Simple Tteok Mandu Guk (Rice Cake and Dumpling Soup)
Flavorful Tteok Mandu Guk Without Meat Broth: An Easy Recipe
Tteok Mandu Guk, traditionally enjoyed only during holidays, can be a comforting meal anytime you crave it! This recipe offers a delicious way to make it without needing meat broth or elaborate toppings. The addition of Cheongyang chili peppers gives the broth a refreshing and clean finish, and its light consistency makes it a wonderfully wholesome dish. While homemade broths are wonderful, sometimes simplicity and convenience are key. Leveraging a touch of MSG can enhance the flavor beautifully. We invite you to try this version of Tteok Mandu Guk that perfectly balances ease and taste! Wishing you a Happy New Year filled with health and joy!
Main Ingredients
- 350g Tteokguk Tteok (rice cakes for soup)
- 180g Frozen Dumplings (Mandu)
- 1/2 Green Onion
- 2 Cheongyang Chili Peppers
- 1 Tbsp Minced Garlic
- 1 pack Seasoned Seaweed Flakes (for lunchbox)
Seasoning
- 1 Tbsp Korean Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Beef-flavored Seasoning Powder (e.g., Dasida)
- A pinch of Black Pepper
- 1 Tbsp Korean Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Beef-flavored Seasoning Powder (e.g., Dasida)
- A pinch of Black Pepper
Cooking Instructions
Step 1
Rinse the tteokguk tteok (rice cakes) thoroughly in water about three times. Then, soak them in warm water for about 10 minutes to soften them. This prevents the rice cakes from sticking together and makes them wonderfully chewy.
Step 2
Prepare the garnish: Crumble the seasoned seaweed flakes into small pieces. Finely chop the 2 Cheongyang chili peppers (removing seeds if preferred). Slice the green onion thinly on an angle, including both white and green parts. Have the minced garlic ready.
Step 3
In a separate bowl, crack 2 eggs and whisk them well until smooth. Pre-whisking the eggs ensures they disperse evenly into the soup for beautiful ribbons of cooked egg.
Step 4
In a pot or deep pan, add 1.5 liters (1500cc) of water and bring it to a rolling boil over high heat. This is the start of our simple soup base!
Step 5
Once the water is boiling vigorously, carefully add 1 tablespoon of minced garlic and 4 frozen dumplings. Adding only a few dumplings initially helps them cook properly.
Step 6
As the dumplings begin to float to the surface, gently press them with a ladle to split them in half, allowing their filling to mingle with the broth. Let this simmer for about 3 minutes to cook the dumplings through. This step helps to infuse the broth with rich dumpling flavor.
Step 7
After 3 minutes, add the soaked tteokguk tteok to the pot. Stir occasionally to prevent the rice cakes from sticking to the bottom.
Step 8
When the rice cakes start to float and soften, add 1 tablespoon of Korean soup soy sauce (Guk-ganjang) for the first seasoning. This soy sauce is crucial for the authentic, deep flavor of Tteok Mandu Guk.
Step 9
Next, add 1 tablespoon of beef-flavored seasoning powder (like Dasida) to enhance the savory notes. These ingredients work together to create a rich flavor profile, even without meat broth.
Step 10
After seasoning, add the remaining frozen dumplings to the pot and continue to boil. All the ingredients are coming together to create a delicious soup.
Step 11
Once the dumplings float again, slowly pour the whisked egg mixture in a thin stream around the edge of the pot. Reduce the heat to medium-low and gently simmer until the egg is cooked into delicate ribbons. Avoid boiling on high heat, which can make the soup cloudy.
Step 12
Finally, add the chopped Cheongyang chili peppers and sliced green onions. Let it simmer for another moment. The subtle heat from the chilies and the freshness of the green onions will further elevate the broth’s flavor.
Step 13
Just before turning off the heat, sprinkle in a pinch of black pepper to enhance the aroma. You can also adjust the seasoning with a little salt if needed. Your delicious Tteok Mandu Guk is ready!
Step 14
Ladle the Tteok Mandu Guk into serving bowls and generously sprinkle the crumbled seasoned seaweed flakes on top as a garnish. This soup is characterized by its not-too-thick broth and refreshing, clean taste from the Cheongyang peppers, making it perfect for a satisfying meal. Enjoy this simple yet deeply flavorful dish! Bon appétit!
