Hearty and Warm Tteok-Mandu-Guk (Rice Cake and Dumpling Soup) Recipe
Quick and Easy Tteok-Mandu-Guk Recipe Using Rice Cake Soup Slices…
A satisfying ‘fridge-cleaning’ meal! With leftover rice cake soup slices and dumplings from your fridge, plus beef bone broth, eggs, and green onions, even novice cooks can make a delicious Tteok-Mandu-Guk. Enjoy this comforting soup perfect for any day.
Ingredients
- 3 pouches commercial beef bone broth (approx. 900ml)
- 3 large handfuls of rice cake soup slices (tteokguk tteok, approx. 300g)
- 6 dumplings
- 3 eggs
- A little green onion, thinly sliced
Cooking Instructions
Step 1
First, soak the rice cake soup slices in cold water for about 10 minutes to soften them. This prevents them from sticking together and ensures they cook evenly.
Step 2
Crack the 3 eggs into a bowl. Remove the chalazae (the white stringy bits) and then whisk them thoroughly with a fork or chopsticks until well beaten. Thinly slice the green onion.
Step 3
Pour the 3 pouches of commercial beef bone broth into a pot and bring to a boil over high heat. Using commercial broth provides a rich flavor base effortlessly.
Step 4
Once the beef bone broth is rapidly boiling, carefully add the 6 dumplings. Gently stir to prevent them from sticking to each other.
Step 5
After the dumplings have cooked for a bit, drain the soaked rice cake soup slices and add them to the pot. Stir occasionally to prevent the rice cakes from sticking to the bottom, and cook until they are soft and chewy (about 5 minutes).
Step 6
When the rice cakes and dumplings are cooked through, slowly pour the beaten egg mixture in a thin stream around the edges of the boiling soup. This will create delicate strands of cooked egg.
Step 7
Once the egg begins to set, add the sliced green onions and simmer for another minute. The fresh aroma of the green onions will enhance the soup’s flavor. Your delicious Tteok-Mandu-Guk is now ready to serve!
