A Richer New Year! 10-Minute Seafood Broth Tteok Mandu Guk Recipe
Quick and Easy! Tteok Mandu Guk in 10 Minutes with Seafood Broth Packs
Start your New Year’s morning with a warm and hearty bowl of Tteok Mandu Guk! Instead of using traditional beef bone broth, we’re making this version with a refreshing and savory seafood broth, offering a special and speedy 10-minute recipe. Create happy moments with your loved ones over this delicious Tteok Mandu Guk that perfectly captures the festive spirit.
Main Ingredients
- 500g Tteokguk tteok (rice cakes for soup), soaked in water for about 30 minutes
- 6 meat dumplings
- 1/3 carrot, thinly julienned
- 1/2 onion, thinly julienned
- 1/2 green onion, sliced diagonally
- 3 Songi-hyang shiitake mushrooms, thinly sliced
- 2 eggs (for garnish)
- A pinch of dried seaweed flakes (for garnish)
Cooking Instructions
Step 1
Rinse the Tteokguk tteok under running cold water and soak them for about 30 minutes. Then, drain them in a colander. This will make the rice cakes softer and more tender.
Step 2
Wash and peel the carrot and onion, then slice them into thin julienne strips. Wash the green onion, including the white and green parts, and slice it diagonally into bite-sized pieces.
Step 3
In a deep and large pot, pour in 1.5 liters of water and add 1 store-bought seafood broth pack. Bring it to a boil over high heat, then reduce the heat to medium and let it simmer for about 5 minutes to extract the flavor.
Step 4
Heat 1 tablespoon of cooking oil in a wide pan over low heat. Whisk the 2 eggs in a bowl until smooth, then pour them thinly into the pan to make an omelet. Fry both sides until golden brown. Let the cooked egg garnish cool, then julienne it or cut it into diamond shapes for topping.
Step 5
Once the broth is boiling, remove the seafood broth pack. Add the sliced shiitake mushrooms and let them cook for about 2-3 minutes until tender.
Step 6
When the broth comes to a boil again, add the soaked Tteokguk tteok. Season with 1 tablespoon of soy sauce for soup, 2 tablespoons of tuna extract, and 1 tablespoon of salt to taste. Cook for about 3-4 minutes, ensuring the rice cakes don’t become too soft. (Adjust seasoning as needed.)
Step 7
Once the rice cakes are tender, add the julienned carrots and 6 frozen meat dumplings. Continue to boil for about 3-5 minutes until the dumplings are cooked through.
Step 8
Finally, add the julienned onion and diagonally sliced green onion to the pot. Boil for another minute or so until the vegetables are cooked. The onion and green onion will add sweetness and aroma to the broth.
Step 9
Ladle the finished Tteok Mandu Guk into deep bowls. Top with the prepared egg garnish and a generous sprinkle of dried seaweed flakes for a beautiful presentation. Enjoy it piping hot for the best flavor!
