Hearty Homemade Mandu Tteokguk (Dumpling Rice Cake Soup)
Making Festive Mandu Tteokguk for Holidays
This recipe features a clear anchovy and kelp broth, filled with delicious kimchi dumplings and chewy rice cakes. It’s a special dish perfect for creating a festive holiday atmosphere.
Premium Kimchi Dumpling Filling Ingredients- 1/4 head well-fermented kimchi (aged kimchi)
- 1/4 block firm tofu
- 100g ground pork
- 20g glass noodles
- 2 stalks green onions
- 1/4 onion
- A handful of bean sprouts
Chewy Dumpling Wrapper Ingredients- 200g all-purpose flour (or wheat flour)
- 1 Tbsp canola oil
Abundant Tteokguk Ingredients- 4 homemade kimchi dumplings
- 1 handful tteokguk tteok (rice cakes for soup, approx. 100g)
- 4-5 cups clear anchovy broth (800ml – 1000ml)
- A handful of oyster mushrooms
- 1 small piece carrot (approx. 30g)
- 4 leaves Napa cabbage (outer leaves)
Kimchi Dumpling Filling Seasoning- 1/2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- A pinch of black pepper
Tteokguk Seasoning- 1 tsp sea salt (or coarse sea salt)
- 200g all-purpose flour (or wheat flour)
- 1 Tbsp canola oil
Abundant Tteokguk Ingredients- 4 homemade kimchi dumplings
- 1 handful tteokguk tteok (rice cakes for soup, approx. 100g)
- 4-5 cups clear anchovy broth (800ml – 1000ml)
- A handful of oyster mushrooms
- 1 small piece carrot (approx. 30g)
- 4 leaves Napa cabbage (outer leaves)
Kimchi Dumpling Filling Seasoning- 1/2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- A pinch of black pepper
Tteokguk Seasoning- 1 tsp sea salt (or coarse sea salt)
- 1/2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- A pinch of black pepper
Tteokguk Seasoning- 1 tsp sea salt (or coarse sea salt)
Cooking Instructions
Step 1
Let’s start by preparing the dumpling filling. Squeeze out excess moisture from the kimchi and mince it finely. Soak the glass noodles in lukewarm water, then boil and mince them. Boil the bean sprouts, drain well, and mince them finely. Season the ground pork lightly with soy sauce, sesame oil, and pepper. Place all the minced ingredients (kimchi, glass noodles, bean sprouts, pork) into a cheesecloth and squeeze out any remaining moisture; this will result in a cleaner dumpling filling. In a bowl, combine the squeezed ingredients and season lightly with soy sauce, sesame oil, toasted sesame seeds, and black pepper. Mix gently.
Step 2
Now, let’s make the dumpling wrappers. In a bowl, combine the flour with canola oil and a little warm water to form a dough. Knead the dough until smooth, then wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes. After resting, take out the dough, knead it again to make it pliable, and then roll it out thinly into wrapper circles. (If you’re short on time, using store-bought fresh dumpling wrappers is a convenient alternative.)
Step 3
Place a spoonful of the prepared dumpling filling onto the center of each wrapper. Lightly moisten the edges of the wrapper with water and carefully fold and pinch to seal, shaping them into dumplings. Your beautifully crafted dumplings are now ready to be cooked!
Step 4
Next, we’ll make the broth that adds a rich flavor to the tteokguk. In a pot, add 800ml to 1000ml of cold water, along with dried anchovies for broth and a piece of dried kelp. Bring to a boil over medium heat. Once boiling, remove the kelp. Continue to simmer the anchovies for about 10 more minutes to extract a refreshing and clear broth. For a clearer broth, strain it through a fine-mesh sieve.
Step 5
Let’s prepare the vegetables that will enhance the soup’s flavor. Peel the carrot and slice it into rounds about 0.3cm thick. Then, cut each round into four wedges to create small bâtonnet shapes.
Step 6
Wash the Napa cabbage leaves and cut them into thick strips. The cabbage will release a refreshing sweetness into the broth as it cooks.
Step 7
Trim the tough ends of the oyster mushrooms and then separate them into bite-sized pieces or cut them in half.
Step 8
Pour the prepared anchovy broth into a pot and bring it to a boil. Add the tteokguk tteok, dumplings, and sliced carrots first. Once the rice cakes and dumplings float to the surface and begin to cook, add the Napa cabbage and oyster mushrooms. Cook until all the ingredients are tender. Finally, season the soup with sea salt to taste. For an extra decorative touch and added flavor, you can garnish with chopped green onions or thinly sliced egg omelet. Your delicious Mandu Tteokguk is now complete!
