Hearty and Refreshing Anchovy Broth Rice Cake and Dumpling Soup (Tteok-Mandu-Guk)
Hearty and Refreshing Anchovy Broth Rice Cake and Dumpling Soup (Tteok-Mandu-Guk)
New Year’s Morning Delight: Easy Tteok-Mandu-Guk Recipe with Bibigo Dumplings & Egg Garnish
Happy New Year! For this morning’s meal, I prepared a simple yet satisfying Tteok-Mandu-Guk. While making kimchi dumplings from scratch and using a rich meat broth would be even more fulfilling, today I opted for a refreshing anchovy broth and convenient frozen dumplings for a quicker, delicious soup. This recipe is perfect for busy mornings or when you want a comforting taste of home without the fuss.
Ingredients- Frozen dumplings 1 bag (adjust quantity as preferred)
- Rice cake slices for soup 300g
- Dried anchovies for broth 1 handful (approx. 10-15)
- Water 1.5-2L
- Eggs 2
- Carrot, thinly sliced
- Green chili peppers 2, finely chopped
- Minced garlic 1 Tbsp
- Fish sauce (anchovy) 1 Tbsp
- Salt 1 tsp (adjust to taste)
Cooking Instructions
Step 1
Feel free to adjust the number of dumplings based on your preference. My son prefers dumplings over rice cakes, so I prepared a generous amount. Using commercially available frozen dumplings makes this recipe even more convenient.
Step 2
Prepare the anchovy broth by removing the guts and heads from the dried anchovies. Place them in a mesh bag and simmer in boiling water for about 15-20 minutes until the broth is clear and flavorful. (Tip: For a deeper umami flavor, you can add dried shiitake mushrooms, kelp, or onion slices to the broth. Today, I kept it simple with just anchovies. If using frozen anchovies, lightly toasting them in a dry pan after cleaning can help remove any impurities and add a pleasant nutty aroma.)
Step 3
Rinse the rice cake slices for soup under cold water to separate them, then drain well in a sieve.
Step 4
To prevent the dumplings from breaking apart in the soup, I lightly steam them first. This helps them maintain their shape and ensures a tender bite. (Alternatively, you can skip this step and add them directly to the boiling broth.)
Step 5
Crack the eggs and separate the whites
Step 6
from the yolks. Pan-fry each separately to create thin egg crepes (jidan), then slice them into thin strips for garnish. The colorful egg garnish adds a beautiful touch to the soup.
Step 7
Add the prepared rice cake slices and thinly sliced carrots to the simmering anchovy broth.
Step 8
Once the rice cakes are tender and cooked, stir in 1 Tbsp of minced garlic, 1 Tbsp of fish sauce, and 1 tsp of salt to season. Finally, add the chopped green chili peppers for a hint of spice. (Tip: You can substitute green onions for green chilies if preferred. If the soup needs more seasoning, adjust with additional salt or soy sauce to your liking.)
Step 9
Ladle the Tteok-Mandu-Guk into serving bowls and top with the prepared egg garnish. For an extra touch of flavor and aroma, you can sprinkle with roasted seaweed flakes (gim) or a drizzle of sesame oil. This beautifully garnished, comforting soup is a perfect start to a new year’s day.
