Super Simple and Rich Tteok-Mandu-Guk
The Secret to Making a Deep-Flavored Tteok-Mandu-Guk Easier Than Instant Ramen
I love Tteok-Mandu-Guk so much that I make it often, and I’ve developed my own little secrets! This recipe is simple and easy, just like making ramen, but it delivers a rich and deep flavor. Would you like to try making this incredibly easy Tteok-Mandu-Guk with me?
Main Ingredients- 250g sliced rice cakes for soup (tteokguk tteok)
- 8-10 dumplings
- 1/3 stalk of green onion
- 1 egg
- 60g ground beef or thinly sliced beef (for bulgogi)
- Shredded seaweed (for garnish)
- 1 pack of pre-made beef bone broth (500ml-1L)
Soup Seasoning- 1 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of black pepper
- Salt to taste
- 1 Tbsp minced garlic
Beef Garnish Seasoning- 1/2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp honey
- Pinch of black pepper
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of black pepper
- Salt to taste
- 1 Tbsp minced garlic
Beef Garnish Seasoning- 1/2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp honey
- Pinch of black pepper
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Soak the rice cakes for soup in cold water for about 30 minutes until they become soft and pliable. If your dumplings are small, take out about 10. The secret ingredient for this recipe is the pre-made beef bone broth!
Step 2
If you’re using frozen dumplings, they can burst if cooked for too long. To prevent this, lightly sprinkle some water on the dumplings and microwave them for about 2 minutes to thaw. This step helps them cook evenly without bursting.
Step 3
☆ Making the Garnish: First, lightly beat one egg. Heat a lightly oiled pan over low heat and cook the egg thinly to make an egg crepe. Once cooked, let it cool slightly, then roll it up like a sushi roll and slice it thinly.
Step 4
Now it’s time to prepare the beef garnish. For the 60g of ground beef or thinly sliced beef, mix in 1/2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp honey, 1/2 Tbsp minced garlic, and a pinch of black pepper. Marinate it well, just like you would for bulgogi.
Step 5
Place the marinated beef in a pan and stir-fry over medium-low heat. Cook it gently, rather than on high heat, until the juices have evaporated and the beef looks somewhat dry and fluffy. Slice the prepared egg crepe into bite-sized pieces. Your garnish is now ready! Isn’t it simple?
Step 6
☆ Cooking the Tteok-Mandu-Guk: Let’s start cooking the Tteok-Mandu-Guk! You can use any brand of pre-made beef bone broth. However, using only bone broth can sometimes be a bit too rich, so diluting it with an equal amount of water (1:1 ratio) is recommended for a balanced flavor. Bring this diluted broth to a boil, adding 1 Tbsp of soy sauce for soup.
Step 7
Once the broth is boiling, add the softened rice cakes. Season with about 1/3 Tbsp of salt to adjust the flavor, and add 1 Tbsp of minced garlic for a refreshing taste. Stir occasionally to prevent the rice cakes from clumping together.
Step 8
When the rice cakes are mostly cooked and floating, carefully add the microwaved dumplings. Cook for about 5 more minutes, making sure not to overcook them, until the dumplings are heated through. Be mindful of the heat to prevent the dumplings from falling apart.
Step 9
Finally, add the diagonally sliced green onions and simmer for another moment. Your delicious Tteok-Mandu-Guk is ready! It’s so easy, isn’t it? If making the garnish feels like too much work, you can simply whisk the egg into the broth at the end; it makes the soup wonderfully creamy and flavorful.
Step 10
Ladle the finished Tteok-Mandu-Guk into bowls. Artfully arrange the prepared beef garnish, egg crepe slices, and shredded seaweed on top for a beautiful presentation. You can enjoy a rich and deep-flavored Tteok-Mandu-Guk without making a separate meat broth. The entire cooking process takes less than 20 minutes, making it as easy as preparing ramen. Give this recipe a try!
