Tteok Mandu Guk (Korean Rice Cake Soup with Dumplings)
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5.0
6 reviews
Excellent
Tteok Mandu Guk (Korean Rice Cake Soup with Dumplings)
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Ttekguk Mandu Guk is the classic Korean Rice Cake Soup made with beef stock and with added dumplings. It is hearty, comforting and absolutely delicious!!
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Ingredients
- 1 lb Tteokguk Tteok (Korean sliced rice cakes)
- 8 each frozen Korean dumplings (mandu) I recommend Kimchi Dumplings - optional
Beef Broth
- 1 lb beef brisket
- 1 medium onion
- 2 green onions (optional)
- 9 cups cold water
seasoning for broth
- 1/2 tsp Guk Ganjang (Soup soy sauce)
- 1/2 tsp sea salt
Seasoning for beef garnish
- 1/2 tsp Guk Ganjang (Soup soy sauce)
- 1 tsp Jin Ganjang (regular soy sauce)
- 4 Tbsp green onion (chopped)
- 2 tsp garlic (chopped)
- 1-2 tsp sesame oil
- 1/2 tsp sugar
- 1/8 tsp red chili pepper powder
- 1/8 tsp black pepper
Garnish
- 2 eggs (slightly whipped)
- 1/3 sheet dried sea laver (cut into strips)
- 1 each green onions chopped
- black pepper
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Instructions
- If using frozen tteok, soak in cold water for couple minutes just until they fall apart. You can skip this step if you find that your frozen tteok brand becomes too mushy too quickly. Drain the rice cake slices when they have separated.
- Peel the onion and use it whole. Wash and clean the green onions. Soak the beef in cold water for about 30 mins to let it bleed out. If you don’t have time to soak the beef, you can skip this step.
- Add the water, beef, and onion to a pot and bring it to a boil over medium high heat, uncovered. Once it starts to boil, lower the heat, cover with a lid and let it simmer for 1 hour. The soup boils over easily so keep a close eye and reduce the heat quickly when it starts to boil over. Skim off any foam that forms on top to keep the soup clear.
- Test the doneness of the beef by piercing it with a fork. If the fork goes in easily then it is done. If there is resistance, cook it a little longer. Take out the brisket, put it on a cutting board and let it cool. Cut it into 1 1/2 inch to 2 inch wide pieces against the grain. Then tear them into smaller pieces by following the grain.
- Season the torn beef pieces with the garnish seasoning (soy sauce, red chili pepper, garlic, green onion, etc). Massage the beef well with your hands to make sure the pieces are all well seasoned.
- Add 2 eggs to a small bowl, add a pinch of salt, and whisk it lightly. Set aside.
- Discard the onions from the soup. Season the beef broth - add Guk Ganjang and Salt.
- When the dduk and dumplings are cooked they will all rise to the top. You can then add the egg mixture to the soup by pouring and circling it around the pot. This is so the egg is distributed evenly throughout soup. It should look like you made egg drop soup. Top the soup with the beef garnish made earlier and also some dried sea laver strips.
- Bring beef broth to a boil on medium heat. Now you are ready to make the Tteokguk!
- Add rice cakes to boiling broth.
- Add drained rice cakes to the boiling soup. Cover pot and bring back to boil again. For Tteokmandu Guk, also add frozen mandu (dumplings) straight into the pot at this point. Continue to simmer for about 5 minutes or so. If you like your tteok to be on the chewy side, you shouldn't cook longer than 5 min. Cook longer if you prefer your tteok to be soft.
- When the rice cakes and the mandu float to the top, they are fully cooked. Swirl in the whipped egg by pouring and circling it around the pot. This is so the egg is distributed evenly throughout soup. It should look like you made egg drop soup. Add sliced or chopped green onions. Turn off heat.
- Serve in a bowl, topped with the seasoned beef garnish, chopped green onions, thin strips of gim (both roasted and unroasted laver works) and a dash of black pepper!! YUM!!
Notes
- If the stock has reduced too much (let’s say you forgot and left it simmering for too long or forgot to reduce the heat), you can always add more water to increase the liquid amount. When adding additional water to any kind of meat stock, add boiling hot water. Never add cold water to soup that’s still cooking as this really diminishes the taste.
- You can use canned chicken broth for the soup. I have not had much luck with beef broth though; it just doesn’t taste right.
- Starting with beef in cold water makes a more richer tasting soup. If you put the meat in already boiling water, the meat flavor will stay more within the meat and not into the soup.
Nutrition Information
Show Details
Calories
154kcal
(8%)
Carbohydrates
2g
(1%)
Protein
18g
(36%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
75mg
(3%)
Potassium
325mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
181IU
(4%)
Vitamin C
3mg
(3%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 75mg | 3% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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