Hearty Homemade Mandu Tteokguk with Rich Beef Bone Broth
A Comforting Holiday Dish: Delicious Tteok Mandu Guk Made with Handmade Dumplings
Looking for a special dish to make for the upcoming holiday? This recipe introduces a delicious Tteok Mandu Guk (rice cake and dumpling soup) made with heartwarming, handmade kimchi and meat dumplings, simmered in a rich beef bone broth. From the chewy dumpling wrappers to the filling, everything is prepared from scratch, evoking the nostalgic flavors of the Lunar New Year’s soup your mother used to make, offering a deeper and more profound taste. Once you try these homemade dumplings, you’ll find store-bought ones lack something – you’ll be drawn to making them yourself again and again. These lovingly crafted dumplings and rice cakes, boiled in a hearty broth made from scratch, create a satisfying and delicious meal. Our family prefers mandu guk simmered in beef bone broth, and seeing everyone enjoy it so much, I’m thrilled I decided to make it myself this time. This holiday season, set aside your hesitations, and impress your loved ones by simmering a rich Tteok Mandu Guk in homemade beef bone broth using freshly made dumplings – a true expression of love. ^^
Dumpling Wrapper Ingredients- 500g All-purpose flour
- 200g Water
- 5g Salt
- 1 Tbsp Olive oil (for dough)
Dumpling Filling Ingredients- 200g Minced pork
- 200g Minced beef
- 250g Kimchi (finely chopped and squeezed dry)
- 250g Blanched bean sprouts (water squeezed out, finely chopped)
- 250g Cooked glass noodles (finely chopped)
- 1 Egg (separated into yolk and white, then made into thin omelets and sliced, or mixed directly)
- 200g Minced pork
- 200g Minced beef
- 250g Kimchi (finely chopped and squeezed dry)
- 250g Blanched bean sprouts (water squeezed out, finely chopped)
- 250g Cooked glass noodles (finely chopped)
- 1 Egg (separated into yolk and white, then made into thin omelets and sliced, or mixed directly)
Cooking Instructions
Step 1
**Prepare the Dumpling Dough:** In a bread maker or a bowl, combine the flour, water, salt, and olive oil. Knead using the dough function or by hand until a smooth and chewy dough forms. Once the dough is ready, wrap it in plastic wrap and refrigerate for at least 30 minutes to rest. This makes the dough softer and easier to roll.
Step 2
**Marinate and Rest the Filling:** In a bowl, combine the minced pork and beef with salt, MSG (optional), minced garlic, soju, cheongju, and black pepper. Mix well with your hands and let it marinate for about 10 minutes to allow the flavors to meld.
Step 3
**Prepare and Mix Filling Ingredients:** Finely chop the kimchi, removing any excess pulp, and squeeze out any excess liquid. Finely chop the blanched bean sprouts after squeezing out water. Chop the cooked glass noodles. If separating the egg, cook thin omelets from the yolk and white separately, then slice them, or simply beat the egg and add it directly to the filling.
Step 4
**Season and Mix the Filling:** Add the prepared kimchi, bean sprouts, glass noodles, egg, chopped green onion, toasted sesame seeds, and sesame oil to the marinated meat. Gently mix everything together until well combined. Be careful not to overmix, as this can make the filling mushy.
Step 5
**Make the Dumpling Wrappers:** Take the rested dough and place it on a lightly floured work surface. Roll it out thinly and roundly to create dumpling wrappers. Divide the dough into portions and roll each into a thin circle. While store-bought wrappers are convenient, homemade wrappers offer a superior chewy texture.
Step 6
**Shape the Dumplings:** Place a portion of the filling onto the center of a wrapper. Moisten the edges of the wrapper with a little water and carefully fold and seal to enclose the filling securely, preventing any leaks. You can shape them into half-moon, pouch, or any other desired style. Ensure the edges are well-sealed to prevent them from drying out.
Step 7
**Simmer the Beef Bone Broth:** Pour the beef bone broth into a pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and add the rice cake slices. Cook until the rice cakes are tender, stirring occasionally to prevent them from sticking to the bottom.
Step 8
**Add Dumplings and Serve:** When the rice cakes are cooked, add the homemade dumplings to the pot. Cook until the dumplings float to the surface. Once the dumplings are cooked, season the soup with soy sauce or salt to taste. Carefully ladle the finished Tteok Mandu Guk into serving bowls.
Step 9
**Garnish and Enjoy:** Finally, garnish the soup with the prepared egg omelet strips, chopped green onion, and shredded seaweed (optional). Serve the hot Tteok Mandu Guk immediately. You can add a sprinkle of black pepper to taste.
