Hearty Rice Cake and Dumpling Soup with Rich Beef Bone Broth
A Family Favorite: Tteok Mandu Guk (Rice Cake and Dumpling Soup) in 10 Minutes with Simple Beef Bone Broth
This Tteok Mandu Guk is the perfect dish to satisfy everyone in the family, whether they love rice cakes or dumplings! Made easily and quickly with a rich beef bone broth, this recipe is a lifesaver for busy days.
Main Ingredients
- 400g Tteokguk Tteok (rice cakes for soup, about 2 servings)
- 10 Meat Dumplings
- 1L Store-bought Beef Bone Broth (from a carton)
- 400ml Water
- 2 Tbsp Fish Sauce (or Soy Sauce for soup)
- 2 Eggs
- 2 Pinches Salt (for seasoning)
- A little Chopped Green Onion (for garnish)
- 2 Tbsp Cooking Oil (for egg garnish)
Cooking Instructions
Step 1
Soak the tteokguk tteok (rice cakes for soup) in cold water for about 15-20 minutes until they become soft and pliable. Once softened, drain them in a colander. This step prevents the rice cakes from clumping together and results in a cleaner broth.
Step 2
In a wide bowl, crack the 2 eggs. Add 2 pinches of salt. Gently whisk the eggs with a fork or whisk until well combined. Adding a little salt enhances the flavor of the egg garnish.
Step 3
Heat 2 tablespoons of cooking oil in a non-stick pan over medium-low heat. Pour the beaten egg mixture thinly and evenly into the pan. Tilt the pan to spread the egg. Once one side is fully cooked, flip it and cook the other side until golden brown to make a beautiful egg garnish.
Step 4
Transfer the cooked egg garnish to a cutting board and let it cool slightly. It’s best to slice it thinly while it’s still slightly warm to prevent it from breaking. Cut it into thin strips for garnish.
Step 5
Now, prepare a pot for the Tteok Mandu Guk. Pour in 1 liter of beef bone broth and 400ml of water. Bring to a boil over high heat. While using only beef bone broth is fine, adding a little water can prevent the soup from becoming too rich and increases the serving size.
Step 6
Once the broth is boiling vigorously, add the drained rice cakes. Stir in 2 tablespoons of fish sauce to season. If you don’t have fish sauce, you can use 2 tablespoons of Korean soup soy sauce. Cook for about 3-4 minutes, or until the rice cakes are tender.
Step 7
When the rice cakes are tender, add the 10 meat dumplings. Cook until the dumplings are fully cooked through. They usually float to the surface when done. Let them simmer for another 2-3 minutes. Be careful not to stir too vigorously to avoid breaking the dumplings.
Step 8
Ladle the delicious Tteok Mandu Guk into serving bowls. Garnish generously with the chopped green onions and the thinly sliced egg garnish. For an extra touch, you can add some seaweed flakes or a sprinkle of black pepper according to your preference.
