Tteok Mandu Guk (Rice Cake Soup with Dumplings)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course, Soup
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Cuisine
Korean
Tteok Mandu Guk (Rice Cake Soup with Dumplings)
Description
This traditional Korean soup starts by cutting beef into bite-sized pieces, which are then sautéed with soup soy sauce until browned. Water is added to create the base broth, simmered to develop flavor and clarity, with foam skimmed off. Rice cakes, after softening in cold water if needed, are added along with garlic to the boiling broth until very soft, typically five to eight minutes. Dumplings may be cooked beforehand by boiling or steaming, and then added to the soup to maintain their texture.
The soup is finished with sliced scallions and optional garnishes like beaten egg or thin strips of gim nori to add color and subtle texture. Salt and pepper adjust seasoning before serving. This warm, hearty dish offers a mix of chewy rice cakes and tender dumplings in a clear, savory broth that works well as a lunchtime or celebratory meal.
Ingredients
- 4 ounces beef chuck or loin
- 1 tablespoon soy sauce soup type
- 1 teaspoon garlic minced
- salt to taste
- black pepper to taste
- 1 scallion
- 2 to 3 cups rice cakes Soak in cold water for 10 to 20 min if hardened, sliced, tteokguk tteok (떡국떡
- 8 to 10 dumplings mandu
Optional Garnish
- 1 egg
- 1/2 gim nori sheet, cut into thin strips
Instructions
- Cut the beef into thin bite size pieces (1 to 1 1/2 inch).
- In a medium pot, sauté the beef with 1 tablespoon of soup soy sauce until all the pieces turn brown. Pour in 5 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium and continue to boil, covered, for 10 minutes.
- You can add the dumplings to the soup along with rice cakes in the next step. Another option is to cook the dumplings separately in the boiling water until the dumplings float to the top, and then add to the soup when the rice cakes are cooked. Or, line a steamer with a wet cheesecloth and then steam mandu for about 8 minutes (10 minutes if frozen).
- Add the garlic and the rice cake slices to the boiling broth. Boil until the rice cakes turn very soft, usually about 5 – 8 minutes.
- Drop the cooked dumplings and the scallion to the soup. Let the soup come to a boil again. Season with salt and pepper to taste. Ladle the steaming soup into individual bowls and garnish with the optional egg and gim strips.
Optional garnish
- To make egg garnish (jidan), separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, by tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.)
- Roll each egg crepe, and slice into short thin strips. Slice the scallion diagonally into thin strips. Roast the gim on a hot skillet. Cut into thin 1 1/2-inch strips with kitchen shears, or simply crush them with hands.
User Reviews
Overall Rating
4.9
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