aroma to your Tteok Mandu Guk. Wash the green onion thoroughly, pat it dry, and then slice it into rounds about 0.5cm thick. Slicing them not too thinly will give a pleasant texture when eaten.
Step 2
For this recipe, we’re using a convenient pre-packaged beef bone broth (sagol yuksu). Pour the entire contents of the broth pack into a pot and bring it to a boil over high heat. While the broth is heating up, you can prepare the other ingredients to save time.
Step 3
Once the beef bone broth begins to boil, add the minced garlic to enhance the depth of flavor. Be careful not to add too much, as a strong garlic taste can overpower the broth. About 1/2 teaspoon is perfect for a subtle, pleasant aroma.
Step 4
Now it’s time to add the rice cakes and dumplings! Briefly rinse the rice cake slices in cold water to prevent them from sticking together. Add the rice cakes and your frozen dumplings to the pot, then reduce the heat to medium. Cook until the rice cakes are soft and the dumplings are fully cooked, which should take about 5-7 minutes.
Step 5
While the rice cakes and dumplings are cooking, let’s prepare the egg mixture. Crack one egg into a clean bowl. Use a fork or chopsticks to gently beat the egg until the yolk and white are well combined. You don’t need to whisk it vigorously.
Step 6
Let’s season the broth for a clean and balanced taste. Add 1/2 tablespoon of soup soy sauce (guk-ganjang) for a savory boost. If needed, add a pinch of salt to adjust the flavor further. It’s best to taste as you go rather than adding too much at once.
Step 7
Now, slowly drizzle the beaten egg mixture over the simmering soup. Avoid stirring immediately; let the egg cook and form beautiful ribbons or curds. Keep the heat at medium-low.
Step 8
Once the egg is cooked and floats to the surface, add the sliced green onions and let it simmer for another minute or two. The fresh scent of the green onions will infuse the broth, making it even more delicious.
Step 9
Ladle the hot Tteok Mandu Guk into serving bowls. The steaming soup looks incredibly appetizing, doesn’t it?
Step 10
Finally, let’s add the garnish. Sprinkle a generous amount of seaweed flakes on top. If you don’t have seaweed flakes, you can also finely crumble some leftover seasoned seaweed (jorimim) for a wonderfully savory topping. The salty flavor of the seaweed complements the Tteok Mandu Guk perfectly.
Step 11
And there you have it – a delicious Tteok Mandu Guk is ready! Enjoy this hearty and warming bowl of comfort, perfect for chilly days or busy evenings.
