Hearty Anchovy Broth Rice Cake and Dumpling Soup (Tteok Mandu Guk)
The Quintessential Lunar New Year Dish! A Simple Yet Delicious Tteok Mandu Guk Recipe
Gather your family for Lunar New Year with a warm and satisfying bowl of Tteok Mandu Guk that will truly set the festive mood. Today, we’re sharing an easy-to-follow recipe for this comforting soup, made with a clear broth simmered from anchovies and kelp, combined with delicious homemade dumplings and chewy rice cakes. Elevate your presentation with garnishes like chives or green onions and a delicate egg garnish. This recipe is sure to make your holiday feast even more special!
Ingredients (Serves 2)
- 200g Garae-tteok (rice cake for soup)
- 6 Dumplings (homemade or store-bought frozen)
- A small bunch of chives
- A few stalks of green onion
- 1 Tbsp minced garlic
- 1 Egg
- 4 Cups water (standard mug size)
Broth Ingredients and Seasoning
- 1 handful dried anchovies (for broth)
- 1 piece dried kelp (approx. 10×10 cm)
- 4 Tbsp soup soy sauce (Guk-ganjang)
- Salt to taste (optional)
- 1 handful dried anchovies (for broth)
- 1 piece dried kelp (approx. 10×10 cm)
- 4 Tbsp soup soy sauce (Guk-ganjang)
- Salt to taste (optional)
Cooking Instructions
Step 1
First, rinse the rice cakes for soup (tteokguk tteok) under cold water. If the rice cakes are freshly made and soft, you can use them directly without soaking. This recipe serves two, and about 4 mugfuls of rice cakes in the pot is a good amount based on the photo. Feel free to add more if you love rice cakes!
Step 2
If you’re using frozen rice cakes, soak them in cold water for about 20 minutes until they soften. While the rice cakes are soaking, you can start boiling the broth to save time.
Step 3
We’ve prepared some chives here to add a lovely aroma to the soup. If you’re not a fan of chives, you can substitute them with green onions or leeks. Also, prepare to make an egg garnish by whisking an egg. Set aside 1 tablespoon of minced garlic.
Step 4
Now, let’s make the fundamental anchovy and kelp broth for our Tteok Mandu Guk. Pour 4 cups of water (mug size) into a pot. Add a handful of dried anchovies and one piece of kelp. Cover and bring to a boil over high heat for about 5 minutes. Then, remove the kelp and reduce the heat to low. Simmer for another 10 minutes with just the anchovies to extract a deep flavor. This step is key to the soup’s delicious taste!
Step 5
While the broth is simmering, let’s make the egg garnish. Crack one egg into a bowl, whisk it well, then lightly oil a non-stick pan. Over low heat, cook thinly to make a delicate egg crepe.
Step 6
Once the egg crepe has cooled slightly, cut it into bite-sized pieces, about 2 cm in length. Slice the prepared chives to a similar length for the garnish.
Step 7
Now it’s time to season the well-brewed anchovy broth. Add 4 tablespoons of soup soy sauce (Guk-ganjang) for a rich, savory flavor. Remember to use soup soy sauce, not regular soy sauce, for a clear and refreshing taste! This amount should be sufficient, but if you prefer a saltier taste, you can add a little salt to adjust. Be mindful not to add too much soup soy sauce, as it can make the broth cloudy.
Step 8
Once the broth is seasoned, stir in the minced garlic (1 tablespoon). The garlic aroma will gently infuse the soup, enhancing its flavor.
Step 9
And now, for the star of today’s dish – the dumplings! Homemade dumplings are wonderful, but store-bought frozen dumplings work perfectly well too. Carefully add the dumplings to the pot.
Step 10
The dumplings will initially sink to the bottom, then gradually float to the surface as they cook. When they start floating, it’s a sign that they are ready for the next ingredient.
Step 11
Add the soaked rice cakes to the pot. Continue to boil over high heat for another 2-3 minutes after adding the rice cakes. Watch as they become soft and chewy, and the soup bubbles merrily – it’s incredibly easy, almost as simple as making instant noodles!
Step 12
When the rice cakes also float to the surface, your Tteok Mandu Guk is ready! The broth is plentiful and has a beautifully clear appearance – doesn’t it look appetizing?
Step 13
Finally, arrange the prepared chives and egg garnish attractively on top of the Tteok Mandu Guk. While it may not be overly elaborate, it’s a refined and inviting dish perfect for a holiday meal.
Step 14
The dumplings are perfectly cooked, and the anchovy broth offers a clean, refreshing taste that is simply delightful. A warm bowl of Tteok Mandu Guk on a chilly day will surely warm you from the inside out.
Step 15
Serve this with well-fermented radish kimchi (kkakdugi) or aged kimchi for an even richer flavor experience. You can also add a bowl of rice to soak up the delicious broth. Enjoying this hearty Tteok Mandu Guk will surely double the joy of your holiday celebration!
Step 16
Enjoy your warm Tteok Mandu Guk, made with a clean anchovy broth, and may the coming year bring you health and happiness! Happy New Year!
