Hearty and Comforting Korean Rice Cake and Dumpling Soup (Tteok Mandu Guk – Military Style)
Making Army-Style Tteok Mandu Guk: A Feast for the First Day of the New Year
This is the very first recipe I’m sharing this year, and it’s so delicious that I just had to introduce it! It’s especially delightful to eat on New Year’s Day. Let’s get started with this recipe for army-style Tteok Mandu Guk! This recipe aims for a deep, satisfying flavor, reminiscent of comfort food, and is designed to be easy for anyone to follow.
Broth Ingredients
- 1 handful dried anchovies for broth (about 10-15 fish)
Cooking Instructions
Step 1
First, let’s make the anchovy broth, which is the foundation of this delicious Tteok Mandu Guk. In a pot, combine 1.5 liters (about 8 cups) of water and 1 handful of dried anchovies. Bring to a boil over high heat, then reduce to medium heat and simmer for 10 minutes. Remove the anchovies, leaving a clear, flavorful broth. (Tip: If you have pre-made broth, feel free to use that instead.)
Step 2
Prepare the rice cakes for the soup. If you’re using pre-sliced tteokguk tteok, simply rinse them in cold water. If you are using a long log of garaetteok, slice it into bite-sized pieces.
Step 3
While the anchovy broth is simmering, prepare a flavorful garnish. Finely chop 1 large green onion. In a small bowl, combine the chopped green onion, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Mix well. This seasoned green onion can also be enjoyed as a side dish!
Step 4
Once the anchovy broth is ready, remove all the anchovies. Add the 200g of thinly sliced beef. Gently separate the slices with chopsticks or a spoon as they cook to prevent them from clumping together.
Step 5
As the beef begins to cook, stir in 1 Tbsp of minced garlic to add a refreshing depth to the broth. Ensure the garlic flavor permeates the soup.
Step 6
Add 1 tsp of black pepper. This helps to eliminate any gamey odors from the meat and adds a subtle spiciness that complements the beef’s flavor wonderfully.
Step 7
Stir in 1/2 Tbsp of soup soy sauce or regular soy sauce. This will add a mild umami flavor and a pleasant color to the soup. Use it mainly for color rather than making the soup overly salty.
Step 8
Add all the prepared rice cake slices to the pot. Stir gently to prevent the rice cakes from sticking to the bottom. Cook until the rice cakes are soft and float to the surface.
Step 9
Once the rice cakes start floating, add the frozen dumplings. Stir gently to keep the dumplings from sticking to each other, and cook until they also float to the surface.
Step 10
When the dumplings begin to float, add 1/3 Tbsp of beef bouillon powder to further enrich the soup’s savory flavor. (Alternatively, you can adjust the seasoning with more soup soy sauce.)
Step 11
Lightly beat the 3 eggs in a separate bowl. Slowly drizzle the beaten eggs in a circular motion over the simmering soup. Let the eggs set for a moment without stirring, then gently swirl with chopsticks to create delicate egg ribbons.
Step 12
Finally, add the prepared seasoned green onions to the pot and let it simmer for another moment. Cook for about 1 minute to allow the fresh, oniony flavor to meld into the soup.
Step 13
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for a final touch of nutty aroma. Your hearty Tteok Mandu Guk is now complete! Serve hot, accompanied by rice and the salted squid on the side.
