Hearty and Comforting Tteok-Mandu-Guk (Rice Cake and Dumpling Soup)
Simple and Delicious Tteok-Mandu-Guk Recipe Using Homemade Anchovy Broth
Perfect for a leisurely weekend morning when you crave a comforting meal! This recipe features a rich Tteok-Mandu-Guk made with a savory anchovy broth. Using homemade or store-bought dumplings makes this a quick and satisfying meal. Adding both rice cakes (tteok) and dumplings ensures a hearty and filling dish. Serve with kimchi for a delightful culinary experience. It’s a perfect one-bowl meal to keep you satisfied.
Main Ingredients- 150g rice cake soup slices (tteokguk tteok), rinsed and drained
- 5 dumplings (your favorite kind)
- 150g beef (stew meat), bloomed and thinly sliced against the grain
- 1 egg, lightly beaten and strained to remove the chalaza
- 1/2 stalk green onion, thinly sliced
Seasoning Ingredients- 1 Tbsp sesame oil
- 2 Tbsp soy sauce for soup (guk-ganjang) or regular soy sauce
- 0.5 Tbsp minced garlic
Anchovy Broth Ingredients- 10 dried anchovies (gutted)
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 700ml water
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce for soup (guk-ganjang) or regular soy sauce
- 0.5 Tbsp minced garlic
Anchovy Broth Ingredients- 10 dried anchovies (gutted)
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 700ml water
Cooking Instructions
Step 1
First, rinse the rice cake soup slices (tteokguk tteok) thoroughly under cold water and drain them in a colander. For the beef, gently pat it dry with paper towels to remove any remaining blood. Then, slice it thinly against the grain for tenderness.
Step 2
Heat 1 tablespoon of sesame oil in a deep pot over medium-high heat. Add the beef and stir-fry until it changes color and is about halfway cooked, allowing its natural juices to release.
Step 3
In a separate pot, combine 10 dried anchovies (gutted) and 1 piece of dried kelp. Add 700ml of water and bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Simmer for about 10 minutes to create a flavorful anchovy broth.
Step 4
When the beef in the first pot is more than halfway cooked, pour the prepared anchovy broth into the pot with the beef. Once the broth begins to boil, add 2 tablespoons of soy sauce for soup and 0.5 tablespoon of minced garlic. Stir well to combine and season the broth.
Step 5
In a small bowl, lightly beat the egg and strain it to remove the stringy chalaza for a smoother texture. Thinly slice the green onion.
Step 6
Bring the broth to a boil and add the prepared rice cake soup slices (tteokguk tteok) and dumplings. Cook until the rice cakes are soft and the dumplings float to the surface. Once everything is cooked, slowly pour the beaten egg in a circular motion around the edges of the pot. Let it cook without stirring for a minute.
Step 7
Finally, add the sliced green onions and a pinch of black pepper, if desired. Taste the soup and adjust the seasoning with salt if necessary. Your delicious Tteok-Mandu-Guk is ready!
Step 8
A warm bowl of Tteok-Mandu-Guk is the perfect way to start a chilly morning. Enjoy this comforting soup with a side of kimchi or your favorite pickled vegetables!
