15-min. Easy Tteok Mandu Guk (Korean Rice Cake Dumpling Soup)
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!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 tsp vegetable oil (or any neutral oil)
- 1 tsp chicken bouillon powder ((I like using the Knorr brand))
- 2-3 tsp regular soy sauce
- 2 tsp regular soy sauce
- 2 tsp sesame oil
- 2 clove garlic (minced)
- 1/4 tsp black pepper
- 2 large eggs
- 1/4 sheet gim (aka roasted seaweed/nori cut into thin strips)
- 1 green onion (finely chopped)
Instructions
- 1
Dice beef into small cubes. Transfer to a small bowl. Season beef with Marinade ingredients and set aside to marinate for 2-3 minutes.
- 2
Then rinse rice cakes with cold water a few times to remove any starch. Strain and set aside.
- 3
In a large pot on medium heat, heat vegetable oil and fry beef until browned.
- 4
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.
- 5
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.
- 6
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.
- 7
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.