Hearty Tteok-Mandu-Guk with Rich Beef Bone Broth
Tteok-Mandu-Guk Made with Deep and Flavorful Beef Bone Broth
November has arrived, and it’s time to recharge your energy with a delicious home-cooked meal! If you’re feeling a bit tired from recent outings or simply don’t feel like cooking, a bowl of warm and satisfying Tteok-Mandu-Guk is the perfect solution. This recipe uses readily available beef bone broth from the market and fresh ingredients, making it easy for anyone to prepare.
Ingredients- Dumplings (Gyoza-style recommended)
- Rice cake slices (soaked in cold water)
- Store-bought beef bone broth
- Water
- Minced garlic
- Soy sauce for soup
- Salt
- Eggs
- Green onion (chopped)
- Coarsely ground black pepper
- Seaweed flakes (for garnish)
Cooking Instructions
Step 1
Prepare the store-bought beef bone broth. Combine the beef bone broth and water in a 1:1 ratio and place it in a pot. Bring to a boil, then reduce the heat to medium-low.
Step 2
Prepare your preferred type of dumplings. Gyoza-style dumplings offer a great texture contrast with their chewy wrappers and savory filling. Add about 20 dumplings to the pot, according to your family’s preference, and let them cook. The broth will become richer as the dumplings simmer.
Step 3
Soak the rice cake slices in cold water for about 30 minutes beforehand. This prevents them from sticking together and ensures they cook evenly and become tender. Drain the soaked rice cakes and add them to the pot. Cook until the rice cakes are soft.
Step 4
Now it’s time to season. Add half a tablespoon of minced garlic and 1 tablespoon of soy sauce for soup. Adjust the seasoning with about 1 teaspoon of salt, tasting as you go. It’s better to start with less seasoning and add more if needed.
Step 5
Lightly beat two eggs in a separate bowl. Slowly pour the beaten eggs in a circular motion over the simmering Tteok-Mandu-Guk. Avoid stirring immediately after pouring; let the egg set like a delicate ribbon in the soup. (Alternatively, you can pan-fry the egg into a thin omelet and garnish.)
Step 6
Add the chopped green onions and a pinch of coarsely ground black pepper for extra aroma and flavor. Bring the soup to a final simmer. Ladle the hot Tteok-Mandu-Guk into bowls. Garnish with seaweed flakes, if desired, and enjoy!
