Hearty and Delicious Tteok Mandu Guk (Rice Cake and Dumpling Soup)
Special Lunar New Year Dish: Super Simple Tteok Mandu Guk Recipe
Hello everyone! I’ve brought you a delightful Tteok Mandu Guk recipe that’s perfect for the festive season. As the Lunar New Year of the ‘Gapjin’ year (2024) dawns, I wish you all a happy new year filled with joy. I hope you’ll create wonderful memories with your family over this warm and satisfying soup. Your chef, Jina, will guide you through this easy and detailed recipe!
Main Ingredients
- 300g Tteokguk tteok (rice cakes for soup, soaked in water)
- 60g Minced beef
- 1 handful of meat dumplings (approx. 5-6)
- 5 Kimchi dumplings
- 2 Eggs
- 1 Tbsp Chopped green onion
- A little zucchini (thinly julienned)
- A little carrot (thinly julienned)
- A little onion (thinly julienned)
Seasoning and Broth
- 2 Tbsp Tuna extract (or fish sauce)
- 1 Tbsp Korean soy sauce (optional, for adjusting saltiness)
- Pinch of salt
- Pinch of black pepper
- 1.5-2 Liters Dashi or anchovy broth (or water)
- 1 convenient broth cube (or a little MSG/seasoning powder)
- 2 Tbsp Tuna extract (or fish sauce)
- 1 Tbsp Korean soy sauce (optional, for adjusting saltiness)
- Pinch of salt
- Pinch of black pepper
- 1.5-2 Liters Dashi or anchovy broth (or water)
- 1 convenient broth cube (or a little MSG/seasoning powder)
Cooking Instructions
Step 1
Rinse the tteokguk tteok (rice cakes) in cold water and drain. Then, place them in a bowl and mix with 2 tablespoons of tuna extract. Marinating the rice cakes this way significantly enhances their savory flavor and ensures the broth tastes cohesive, not watery. This is a secret to achieving a deep, rich flavor even without a separate broth base.
Step 2
Heat a small amount of sesame oil in a pot over medium heat. Add the minced beef and stir-fry until it’s browned. Season lightly with salt and pepper while cooking to bring out the beef’s flavor.
Step 3
Once the minced beef is partially cooked, add the marinated tteokguk tteok to the pot and stir-fry them together. Keep stirring to prevent the rice cakes from sticking. Then, pour in plenty of broth (or water). Fill the pot about two-thirds full.
Step 4
Once the broth comes to a boil, drop in 1 convenient broth cube. If you are using pre-made dashi or anchovy broth, you can skip this step, but the broth cube easily adds depth of flavor.
Step 5
As the soup boils, skim off any foam or scum that rises to the surface. Removing this foam results in a clearer, cleaner-tasting broth.
Step 6
I had some leftover vegetables in my fridge, so I julienned zucchini, carrots, and onion and added them. You can skip this step if you don’t have these vegetables, but they add beautiful color and a pleasant crunch. Feel free to use up any leftover veggies you have!
Step 7
For the children, I’ve prepared meat dumplings. Add these first. Since my husband prefers kimchi dumplings, I’ll serve the children’s portion first and then cook the kimchi dumplings. This prevents the spicy flavor from spreading into the milder soup.
Step 8
Whisk the 2 eggs thoroughly in a bowl. While the soup is simmering, slowly drizzle the beaten eggs in a circular motion around the edges of the pot. Avoid stirring immediately; let the egg cook undisturbed as it floats to the surface. This keeps the broth clear.
Step 9
Once the egg is cooked, add the 1 tablespoon of chopped green onion and bring the soup to a brief boil. Don’t overcook it, as the green onion will lose its fresh crunch.
Step 10
Your Tteok Mandu Guk for the kids is ready! Set aside their portion.
Step 11
After removing the children’s servings, add the kimchi dumplings to the remaining soup and boil briefly. This completes the Tteok Mandu Guk for the adults. If you like it spicier, you can add more kimchi while boiling.
