Refreshing Anchovy Broth Tteok-Mandu-Guk (Rice Cake and Dumpling Soup)
#AnchovyBroth #DriedPollackBroth #TteokManduGukRecipe #AnchovyRiceCakeDumplingSoup
This recipe uses dried anchovies and pollack (dipo-ri) to create a simple yet deeply flavorful broth for Tteok-Mandu-Guk. It’s perfect for those who prefer a clean, refreshing taste over rich meat broths. We’ve enhanced the umami and seasoning with a special seafood seasoning powder and added a mix of vegetables for a hearty meal. Enjoy a truly clean, crisp, and invigorating rice cake and dumpling soup!
Ingredients- 5 Shrimp and Squid Dumplings (Golim Mandu)
- 2 Spicy Pepper Dumplings
- 200g Tteokguk Rice Cakes (sliced for soup)
- 100g Mixed Soup Vegetables (e.g., zucchini, onion, potato, bell peppers, green onions)
- 1 tsp Black Pepper
- 2 Dried Anchovy and Pollack Broth Packets (Dipo-ri)
- 1 Tbsp Dried Anchovy and Clam Seasoning Powder
- 2 Tbsp Sliced Green Onions
- 1 Tbsp Crumbled Seaweed (Gim)
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
- 600ml Water
Cooking Instructions
Step 1
Start by preparing the broth. In a pot, combine 600ml of water with 2 dried pollack (dipo-ri) and 2 dried anchovies. Bring to a boil and simmer to create a clear and refreshing broth. Remove and discard the pollack and anchovies once the flavor has infused.
Step 2
To the strained broth, add 1 tablespoon of dried anchovy and clam seasoning powder to enhance the savory depth and season the soup. Then, add the mixed soup vegetables, which typically include ingredients like zucchini, onion, potato, red and green bell peppers, and green onions, for added flavor and texture.
Step 3
Once the broth returns to a rolling boil, carefully add 5 shrimp and squid dumplings and 2 spicy pepper dumplings. Let them cook until they float to the surface, indicating they are done. Avoid overcrowding the pot.
Step 4
After the dumplings are cooked, add 200g of tteokguk rice cakes to the pot. Cook until the rice cakes are soft and chewy, stirring occasionally to prevent them from sticking together. Finally, stir in 1 teaspoon of black pepper for an aromatic touch and let it simmer briefly.
Step 5
Once the rice cakes and dumplings are fully cooked and the flavors have melded, turn off the heat. The dried anchovy and clam seasoning powder should have provided sufficient saltiness, so no additional seasoning is typically needed. Taste and adjust if desired.
Step 6
Ladle the hot Tteok-Mandu-Guk generously into serving bowls, ensuring each bowl gets plenty of broth, dumplings, and rice cakes. If you have any leftover broth, save it as it can be repurposed for other soups like doenjang jjigae (soybean paste stew) or janchi guksu (banquet noodles).
Step 7
Garnish the soup with 2 tablespoons of sliced green onions. Sprinkle 1 tablespoon of crumbled seaweed (gim) and 1 teaspoon of toasted sesame seeds over the top. Finish with a drizzle of 1 teaspoon of sesame oil for a fragrant aroma. This completes your refreshing and clean-tasting Tteok-Mandu-Guk! For a spicy kick, you can add a dollop of seasoned chili paste or a pinch of chili powder. While adding a beaten egg is a traditional variation, it can make the broth cloudy; omit it if you prefer a clearer soup.
