Tteok Mandu Guk (Korean Rice Cake Soup with Dumplings)
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!!
- Prep time
- 30 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb Tteokguk Tteok (Korean sliced rice cakes)
- 8 each frozen Korean dumplings (mandu) (I recommend Kimchi Dumplings - optional)
- 1 lb beef brisket
- 1 medium onion
- 2 green onions ((optional))
- 9 cups cold water
- 1/2 tsp Guk Ganjang (Soup soy sauce)
- 1/2 tsp sea salt
- 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
- 2 eggs ((slightly whipped))
- 1/3 sheet dried sea laver ((cut into strips))
- 1 each green onions (chopped)
- black pepper
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Add 2 eggs to a small bowl, add a pinch of salt, and whisk it lightly. Set aside.
- 7
Discard the onions from the soup. Season the beef broth - add Guk Ganjang and Salt.
- 8
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.
- 9
Bring beef broth to a boil on medium heat. Now you are ready to make the Tteokguk!
- 10
Add rice cakes to boiling broth.
- 11
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.
- 12
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.
- 13
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!!