Clear and Deep Flavor! How to Make Tteok-Mandu-Guk (Rice Cake and Dumpling Soup)
Hearty Tteok-Mandu-Guk Recipe Cooked with Anchovy Broth
This Tteok-Mandu-Guk is perfect for using up ingredients in your fridge. Made with a clear anchovy broth and packed with rice cakes and dumplings, it’s a satisfying soup dish with a deep, refreshing flavor. Enjoy this piping hot soup, even on a hot summer day, as a hearty meal to beat the heat!
Main Ingredients- 200g rice cake slices for soup (tteokguk tteok)
- 200g frozen dumplings
Cooking Instructions
Step 1
Soak the 200g of rice cake slices for soup in cold water for about 10 minutes until softened. Have the 200g of frozen dumplings ready.
Step 2
Pour 600ml of water into a pot and add the 2 coin-shaped broth cubes. Bring to a boil over high heat.
Step 3
Once the water starts boiling vigorously, add 1 Tbsp of soup soy sauce and 1 Tbsp of tuna extract to season the anchovy broth. This will add a deep, savory flavor.
Step 4
Add the soaked rice cake slices. Give it a stir once to prevent them from sticking to the bottom, then reduce the heat to medium. Cook until the rice cakes are tender and float to the surface.
Step 5
When the rice cakes float, add the frozen dumplings and continue to cook for about 3 minutes, or until the dumplings are fully cooked.
Step 6
In a separate bowl, crack the 2 eggs. Add 2 pinches of salt and a little black pepper, then whisk them gently. It’s important to whisk smoothly to avoid lumps.
Step 7
Slowly drizzle the whisked egg mixture into the simmering tteok-mandu-guk in a thin stream. To keep the broth clear, avoid stirring immediately after adding the egg; let it cook undisturbed until the egg is fully set, forming delicate ribbons.
Step 8
Skim off any foam that rises to the surface as the soup simmers again. Finally, generously top with 1 handful of chopped green onion and a sprinkle of black pepper for a delicious finish.
Step 9
Your hearty and nutritious Tteok-Mandu-Guk is ready to be enjoyed as a fulfilling meal! 🙂 Enjoy!
