Anchovy Broth Tteokmandu-guk (Rice Cake and Dumpling Soup)
Delicious Tteokmandu-guk Without Meat: How to Make Tteokguk with Anchovy Broth
I love making and eating tteokguk not just for holidays, but anytime! When you make tteokguk with anchovy broth instead of meat, it’s easy to prepare and results in a delicate and clean-tasting soup. I highly recommend tteokguk or tteokmandu-guk when you want a simple yet satisfying meal. The rich flavor from the anchovy and kelp broth, chewy rice cakes, and hearty dumplings create a truly wonderful harmony.
Main Ingredients- 40g Tteokguk rice cakes (sliced)
- 6 dumplings
- 25g Green onion
- 1 Egg
- 3 sheets Seasoned seaweed (Gim)
Anchovy Broth Ingredients- 1L Water
- 3 sheets Dried kelp
- 6 Dried anchovies (for broth)
- 1/2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp Minced garlic
- 1 Tbsp Fish sauce (Myeolchi-aekjeot)
- 1/3 tsp Salt
- Pinch of Black pepper
- 1L Water
- 3 sheets Dried kelp
- 6 Dried anchovies (for broth)
- 1/2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp Minced garlic
- 1 Tbsp Fish sauce (Myeolchi-aekjeot)
- 1/3 tsp Salt
- Pinch of Black pepper
Cooking Instructions
Step 1
If your tteokguk rice cakes are frozen, soak them in water for about 15 minutes. After soaking, rinse them thoroughly under running water twice. If they are not frozen, simply rinse them under running water twice. Make sure to rinse them so they don’t stick together.
Step 2
If your dumplings are frozen, take them out about 20-30 minutes before cooking and let them thaw at room temperature. This helps the filling cook evenly.
Step 3
Slice the green onion thinly on the bias or into thin rounds for garnish. You can choose the slicing method that you prefer.
Step 4
If you prefer a clear and visually appealing broth, I recommend making egg garnish. For the egg garnish, separate the egg white and yolk.
Step 5
Set your pan over low heat. Add a small amount of oil, and once the pan is warm, pour in the egg white and cook thinly. Do the same for the egg yolk.
Step 6
Once the egg crepes are lightly cooked over low heat, let them cool slightly. Then, cut them into your desired garnish shape. Long, thin strips look pretty, but I cut mine into diamond shapes for easier eating.
Step 7
Cut the 3 sheets of seasoned seaweed into bite-sized pieces using scissors. The seaweed will add a lovely aroma at the end.
Step 8
Prepare 3 sheets of kelp and 6 dried anchovies for the broth. Remove the heads and guts from the anchovies, as these can cause a fishy taste.
Step 9
In a pot, combine 1 liter of water with the kelp and anchovies. Bring to a boil over medium heat to create the anchovy broth.
Step 10
Once the broth is boiling vigorously, remove and discard the anchovies and kelp. This step is crucial for a clean-tasting broth.
Step 11
After removing the anchovies and kelp, add the soaked tteokguk rice cakes to the clear broth.
Step 12
When the rice cakes are cooked and floating to the surface, it’s time to season the broth. Seasoning after the rice cakes float ensures they don’t absorb too much salt and keeps the broth’s flavor balanced.
Step 13
Add 0.5 tablespoon of minced garlic. This will infuse the broth with a wonderful aroma and flavor.
Step 14
Add 0.5 tablespoon of soy sauce for soup (Guk-ganjang) to enhance the umami. It’s best to add this first, taste, and then adjust with salt for a deeper flavor.
Step 15
Add 1 tablespoon of fish sauce (Myeolchi-aekjeot) to further boost the savory and seafood notes.
Step 16
After tasting the broth with the current seasonings, adjust the saltiness with additional salt if needed. Feel free to adjust the seasoning to your personal preference.
Step 17
Once the seasoning is adjusted, add the thawed dumplings. Simmer over medium-low heat until the dumplings are fully cooked.
Step 18
If you’re not using egg garnish and prefer to swirl the egg directly into the soup: once the dumplings are cooked and the broth is simmering, stir the soup vigorously in one direction with chopsticks to create a vortex. Slowly pour the beaten egg into the center of the vortex to create a beautiful ‘egg flower’.
Step 19
If you are adding the egg as a separate garnish: after adding the dumplings and simmering over medium-low heat, turn off the heat when the broth is bubbling. Add the sliced green onions. Finish with 2-3 gentle cracks of black pepper. Your Tteokmandu-guk is ready!
Step 20
Ladle the finished Tteokmandu-guk into a serving bowl and artfully arrange the prepared garnishes (egg crepe strips, sliced seasoned seaweed). Enjoy your delicious meal!
