Nutritious Three-Color Brown Rice Tteok-Mandu-Guk
Make Festive Tteok-Mandu-Guk with Three-Color Brown Rice (Perilla Seed Flavor, Chicken Broth Base, Egg Garnish)
Create a delicious Tteok-Mandu-Guk (rice cake and dumpling soup) using beautifully colored three-color brown rice cakes, naturally dyed with purple sweet potato and pumpkin. We’ve enriched the flavor and nutrition by adding nutty perilla seed powder to a clear broth made from chicken breast. Start the new year deliciously with this hearty and healthy Tteok-Mandu-Guk, also perfect for a diet meal.
Main Ingredients- 220g frozen shrimp dumplings
- 200g three-color brown rice tteokguk tteok (or regular tteokguk tteok)
- 100g chicken breast
- 2 eggs
- 1.5L water (for broth)
- 2 stalks scallions
- 1 Tbsp sesame oil (for cooking egg garnish)
Seasoning & Broth- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp cooking wine (Mirin)
- 2 Tbsp Tsuyu (or 1 Tbsp fish sauce/tuna extract)
- 2 Tbsp perilla oil
- 2 Tbsp perilla seed powder
- 1 Tbsp minced garlic
- Salt to taste
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp cooking wine (Mirin)
- 2 Tbsp Tsuyu (or 1 Tbsp fish sauce/tuna extract)
- 2 Tbsp perilla oil
- 2 Tbsp perilla seed powder
- 1 Tbsp minced garlic
- Salt to taste
Cooking Instructions
Step 1
Here are all the ingredients ready to make a delicious Three-Color Brown Rice Tteok-Mandu-Guk. It’s perfect for festive occasions and a satisfying meal any time.
Step 2
For the three-color brown rice tteokguk tteok, avoid soaking them in water after thawing, as this can make them mushy. Simply rinse them lightly and drain. Thaw the frozen shrimp dumplings at room temperature. Having these prepped makes the cooking process much smoother.
Step 3
Rinse the chicken breast under running water. Place it in a pot, cover with water, and bring to a boil over high heat. Once boiling, turn off the heat, remove the chicken breast, and rinse it again under running water. This step helps remove any gamey odor and ensures a cleaner broth.
Step 4
1. Place the blanched chicken breast and 1.5L of fresh water into a pot and bring to a boil over high heat. 2. Once boiling, reduce to medium heat and skim off any foam or impurities that rise to the surface. 3. Simmer over medium-low heat for about 20 minutes to extract the chicken broth. 4. Remove the cooked chicken breast to use in the dish or save for later. 5. The broth from boiling chicken breast is low in fat and rich in umami, making it an excellent base for soups like Tteok-Mandu-Guk. You can also use anchovy-kelp broth, chicken stock, or bouillon cubes for convenience. (Tip: Check out this delicious beef tteokguk recipe too: @6971880)
Step 5
Separate the yolks and whites of the 2 eggs into different bowls. Add a pinch of salt to each and whisk them thoroughly. This preparation allows for making beautiful yellow (yolk) and white (egg white) garnishes.
Step 6
1. Heat a lightly oiled pan over low heat. Add 1 Tbsp of sesame oil and spread it thinly with a paper towel to lightly coat the pan, then preheat. 2. First, pour in the egg yolks and cook them into a thin, even layer. While yolk garnish doesn’t stick as much, the white garnish can be prone to sticking. Cooking the yolk garnish first helps ‘season’ the pan. 3. Once the yolk garnish is cooked, flip it, cook briefly, and then remove it to cool. 4. Next, cook the egg whites in the same manner to create a thin omelet. 5. Once completely cooled, roll up the egg garnishes and thinly slice them into strips. Thinly slice the chicken breast along the grain for garnish as well.
Step 7
Season the chicken broth (approx. 1L) by adding 2 Tbsp of soup soy sauce, 2 Tbsp of cooking wine (mirin), and 2 Tbsp of Tsuyu. If Tsuyu is unavailable, you can substitute with 1 Tbsp of fish sauce or tuna extract. Finally, add 2 Tbsp of perilla oil for aroma. Taste and adjust the seasoning with salt if needed. It’s best to start with a milder flavor and adjust, rather than making it too salty.
Step 8
1. Pour the chicken broth back into the pot and bring it to a rolling boil over high heat. 2. Once the broth is boiling, add 1 Tbsp of minced garlic and stir well. 3. Add the thawed shrimp dumplings. 4. When the dumplings start to float and are partially cooked, add the prepared tteokguk tteok.
Step 9
After adding the rice cakes, stir gently only once or twice with a spatula to prevent them from sticking to the bottom of the pot. Stirring too often can cause the rice cakes to break apart or the broth to become cloudy.
Step 10
When the tteokguk tteok floats to the surface, they are almost fully cooked. Check the tenderness of the rice cakes.
Step 11
Add the 2 stalks of scallions, cut into 4cm lengths, and simmer for another moment. The fresh aroma of the scallions will enhance the soup’s flavor.
Step 12
Finally, add a generous 2 Tbsp of nutty perilla seed powder and give it a quick stir. Turn off the heat immediately. It’s important to ensure the perilla flavor permeates the entire soup.
Step 13
Your delicious Three-Color Brown Rice Tteok-Mandu-Guk is ready! Look at the steam rising – it’s so appetizing!
Step 14
Ladle the finished Tteok-Mandu-Guk into a deep bowl. Artfully arrange the thinly sliced chicken breast and the yellow and white egg garnishes on top. Enjoy your nutritious and flavorful Tteok-Mandu-Guk!
