Rice Cake and Dumpling Soup (Tteok Mandu Guk)
Tteok Mandu Guk recipe – a warm and filling dish that's perfect for chilly weather when you want to feel cozy inside!
Ingredients
Main ingredients
- Sliced Rice Cakes 150 g
- Frozen Dumplings 120 g
- Beef Round 50 g
- Eggs 50 g
- Green Onion 20 g
- Water 500 ml
Seasonings/Sauce
- Soup Soy Sauce 1 tbsp
- Minced Garlic 0.25 tbsp
- Sesame Oil 0.25 tbsp
- Salt 0.25 tsp
- Black Pepper 0.25 tsp
Nutrition summary
Carbohydrates
78 g
65%
Protein
22 g
18%
Fat
9 g
17%
Cooking steps
-
1
Soak the sliced rice cakes in cold water for 10 minutes, then drain using a sieve to remove excess water and achieve the right texture.
-
2
Heat 0.5 tablespoon of sesame oil in a pot and sauté the beef over medium heat until the redness is gone, to enhance its flavor.
-
3
Add 500ml of water and turn the heat to high. When it starts boiling, add 0.5 tablespoon of minced garlic and 1 tablespoon of soup soy sauce for seasoning.
-
4
Add the prepared dumplings first, then add the rice cakes after 2 minutes. This way, you can adjust for different cooking times and prevent them from getting too soft.
-
5
When the dumplings and rice cakes float to the surface, add green onion and gently swirl in beaten eggs in a circular motion. Wait 10 seconds before stirring to keep the broth clear.
-
6
Reduce to low heat, season with salt if needed, sprinkle with pepper, and finish.
