Simple and Chewy Tteok-Mandu-Guk (Rice Cake and Dumpling Soup)
Easy Homemade Tteok-Mandu-Guk Recipe
Enjoy the delightful chewiness of rice cakes and the savory filling of dumplings in this incredibly easy Tteok-Mandu-Guk. The clear, clean broth offers a refreshing taste, making it a satisfying meal perfect for busy days. Experience the perfect combination of rice cake’s delightful texture and dumplings’ hearty goodness!
Main Ingredients
- 2 handfuls of rice cakes (tteok) (approx. 200g)
- 6 store-bought meat dumplings (mandu)
- 1/2 piece of radish (mu) (approx. 100g)
- 2 eggs
- 1/4 stalk of green onion
Seasoning & Broth
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- 5 cups water (approx. 1L)
- Optional: A little soy sauce for seasoning adjustment
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- 5 cups water (approx. 1L)
- Optional: A little soy sauce for seasoning adjustment
Cooking Instructions
Step 1
First, rinse the rice cakes lightly in cold water to remove any dust or debris. This also helps prevent them from sticking together.
Step 2
Wash and peel the radish. Slice it thinly into flat pieces, about 0.5cm thick, suitable for soup. Place the sliced radish and 5 cups of water into a pot and bring to a boil over high heat.
Step 3
Once the water is rapidly boiling, add the frozen dumplings directly into the pot. Stir gently to prevent them from sticking and boil for about 3-4 minutes. The dumplings are almost cooked when they float to the surface.
Step 4
After the dumplings are cooked, add the prepared rice cakes. Stir once to ensure they don’t stick to the bottom of the pot, and continue to simmer for another 2-3 minutes until the rice cakes are soft and chewy. Rice cakes cook quickly, so avoid overcooking.
Step 5
With the rice cakes and dumplings cooked, crack 2 eggs into a separate small bowl and whisk them well. Whisking the eggs thoroughly will help them disperse beautifully into the soup.
Step 6
Add the chopped green onion, 1 Tbsp of minced garlic, and 2 Tbsp of anchovy sauce to the pot with the cooked rice cakes and dumplings. Adjust the seasoning. If the broth tastes a bit bland, you can add a little soy sauce.
Step 7
Finally, slowly pour the whisked egg mixture in a circular motion around the edges of the pot. Do not stir immediately; let the egg cook and form delicate ribbons of cooked egg white throughout the soup. Alternatively, you can pan-fry the egg into a thin omelet, slice it, and use it as a garnish.
Step 8
Ladle the steaming hot Tteok-Mandu-Guk into bowls and enjoy! It’s also delicious with a side of rice to soak up the flavorful broth.
