Clear and Deep Flavor! Anchovy Broth Tteok-Mandu-Guk Recipe
Perfect for New Year’s Day and Holidays! Easy and Delicious Tteok-Mandu-Guk Recipe
Today, we’re sharing a recipe for delicious Tteok-Mandu-Guk made with a clear and deep broth using only anchovies, without any beef bone broth. This is a beginner-friendly recipe that anyone can easily follow.
Main Ingredients- 3 handfuls Tteokguk rice cakes (approx. 300g)
- 30 dried anchovies for broth (approx. 20g)
- 2 eggs
- 200g beef (for soup)
- 1/2 stalk green onion or scallion
Seasonings and Others- 1 Tbsp soup soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp sesame oil
- 800ml water (approx. 4 cups)
- Seaweed flakes (for garnish, optional)
- 1 Tbsp soup soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp sesame oil
- 800ml water (approx. 4 cups)
- Seaweed flakes (for garnish, optional)
Cooking Instructions
Step 1
First, let’s make the broth that will be the soul of your Tteok-Mandu-Guk. In a pot, combine 800ml of water and 30 dried anchovies. Bring to a boil over medium heat and simmer for 10-15 minutes to create the anchovy broth. Avoid boiling for too long to prevent a fishy taste.
Step 2
Soak the 3 handfuls of tteokguk rice cakes in cold water for about 10 minutes until softened. If the rice cakes are hard, soaking them before cooking is crucial to prevent them from falling apart and to ensure they cook deliciously.
Step 3
While the broth is simmering, crack 2 eggs into a bowl. Add a pinch of salt and whisk well. Removing the chalazae (the stringy bits) will result in a clearer broth.
Step 4
In another pot (or the same pot after cleaning), heat 1 Tbsp of sesame oil over low heat. Add 200g of beef and stir-fry slowly. Breaking up the beef as it cooks will improve the texture.
Step 5
Once the beef is almost cooked, remove the anchovies from the simmering broth. Then, pour all the broth into the pan with the cooked beef. Bring to a boil to let the broth and beef meld together.
Step 6
Drain the pre-soaked rice cakes and add them to the boiling broth. Gently stir to prevent them from sticking together.
Step 7
Now it’s time to season the soup. Add 1 Tbsp of minced garlic, 1 Tbsp of fish sauce, and 1 Tbsp of soup soy sauce to season. Using fish sauce adds a wonderful savory depth.
Step 8
As the soup comes to a boil, slowly pour the whisked eggs in a circular motion around the edges of the pot. Let the eggs set without stirring immediately; they will float like beautiful egg ribbons.
Step 9
Continue to boil for another 2-3 minutes until the rice cakes are soft and translucent. You can check if they are cooked by tasting one.
Step 10
Finally, add a generous amount of chopped green onions or scallions for a refreshing and clean finish. Adding onions enhances the overall flavor of the Tteok-Mandu-Guk.
Step 11
Taste and adjust the seasoning with salt if needed. Tteok-Mandu-Guk becomes more flavorful as it simmers, so it’s best to season it slightly less initially.
Step 12
Your delicious Tteok-Mandu-Guk is almost ready! You can achieve such a deep and hearty broth using only anchovies. It looks incredibly appetizing!
Step 13
For an even more appealing presentation, sprinkle with seaweed flakes as a garnish. Enjoy it hot right away for the best taste.
