Hearty Anchovy Broth Tteok-Mandu-Guk (Rice Cake and Dumpling Soup)
Simple Guide to Preparing Anchovies and Making Delicious Tteok-Mandu-Guk with Anchovy Broth
Learn how to prepare anchovies for a clean broth and make a savory Tteok-Mandu-Guk. This recipe will guide you step-by-step, ensuring a delicious outcome even for beginners.
For the Anchovy Broth
- 1 bag (approx. 100g) dried anchovies for broth
- 2 pieces dried kelp (kombu), about 10x10cm each
- 1 onion (washed thoroughly, skin on)
- 2 stalks of green onion (mostly the white parts)
- 2 dried shiitake mushrooms (stems removed)
Cooking Instructions
Step 1
First, let’s make the essential anchovy broth for our delicious Tteok-Mandu-Guk. Prepare one bag of dried anchovies meant for making broth. Removing the innards and heads of the anchovies will result in a much cleaner-tasting broth. Gently pull off the anchovy heads, split the body in half, and remove the intestines and backbone. Use only the body parts. (Tip: While you can use the anchovies without removing heads and innards, removing them significantly reduces any fishy smell and yields a deeper, clearer broth.)
Step 2
Store the cleaned anchovies in a zip-top bag in the freezer so you can use them fresh whenever needed. (Tip: If you plan to eat the anchovies directly, lightly toasting them in a dry pan enhances their nutty flavor. They make a great snack, especially dipped in gochujang for an appetizer.)
Step 3
Now, let’s prepare the ingredients for the Tteok-Mandu-Guk. Soak the sliced rice cakes in warm water for about 30 minutes; this helps them absorb flavors and become tender. Beat one egg, ensuring the chalazae (white stringy bits) are removed for a smooth texture.
Step 4
In a pot, add about 1.5 to 2 liters of water. Add the prepared anchovies, 2 pieces of dried kelp, 1 whole onion (washed with skin), 2 stalks of green onion (mainly the white parts), and 2 dried shiitake mushrooms. Bring to a boil over high heat. Once the water boils, remove the kelp after 5 minutes. Boiling kelp for too long can impart a bitter taste.
Step 5
After removing the kelp, reduce the heat to medium-low and continue to simmer for about 20-30 minutes, allowing the flavors from the anchovies and vegetables to fully infuse the water. A longer simmer will result in a deeper, richer flavor. Turn off the heat and strain the broth, removing all the anchovies, onion, green onion, and shiitake mushrooms to obtain a clear broth.
Step 6
Ensure your egg is well-beaten, as prepared earlier, with the chalazae removed for smoothness.
Step 7
Finely chop the green onion that will be used as a garnish.
Step 8
Add the pre-soaked rice cakes to the strained anchovy broth and bring it back to a boil.
Step 9
Once the rice cakes start to float, add 1 tablespoon of minced garlic. The garlic’s pungency will enrich the soup’s flavor.
Step 10
For an extra boost of umami, add 1 teaspoon of Dashida (optional).
Step 11
Taste the broth and adjust the seasoning with salt or soup soy sauce if needed. Be careful not to make it too salty.
Step 12
Now, add the prepared dumplings to the pot. Using frozen dumplings is convenient as they cook quickly.
Step 13
Continue to boil for about 5-7 minutes, or until both the rice cakes and dumplings are fully cooked and floating to the surface. The rice cakes should be soft, and the dumpling wrappers should appear translucent.
Step 14
Skim off any scum that rises to the surface during boiling for a cleaner and more pleasant broth.
Step 15
Once the rice cakes and dumplings are cooked, slowly pour the beaten egg in a circular motion around the edges of the pot. Avoid stirring immediately; let the egg set and cook into delicate ribbons. Gently pour to prevent large clumps.
Step 16
You’ll see the egg cook beautifully, creating delicate, fluffy strands within the soup.
Step 17
Finally, add the chopped green onions and simmer for another minute before turning off the heat. The fresh aroma of the scallions will enhance the soup’s flavor.
Step 18
Ladle the soup into bowls and garnish with shredded dried seaweed. Your warm and satisfying Tteok-Mandu-Guk is complete! Serve it with the care you’d give a honored guest for an even more special meal. Enjoy!
