Super Simple Tteok-Mandu-Guk with Frozen Dumplings
Easy Tteok-Mandu-Guk Recipe Using Frozen Dumplings
With frozen dumplings readily available in most freezers, you can whip up a delicious Tteok-Mandu-Guk (rice cake and dumpling soup) almost as easily as making ramen. This recipe guarantees a warm and satisfying meal, perfect for any cold day!
Essential Ingredients- Frozen dumplings, as needed
- Rice cake slices (tteokguk tteok) 1/2 cup
- Water 1L (approx. 4 cups)
- Dried anchovies for broth (6-8 fish, heads and guts removed) or store-bought broth
- 1/4 onion
- 1/5 zucchini
- 1/5 green onion (scallion)
- 1 Tbsp soy sauce for soup (ganjang)
- 1 Tbsp minced garlic
- 1 egg
- Gim (seaweed flakes) or crumbled lunchbox seaweed
Cooking Instructions
Step 1
First, let’s prepare the broth for a rich flavor. Remove the heads and innards from the dried anchovies, place them in a pot, and add 1 liter of water. Bring to a boil. If you find anchovies cumbersome or don’t have them, you can also use a store-bought broth base like Dashida or anchovy Dashida for a quick and tasty soup base.
Step 2
Prepare the vegetables for the Tteok-Mandu-Guk. Thinly slice or finely chop the 1/4 onion. Cut the 1/5 zucchini into half-moon shapes. Slice the 1/5 green onion diagonally. Have these ready for the soup.
Step 3
After boiling the broth with anchovies for about 5 minutes, strain out the anchovies using a sieve. Be careful not to boil for too long, as this can make the broth cloudy and impart a bitter taste.
Step 4
Add the prepared vegetables (onion, zucchini), frozen dumplings, and rice cake slices to the clear broth. Bring everything to a boil. Stir gently occasionally to prevent the dumplings and rice cakes from sticking together.
Step 5
Once the dumplings and rice cakes are cooked and floating, season the soup with 1 tablespoon of soy sauce for soup. If you don’t have it, you can use salt for a clean flavor. Taste the broth and adjust the seasoning as needed.
Step 6
As the Tteok-Mandu-Guk simmers, skim off any foam that rises to the surface for a clearer broth. Add the sliced green onions to the pot and let it cook for another moment.
Step 7
Crack one egg into a bowl and whisk it thoroughly. Slowly drizzle the beaten egg into the simmering soup in a circular motion. The egg will cook and add a wonderfully smooth texture and rich flavor to the soup.
Step 8
Finally, garnish with seaweed flakes (gim) for an extra touch of flavor. If you don’t have seaweed flakes, you can crumble up a lunchbox seaweed snack and add it to the soup for a delicious aroma and taste.
Step 9
And there you have it – your delicious Tteok-Mandu-Guk is ready! It might taste even better than some restaurant versions, perhaps because it’s made with your own care and love. Enjoy this comforting dish and have a wonderful day!
