Hearty and Delicious Tteok-Mandu-Guk (Rice Cake and Dumpling Soup) Recipe
Wishing You a Prosperous New Year! Learn How to Make a Delectable Tteok-Guk with Dumplings and Egg, Inspired by Chef Baek Jong-won’s Recipe
We wish you all the best in the year 2024, the Year of the Blue Dragon! Today, we’re sharing a recipe for Tteok-Mandu-Guk, a comforting soup featuring rice cakes and dumplings, enriched with a swirl of egg. This recipe, inspired by Chef Baek Jong-won, makes it easy for anyone to prepare a delicious bowl of tteokguk.
Main Ingredients- 8 dumplings
- 1/2 stalk of scallions
- 300g sliced rice cakes for soup (tteokguk tteok)
- 2 eggs
Tteok-Mandu-Guk Seasoning- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (chamchi-aek)
- 1 Tbsp minced garlic
- Pinch of salt (to adjust seasoning)
- Pinch of black pepper
Egg Wash Seasoning- 1 pinch of salt
- Pinch of black pepper
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (chamchi-aek)
- 1 Tbsp minced garlic
- Pinch of salt (to adjust seasoning)
- Pinch of black pepper
Egg Wash Seasoning- 1 pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the broth for our delicious Tteok-Mandu-Guk. Pour 1 liter of water into a pot and add 2 coin-shaped anchovy broth cubes. This simple step creates a savory and rich broth base with minimal effort.
Step 2
Soak the sliced rice cakes (tteokguk tteok) in cold water for about 30 minutes to soften them. If you are using frozen rice cakes, briefly blanch them in boiling water before adding them to the soup. This prevents them from clumping and ensures a tender texture.
Step 3
Finely chop the scallions. Slice them diagonally into about 1cm pieces. This preparation adds a fresh aroma and a visually appealing element to the finished soup.
Step 4
In a bowl, crack 2 eggs. Add a pinch of salt and a pinch of black pepper. Whisk the eggs gently with a fork or whisk until the yolks and whites are well combined. This seasoned egg mixture will be added at the end to enrich the soup.
Step 5
Once the broth starts boiling vigorously, add the dumplings. When the dumplings begin to float to the surface, indicating they are partially cooked, add the pre-soaked rice cakes. Give the soup a gentle stir to prevent the rice cakes from sticking to the bottom of the pot.
Step 6
Now it’s time to season the Tteok-Mandu-Guk. Add 1 Tbsp minced garlic, 2 Tbsp soup soy sauce, and 1 Tbsp fish sauce. Bring the soup to a boil over high heat. As the soup boils, skim off any foam that rises to the surface for a cleaner broth. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes to allow the flavors to meld. After 10 minutes, add the chopped scallions and cook for another minute.
Step 7
Finally, gently drizzle the seasoned egg mixture over the soup in a swirling motion. Do not stir immediately after adding the egg; let it cook undisturbed for a minute or so until the egg is set and forms ribbons. This prevents the egg from breaking apart and making the broth cloudy. Once the egg is cooked, taste the soup and adjust the seasoning with salt if needed. Your delicious Tteok-Mandu-Guk is ready to be enjoyed!
