Heartwarming and Satisfying Tteok Mandu Guk (Rice Cake and Dumpling Soup)
How to Make Tteok Mandu Guk: A Simple Yet Flavorful Korean Dumpling Soup Recipe
Sometimes, when you’re dining alone, meals can become an afterthought. For those moments when you crave a proper, comforting meal, I love making this simple Tteok Mandu Guk (rice cake and dumpling soup). This recipe uses standard Korean soup spoon measurements (큰술). It’s a perfect solo meal that’s both easy to prepare and deeply satisfying. Enjoy the delightful combination of chewy rice cakes, savory dumplings, and a rich, flavorful broth that will warm you from the inside out, especially on chilly days.
Main Ingredients- 140g Frozen Mandu (Korean dumplings, about 6-7 dumplings)
- 60g Tteokguk Tteok (sliced rice cakes for soup, about 1 cup)
- 25g Korean Zucchini (about 1/4 small zucchini)
- 15g Carrot (about 1/5 small carrot)
- 15g Green Onion (about 1/4 stalk)
- 1 Egg
- 1 Concentrated Broth Cube (e.g., Anchovy or Vegetable stock cube)
- 550-600ml Water
Seasoning- 0.5 Tbsp Soup Soy Sauce (Gukganjang)
- 2-3 Pinches Salt
- Pinch of Black Pepper
- 0.5 Tbsp Soup Soy Sauce (Gukganjang)
- 2-3 Pinches Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, rinse the sliced rice cakes (Tteokguk Tteok) under cold running water and drain them well. If your rice cakes are hard and stiff, soaking them in cold water for a short while before cooking will make them softer. The frozen dumplings can be used directly without thawing.
Step 2
Wash the Korean zucchini and carrot, then julienne them into approximately 3mm thick strips. Slice the green onion diagonally. Prepare the concentrated broth cube. If you have homemade anchovy or vegetable stock, using that instead of the cube will yield an even deeper flavor.
Step 3
Crack one egg into a bowl. Add about 1 pinch of salt to season it slightly, then beat the egg with a fork or chopsticks until well combined, creating an egg wash. Preparing the egg wash beforehand makes it easier to pour into the simmering soup for beautifully cooked ribbons of egg.
Step 4
Now, grab a pot and add 550ml of water along with the concentrated broth cube. Bring this mixture to a boil over high heat with the lid off. Boiling the broth base first helps to develop a richer flavor.
Step 5
Once the broth is vigorously boiling, carefully add the frozen dumplings and the rinsed rice cakes. Gently stir with chopsticks to separate the rice cakes and prevent them from sticking to the bottom of the pot.
Step 6
Immediately after adding the dumplings and rice cakes, stir in 0.5 tablespoon of soup soy sauce (Gukganjang). It’s best to start with a smaller amount of seasoning and adjust later to your taste. You can use regular soy sauce, but it might result in a darker broth color.
Step 7
When the soup returns to a rolling boil, reduce the heat to medium. Let it simmer for about 3 minutes to ensure the dumplings and rice cakes are cooked through. Cooking time can vary depending on the heat of your stove and the type of dumplings and rice cakes used, so it’s good to check for doneness.
Step 8
After the simmering time, add the julienned zucchini, carrots, and diagonally sliced green onions to the pot. Stir them in gently.
Step 9
Once the soup comes back to a boil, slowly drizzle the prepared egg wash in a circular motion around the edges of the pot. Avoid stirring vigorously at this stage; let the egg cook into delicate ribbons.
Step 10
As the egg cooks and floats to the surface, gently swirl the soup with a spoon to break up the egg ribbons slightly without fully scrambling them. Just before turning off the heat, taste the broth. If it needs more salt, add the remaining 2-3 pinches of salt and stir. Add a pinch of black pepper to taste for extra aroma.
Step 11
Finally, sprinkle a pinch of black pepper as desired. Your delicious Tteok Mandu Guk is ready! Serve hot, perhaps with a bowl of rice, for a truly comforting and hearty meal.
