The Ultimate Savory Delight: Perilla Seed Tteok-Mandu Guk
Rich Perilla Seed Rice Cake and Dumpling Soup Recipe with Flavorful Dried Pollack Broth
This tteok-mandu guk (rice cake and dumpling soup) is simmered in a savory dried pollack broth and enriched with a generous amount of perilla seeds. It starts with stir-frying dried pollack in perilla oil for a deeper flavor, making it incredibly simple to prepare and even more delicious than versions with meat. Enjoy this hearty and nourishing recipe!
Tteok-Mandu Guk Ingredients
- 300g Tteokguk tteok (rice cakes for soup, approx. 2 cups)
- 4 frozen dumplings
- 100g Dried pollack (hwangtae)
- 2 Tbsp Perilla oil
- 1L Water (approx. 5 cups)
- 1 Scallion (sliced diagonally)
Seasoning and Aromatics
- 1 Tbsp Minced garlic
- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp Cooking wine (mirin or similar)
- Salt to taste (adjust as needed)
- 5 Tbsp Ground perilla seeds (generous amount)
- 1 Tbsp Minced garlic
- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp Cooking wine (mirin or similar)
- Salt to taste (adjust as needed)
- 5 Tbsp Ground perilla seeds (generous amount)
Cooking Instructions
Step 1
First, take the tteokguk tteok (rice cakes for soup) and dumplings out of the freezer to thaw. The thawing method may vary depending on the type of rice cakes you are using. Brown rice tteokguk tteok usually doesn’t need soaking, but if you’re using regular white rice tteokguk tteok, soak them in cold water for about 10 minutes to make them softer.
Step 2
Lightly rinse the dried pollack under running water. Drain it thoroughly by squeezing out excess water. Then, cut it into approximately 5cm lengths for easier eating. This step helps remove any fishy smell and ensures the pollack’s flavor infuses well into the broth.
Step 3
Heat 2 tablespoons of perilla oil in a deep pot over medium heat. Add the prepared dried pollack and stir-fry for about 2 minutes, being careful not to burn it. This process removes any remaining fishy odor and brings out a nutty aroma.
Step 4
Once the dried pollack is fragrant, pour in 1 liter (about 5 cups) of water. Increase the heat to high and bring the broth to a boil.
Step 5
As the broth boils, skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clear and clean-tasting soup.
Step 6
Season the broth first. Add 1 tablespoon of minced garlic, 2 tablespoons of Korean soup soy sauce, and 1 tablespoon of cooking wine. Stir well to combine. Taste the broth and add salt if needed to adjust the seasoning to your preference.
Step 7
Once the broth is boiling again, carefully add the thawed tteokguk tteok and dumplings to the pot. Add them gently to prevent the dumplings from breaking.
Step 8
After adding the rice cakes and dumplings, stir gently just once. Stirring too frequently can cause the rice cakes to break apart or the dumpling wrappers to tear.
Step 9
The soup is almost ready when the rice cakes float to the surface. Add the diagonally sliced scallions and let it simmer for another moment. The fresh aroma of the scallions will enhance the soup’s flavor.
Step 10
Just before turning off the heat, stir in 5 tablespoons of ground perilla seeds generously. Whisk well to ensure the perilla seeds dissolve smoothly without clumping, and let it simmer briefly. This step unlocks the rich and nutty flavor of the perilla broth.
Step 11
Your delicious and deeply savory perilla seed tteok-mandu guk is now complete! The combination of rich dried pollack broth and nutty perilla seeds creates an absolutely wonderful taste. Enjoy this hearty and warming dish. (For reference, a recipe for a hearty beef tteokguk is also available at link @6971880)
