Hearty and Delicious Tteok-Mandu-Guk (Rice Cake and Dumpling Soup)
Simple Recipe for Tteok-Mandu-Guk: A Non-Spicy Egg Tteokguk Loved by Kids
This is a warm and comforting bowl of Tteok-Mandu-Guk, featuring a savory broth that isn’t spicy, making it a hit even with children. It serves as a satisfying meal alternative to rice. Making tteokguk or manduguk is remarkably simple once the broth is ready; you’re more than halfway there! Unlike beef tteokguk that requires pre-sautéing meat, this recipe involves simply adding dumplings and letting it simmer, making it quick and delicious. While anchovy-kelp broth is standard, for an even quicker approach, consider using broth coins. When you need a fast and easy recipe, broth coins save time and deliver a rich flavor, ensuring anyone can make this dish with ease. As the weather turns chilly and a crisp breeze sets in, there’s nothing quite like a comforting, savory soup. We’ll guide you step-by-step through making Tteok-Mandu-Guk, enjoying the chewy rice cakes, tender dumplings, and the rich, flavorful broth infused with eggs.
Ingredients- 500g rice cake slices for soup (tteokguk tteok)
- 15-20 frozen dumplings (mandu)
- 1.5L water
- 2 broth coins
- 2-3 eggs
- 1 Tbsp soup soy sauce (guk-ganjang)
- 0.5 Tbsp fish sauce (chamchi-aek)
- 1 Tbsp minced garlic
- 1/2 stalk green onion
- A pinch of black pepper
Cooking Instructions
Step 1
Gently thaw the rice cake slices for soup (tteokguk tteok) and frozen dumplings by placing them in the refrigerator or at room temperature beforehand. Cooking them directly from frozen can result in a cloudy broth or cause the dumplings to burst. I recommend letting them thaw naturally at room temperature for about 2 hours before cooking.
Step 2
While anchovy-kelp broth is perfectly fine, if you’re looking for a simpler and quicker cooking method, using commercial broth coins is a great option. They provide a rich flavor similar to traditional broth, making them a recommended secret for an easy broth base. Add 2 broth coins to 1.5L of water and bring it to a boil.
Step 3
While the broth coins dissolve and the water boils, prepare the remaining ingredients. Finely chop the green onion.
Step 4
You can use either 2 or 3 eggs; we prefer 3 for our family as we enjoy eggs. You could also make an egg omelet, slice it, and use it as a garnish on top. Alternatively, you can whisk the eggs directly into the soup. For this simple recipe, we’ll show you how to quickly incorporate the whisked eggs into the simmering broth for a delicious result.
Step 5
Rinse the rice cakes in cold water and drain them.
Step 6
Once the broth is boiling, add the frozen dumplings first and cook until they float to the surface. Cover the pot and let it simmer for about 3-4 minutes.
Step 7
Skim off any foam that rises to the surface during cooking to ensure a clear and clean broth.
Step 8
Now, let’s season the soup. Add 1 tablespoon of soup soy sauce, 0.5 tablespoon of fish sauce, and 1 tablespoon of minced garlic. Let it simmer for a short while. Keep in mind that the saltiness can vary depending on the broth base, so you can adjust the seasoning with a little salt at the end if needed.
Step 9
After simmering for a bit, add the rice cakes. Cook them just until they become tender and soft. Once the soup comes to a boil, maintain a slightly high heat, stirring occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 10
For the egg, instead of making a separate omelet, gently pour the whisked egg mixture into the simmering broth in a steady stream, allowing it to cook evenly.
Step 11
Continue to boil over high heat without stirring too much, to keep the broth from becoming cloudy. This method results in a rich, flavorful broth, similar to a classic egg drop soup.
Step 12
Finally, add the chopped green onion and let it simmer briefly to finish. You don’t need to overcook the green onions; you can remove it from heat right away. Taste the soup and adjust seasoning with a little salt if desired.
Step 13
Add a pinch of black pepper to your preference and your soup is ready! Enjoy this hearty one-bowl meal with its chewy rice cakes and delicious dumplings. This recipe is so simple yet incredibly tasty, I’ve stocked up on plenty of garae-tteok (long rice cakes) to make it throughout the winter. 🙂 You can also add a sprinkle of seaweed flakes on top for extra flavor. I highly recommend Tteok-Mandu-Guk as a complete meal that requires nothing more than kimchi on the side. On these cold days, may this warm soup bring comfort to both your body and soul. ^^
