15-min. Easy Tteok Mandu Guk (Korean Rice Cake Dumpling Soup)
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
2
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Calories
608 kcal
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Course
Main Course
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Cuisine
Korean
15-min. Easy Tteok Mandu Guk (Korean Rice Cake Dumpling Soup)
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Tteok Mandu Guk. A popular Korean rice cake dumping soup made of a light broth, chewy rice cakes and delicious dumplings. This is a quick and easy recipe in 15 minutes with minimal ingredients in one pot. A great meal for the family to enjoy!
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Ingredients
- 5.29 oz beef brisket or flank steak cubed
- 10-12 Dumplings store bought or homemade work well (feel free to add more if desired)
- 1.5 cups Korean rice cakes rinsed and soaked in cold water
- 6 cups water (or sub with chicken, beef, vegetarian broth, or anchovy broth for additional flavor)
- 2 teaspoon vegetable oil or any neutral oil
- 1 teaspoon chicken bouillon powder (I like using the Knorr brand)
- 2-3 teaspoon Regular soy sauce
Beef Marinade:
- 2 teaspoon Regular soy sauce
- 2 teaspoon sesame oil
- 2 clove garlic minced
- ¼ teaspoon black pepper
Optional Garnish:
- 2 large eggs
- ¼ sheet gim aka roasted seaweed/nori cut into thin strips
- 1 green onion finely chopped
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Instructions
- Dice beef into small cubes. Transfer to a small bowl. Season beef with Marinade ingredients and set aside to marinate for 2-3 minutes.
- Then rinse rice cakes with cold water a few times to remove any starch. Strain and set aside.
- In a large pot on medium heat, heat vegetable oil and fry beef until browned.
- Pour in water (or stock). Cover and bring to a boil. Then reduce to medium-low heat for 15 minutes for a gentle boil. Skim off any scum for a clean broth. Season broth with soy sauce and chicken powder.
- Uncover and add in dumplings and rice cakes. Bring to a boil over medium high heat. Cook until they float, about 3-4 minutes. Remove the soup off heat. Note: If using large dumplings, cook them 4 minutes earlier than the rice cake as they’ll take longer to cook.
- Optional Garnish: Separate egg yolks from egg whites in two separate bowls. Beat the egg yolks and egg whites separately. In a pan set on low medium heat, lightly grease it with oil and paper towel. Pour in yolk mixture and let it set into a thin pancake. Fry on both sides until cooked, a couple minutes in total. Repeat this for egg white mixture.Transfer egg yolk pancake to a cutting board. Roll up the pancake and slice thinly. Repeat the same with egg white pancake.
- Divide and serve the soup into large bowls. Garnish with cooked eggs strips, green onions, and gim. Feel free to season with a pinch of salt to taste if you'd like it saltier.
Equipments used:
Nutrition Information
Show Details
Calories
608kcal
(30%)
Carbohydrates
35g
(12%)
Protein
28g
(56%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
214mg
(71%)
Sodium
1451mg
(60%)
Potassium
370mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
315IU
(6%)
Vitamin C
11mg
(12%)
Calcium
101mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 35g | 12% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 214mg | 71% |
| Sodium | 1451mg | 60% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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