Hearty Mandu Tteokguk with Anchovy Broth
Simple and Delicious Mandu Tteokguk Recipe Using Anchovy Broth
This is a recipe for homemade Mandu Tteokguk, a comforting Korean rice cake soup, made with a simple yet flavorful anchovy broth. The deep, umami-rich broth is exceptional, and pairing it with chewy rice cakes and plump dumplings makes for a truly satisfying meal. The addition of carefully prepared toppings further enhances the visual appeal and taste. Perfect for Lunar New Year, special occasions, or whenever you crave a hearty and delicious dish! ♥
Main Ingredients
- 200g Tteokguk rice cakes (soaked in cold water for 10 minutes)
- 15 frozen dumplings
- 60g beef (for soup)
- 1/2 stalk green onion
- 1 egg
- 1 tsp soy sauce for soup (Gukganjang)
- 1/2 Tbsp minced garlic
- 1 pinch salt
- A little sesame oil
- A little toasted sesame seeds
- A little black pepper
Anchovy Broth Ingredients
- 25g cleaned dried anchovies for broth
- 1 sheet dried kelp (7x7cm)
- 1/2 Cheongyang chili pepper (optional, for a spicier kick)
- 1.2L water
Beef Marinating Ingredients
- 1/2 tsp soy sauce
- A little sugar
- A little black pepper
- 25g cleaned dried anchovies for broth
- 1 sheet dried kelp (7x7cm)
- 1/2 Cheongyang chili pepper (optional, for a spicier kick)
- 1.2L water
Beef Marinating Ingredients
- 1/2 tsp soy sauce
- A little sugar
- A little black pepper
Cooking Instructions
Step 1
Let’s make a deep and flavorful anchovy broth. In a pot, combine 1.2L of water, 25g of cleaned dried anchovies, 1 sheet of kelp, and if you like a little heat, 1/2 Cheongyang chili pepper. Bring to a boil over high heat with the lid off for 10 minutes to allow the flavors to fully develop.
Step 2
Strain the broth through a sieve to get a clear liquid. Discard the anchovies, kelp, and chili pepper; set aside the clear broth.
Step 3
Gently pat the beef dry with paper towels to remove excess blood. Then, in a bowl, mix the beef with the marinating ingredients: 1/2 tsp soy sauce, a little sugar, and a little black pepper. Knead gently to coat the beef evenly and let it marinate for a bit to absorb the flavors.
Step 4
Heat a non-stick frying pan over medium heat. Add the marinated beef and stir-fry without adding any oil until it’s fully cooked. Break up the meat as it cooks to ensure even browning.
Step 5
For the toppings, separate the egg yolk and egg white. Lightly grease a pan and cook each separately into thin omelets (jidan). A very small amount of oil is sufficient here to prevent sticking.
Step 6
Once the egg omelets have cooled slightly, slice them thinly into fine strips (julienne).
Step 7
Wash the green onion and slice it thinly on an angle (s-shaped cuts). This not only looks nice but also helps infuse more flavor into the soup.
Step 8
Soak the Tteokguk rice cakes in cold water for about 10 minutes. This step prevents the rice cakes from clumping together and allows them to cook more evenly and quickly.
Step 9
Bring the prepared anchovy broth to a boil in a pot. Add the soaked rice cakes and frozen dumplings. Season with 1 tsp Gukganjang (soy sauce for soup) and 1 pinch of salt. Keep the lid off and boil over high heat for about 2 minutes, allowing the dumplings and rice cakes to soften and separate.
Step 10
Once the rice cakes and dumplings are somewhat tender, add 1/2 Tbsp of minced garlic. Reduce the heat to medium and continue to simmer for another 3 minutes and 30 seconds. This allows the garlic flavor to meld beautifully with the broth.
Step 11
Just before the tteokguk is finished, stir in the sliced green onions, a sprinkle of toasted sesame seeds, a dash of black pepper, and a drizzle of sesame oil for extra aroma. Simmer for another 20 seconds to complete your delicious Mandu Tteokguk!
Step 12
Ladle the finished Mandu Tteokguk into serving bowls. Garnish generously with the stir-fried beef and the julienned egg omelets. Enjoy your delicious Mandu Tteokguk, a wonderful combination of warm anchovy broth, chewy rice cakes, flavorful dumplings, and vibrant toppings!
