Hearty Beef Bone Broth Rice Cake and Dumpling Soup (Sagol Tteok Mandu Guk)
How to Make Delicious Sagol Tteok Mandu Guk (Beef Bone Broth Rice Cake and Dumpling Soup)
A comforting and delicious rice cake and dumpling soup made with rich, savory beef bone broth. It’s a perfect meal for any time, especially on colder days, and can be easily prepared even on busy weekdays.
Main Ingredients- 3 cups (600ml) Beef bone broth (Sagol Gukmul)
- 2 cups (400ml) Water
- 2 handfuls (approx. 200g) Rice cake for soup (Tteokguk tteok)
- 6 frozen dumplings
- 1/4 stalk Scallion (green onion)
Seasoning & Flavoring- 0.5 Tbsp Minced garlic
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- Pinch of Roasted salt
- Pinch of Black pepper (to taste)
Garnishes- Pan-fried egg garnish (sliced thinly)
- Shredded seaweed (Gim garu)
- 0.5 Tbsp Minced garlic
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- Pinch of Roasted salt
- Pinch of Black pepper (to taste)
Garnishes- Pan-fried egg garnish (sliced thinly)
- Shredded seaweed (Gim garu)
Cooking Instructions
Step 1
First, rinse the rice cakes for the soup (tteokguk tteok) under running water and drain them well in a colander. Also, take out the frozen dumplings and have them ready. Don’t worry if you don’t have dumplings; the soup is delicious with just rice cakes! I added dumplings to help clear out my freezer.
Step 2
For the broth, I used a convenient store-bought beef bone broth. While homemade is great, store-bought is a lifesaver on busy days. Add 3 cups of beef bone broth (usually one 600g pack) and 2 cups of water to a pot. I mixed in water because some commercial broths can be quite concentrated.
Step 3
Bring the broth and water mixture to a rolling boil over high heat. Once it starts boiling vigorously, prepare to add the other ingredients.
Step 4
Once the broth is boiling, add the frozen dumplings first and cook for about 1 minute. Then, add the drained rice cakes and cook until they become soft and chewy.
Step 5
While the dumplings and rice cakes are cooking, it’s time to season the soup. Add 1 tablespoon of soup soy sauce (Guk-ganjang) for flavor. You can also use fish sauce or regular salt for seasoning. However, soup soy sauce adds a nice umami depth, so I like to use it for the base flavor and adjust with salt later. Next, add 0.5 tablespoon of minced garlic and let it simmer.
Step 6
When the rice cakes are fully cooked and floating to the surface, add the chopped scallions and cook for another moment. Taste the soup and adjust the seasoning with roasted salt if needed. Finish with a pinch of black pepper according to your preference. Using roasted salt instead of coarse salt can add a more subtle and pleasant flavor.
Step 7
To make the soup even more appealing, prepare a simple egg garnish. Lightly beat one egg, separating the yolk and white if desired (though not strictly necessary for this garnish). Season lightly with salt. Pan-fry thinly over low heat until set. Once cooled slightly, slice the egg into thin strips.
Step 8
Your hearty Sagol Tteok Mandu Guk is ready! Garnish with the sliced egg and shredded seaweed. Enjoy this deeply satisfying and warming soup.
