Nutty and Nutritious Cashew Kal-Tteok-Mandu-Guk
Revitalize Leftover Holiday Foods! A Nutritious Kal-Tteok-Mandu-Guk Enriched with Creamy Cashews
No holiday is complete without Tteok-Mandu-Guk (rice cake and dumpling soup)! This recipe is a wonderful way to use up any leftover holiday ingredients and create a hearty, delicious meal. Instead of meat, we’re making a deep, savory broth with anchovies and shiitake mushrooms, then enriching it with blended cashews for a wonderfully creamy and nutty flavor. Cashews are also known for boosting immunity and providing antioxidants, making this dish even healthier. The chewy knife-cut noodles, rice cakes, and tender dumplings combine to create a truly special Kal-Tteok-Mandu-Guk, perfect for warming you up on a chilly day.
Main Ingredients- 100g Kal-guksu noodles (knife-cut noodles)
- 1 handful Tteokguk rice cakes (approx. 100g)
- 5 Potato dumplings
- 1 Egg
- 6-8 Dried anchovies (for broth)
- 1 Tbsp Dried shrimp
- 1 piece Dried kelp (approx. 5x5cm)
- 1 Tbsp Minced garlic
- 1 Tbsp Chopped scallions
- 8 cups Water (1.6L)
- 1 Korean chili pepper (Cheongyang)
- 1 handful Cashews (approx. 30g)
Seasoning- 1/2 tsp Soy sauce or salt (adjust to taste)
- Pinch of black pepper
- 1/2 tsp Soy sauce or salt (adjust to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare all the ingredients listed for the recipe. Wash and trim the vegetables. Mince the garlic and chop the scallions.
Step 2
Have your minced garlic and chopped scallions ready. Lightly rinse the cashews under cold water and drain. (There’s no need to soak the cashews beforehand.)
Step 3
In a pot, combine 8 cups of water with the dried anchovies, dried shrimp, dried kelp, and shiitake mushrooms (optional, but great for broth). Bring to a boil over high heat. Once boiling, remove the kelp after 5 minutes. Continue to simmer the remaining ingredients for about 15 minutes to create a deep-flavored broth. Strain the broth through a fine sieve to get a clear liquid. Set aside about 1 cup of the broth to cool.
Step 4
Crack the egg into a bowl. Remove the chalazae (the white stringy bits) and whisk until well beaten. Finely chop the Korean chili pepper.
Step 5
Gently loosen the kal-guksu noodles if they are clumped together. Rinse them briefly under running water in a sieve to wash off excess flour. This helps prevent the noodles from clumping in the soup.
Step 6
In a blender, combine the cooled 1 cup of reserved broth and the prepared cashews. Blend until smooth and creamy. Ensure the cashews are thoroughly ground.
Step 7
Pour the strained clear broth back into the pot. Add the blended cashew mixture and stir well to combine. Bring to a simmer over medium heat.
Step 8
As the broth heats up, skim off any foam or scum that rises to the surface with a spoon. This will result in a clearer and cleaner-tasting soup.
Step 9
Add the kal-guksu noodles first and cook them. Once the noodles are halfway cooked, add the tteokguk rice cakes and potato dumplings. Continue to cook until everything is tender. Keep the lid off while cooking to prevent the noodles and rice cakes from becoming mushy. Add the chopped chili pepper, minced garlic, and chopped scallions, and cook for another moment.
Step 10
Finally, slowly drizzle the beaten egg in a circular motion around the edges of the pot. Once the egg is mostly set and forms ribbons, turn off the heat immediately. Ladle the delicious and nutritious cashew Kal-Tteok-Mandu-Guk into serving bowls. Enjoy!
