Hearty Tteok-Mandu Guk (Rice Cake and Dumpling Soup)
A Satisfying Solo Meal: Simple Tteok-Mandu Guk Recipe
While the kids are at school, I’m making a comforting bowl of Tteok-Mandu Guk for lunch. This soup, featuring chewy rice cakes and savory dumplings in a clear, flavorful broth, is perfect for a chilly day and makes for a warm, filling meal.
Main Ingredients
- 6 frozen dumplings
- 1 handful of tteokguk tteok (rice cake slices, about 100g)
- 1/4 onion
- A small bunch of green onion
- 1 egg
Broth & Seasoning
- 1 anchovy-kelp broth pack (or 4 cups anchovy broth)
- 2 Tbsp soup soy sauce (Gukganjang)
- 1 tsp minced garlic
- 1 tsp salt (for seasoning)
- 1 tsp MSG or similar flavor enhancer (optional)
- A drizzle of sesame oil
- A pinch of black pepper
- 1 anchovy-kelp broth pack (or 4 cups anchovy broth)
- 2 Tbsp soup soy sauce (Gukganjang)
- 1 tsp minced garlic
- 1 tsp salt (for seasoning)
- 1 tsp MSG or similar flavor enhancer (optional)
- A drizzle of sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, pour about 4 cups (800ml) of water into a pot for the soup. Add 1 anchovy-kelp broth pack or your preferred anchovy broth ingredients and bring to a boil. Once boiling, remove the broth pack. Stir in 2 tablespoons of soup soy sauce (Gukganjang) to create a flavorful base broth. (Alternatively, you can use 2 Tbsp of tuna extract instead of soy sauce).
Step 2
While the broth is preparing, rinse the tteokguk tteok (rice cake slices) under water. Have your 6 frozen dumplings ready – they can be added directly from frozen.
Step 3
Slice the green onion into bite-sized pieces and thinly slice the onion. Cutting them into larger pieces provides a nice texture when cooked.
Step 4
Once the base broth is boiling, add the prepared green onions and sliced onions to the pot. Let it simmer for another moment to infuse the broth with their sweet flavor.
Step 5
Add 1 teaspoon of minced garlic to the pot and stir well until the garlicky aroma is released. This will add depth and richness to the soup.
Step 6
Now, carefully add the tteokguk tteok and dumplings into the simmering broth. Give it a gentle stir to prevent the rice cakes from sticking to the bottom of the pot.
Step 7
While the rice cakes and dumplings are cooking, it’s time to season the soup. Add 1 teaspoon of MSG or a similar flavor enhancer for extra umami, and adjust the saltiness with about 1 teaspoon of salt. Taste and adjust seasonings as needed – this is key for perfect flavor.
Step 8
In a separate small bowl, crack 1 egg and whisk it thoroughly with a fork or chopsticks until well beaten. Pre-whisking the egg ensures it disperses beautifully into the soup without clumping.
Step 9
Once the rice cakes and dumplings are cooked, slowly pour the beaten egg in a circular motion around the edges of the pot. As the egg begins to cook, resist stirring and let it simmer for another minute. The egg will form delicate ribbons, making the soup visually appealing.
Step 10
Finally, drizzle a little sesame oil for fragrance and add a few shakes of black pepper. Your delicious Tteok-Mandu Guk is ready! Enjoy it hot for the best flavor experience.
