Tteok Mandu guk (Korean Rice Cake Soup with Dumplings)
This quick and easy tteok mandu guk (Korean Rice Cake Soup with Dumplings) is made with a savory warm and comforting broth, plump and chewy rice cakes and delicious Korean dumplings.
Servings 4 servings
Calories 165kcal
Equipment
Ingredients
Egg garnish (Gyeran-jidan)
- 2 egg yolks
Anchovy Broth
- 5 cups water
- 2 packets dried anchovy soup stock bag
Tteok Mandu guk
- 1 teaspoon garlic grated about 3 cloves
- 1 tablespoon Korean soup soy sauce or regular soy sauce
- 1 teaspoon fish sauce
- ⅛ teaspoon salt or more to taste
- ⅛ teaspoon pepper or more to taste
- 10 oz tteok (Korean rice cake rounds) rinsed under cold water
- 10 mandu (Korean dumplings)
- 1 teaspoon toasted sesame oil
- 2 stalks green onion thinly sliced
- 1 sheet seaweed thinly sliced
Instructions
Egg Garnish (Gyeran-jidan)
- Cook. Heat 1 teaspoon of vegetable oil over a nonstick pan over medium heat. Pour in the whisked egg yolk, then lift and tilt the pan to spread it across to form a thin crepe. Cook on both sides until cooked and transfer to a cutting board. Roll the egg and thinly slice.
Anchovy Broth
- Cook anchovy broth. In a large pot of water, bring 5 cups of water to a boil. Then add the anchovy soup broth bag into the water, and cover, and boil over medium-high heat for 10 minutes. Then remove the soup broth bag and discard it.
Tteok Mandu guk
- Season the broth. Lower the heat to a simmer and add in the garlic, soy sauce, fish sauce, salt and pepper. Let the broth simmer for about 5 minutes.
- Cook rice cakes. Add the rinsed rice cakes and cook for 2 minutes stirring occasionally to prevent them from sticking. The rice cakes will be ready when they float.
- Add mandu. Then add the mandu and cook for 3-4 minutes or until they begin to float at the top. When the mandu floats, cook for an additional 1 minute. If using frozen mandu, you may need to cook them longer.
- Garnish. Turn off the heat, and mix in the sesame oil. Garnish with green onion, egg yolk garnish, toasted sesame seeds, and seaweed sheet. Enjoy!
Notes
- Quality ingredients: since this rice cake soup with dumplings recipe is so simple, the flavor really depends on using high quality rice cakes, mandu and broth.
- Adjust the seasoning of the broth: whether you use anchovy, beef, vegetable or chicken broth you must taste and adjust the seasoning of the broth based on your preferences.
- Don’t overcook the rice cakes and dumplings! When you cook the tteok and mandu, make sure to keep the temperature at a low simmer and gently stir to prevent them from sticking and overcooking.
- Don’t overcrowd dumplings: avoid overcrowding the pot with too many dumplings to give them space to cook and prevent them from sticking together.
- (Optional) Add egg whites: if you’d like to use the extra egg whites, slowly drizzle them into the Korean dumpling soup once it simmers for an egg drop soup consistency.
- Storage Instructions: Tteok mandu guk is best consumed the same day as it is made. You can easily make the broth 2-3 days in advance and cook the dumplings and rice cakes the day it will be served.
Nutrition
Calories: 165kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 99mg | Sodium: 705mg | Potassium: 45mg | Fiber: 2g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg