Simple Beef Bone Broth Tteok-Mandu-Guk (Rice Cake and Dumpling Soup)
Simple Beef Bone Broth Tteok-Mandu-Guk (Rice Cake and Dumpling Soup)
Ultra Simple Tteok-Mandu-Guk Recipe | Perfect for Students Living Alone or Weekend Lunches
Tteok-Mandu-Guk is often enjoyed as a festive holiday dish, especially during Korean New Year. However, with frozen rice cakes and dumplings readily available, it can easily become a quick and comforting meal any time of the year. While traditional versions might involve simmering beef bone broth from scratch and shredding meat for toppings, this recipe offers a practical shortcut using a pre-packaged beef bone broth base. This makes it incredibly useful for those living alone or anyone looking for a simple, yet satisfying, weekend lunch. Here’s how to make a fuss-free Tteok-Mandu-Guk that’s perfect for a quick meal!
Main Ingredients- 6 Dumplings (your choice)
- 200g Tteokguk Tteok (rice cakes for soup)
- 1/3 stalk Green Onion
Garnishes for Flavor- 2 Eggs
- 1 pinch Salt
- 1/2 Tbsp Cooking Oil
- Crumbled Seaweed (Optional)
For the Rich Broth- 500g Packaged Beef Bone Broth Base
- 300ml Water
- 1/2 Tbsp Minced Garlic
- Salt (to taste)
- Pinch of Black Pepper
- 2 Eggs
- 1 pinch Salt
- 1/2 Tbsp Cooking Oil
- Crumbled Seaweed (Optional)
For the Rich Broth- 500g Packaged Beef Bone Broth Base
- 300ml Water
- 1/2 Tbsp Minced Garlic
- Salt (to taste)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the rice cakes for the soup. Rinse the tteokguk tteok thoroughly under water and drain them. If you’re using rice cakes from the freezer, soak them in cold water for about 10-30 minutes, depending on how frozen they are, until they soften. This step ensures the rice cakes are tender when cooked.
Step 2
Next, let’s make a delicious garnish. You can whisk the eggs directly into the simmering broth, but I personally prefer making an egg omelet and slicing it. Crack two eggs into a bowl, add a pinch of salt, and whisk well. Heat 1/2 tablespoon of cooking oil in a pan over medium-low heat and pour in the egg mixture to make a thin omelet. Don’t worry about making it perfectly round or pretty, as it will be rolled up and thinly sliced. For a cleaner look, you could separate the egg yolks and whites, but a simple whisked omelet works wonderfully for this dish.
Step 3
Once the egg omelet has cooled slightly, roll it up tightly and slice it into thin strips. Finely chop the green onion.
Step 4
Now, let’s create the flavorful broth. While the packaged beef bone broth base is tasty on its own, adding dumplings can sometimes make the broth taste too strong or artificial. I find that diluting it slightly with water mellows the flavor and makes it more balanced. Combine the 500g package of beef bone broth with 300ml of water (about one mugful) in a pot and bring it to a boil.
Step 5
Once the broth is boiling, add the prepared rice cakes and dumplings. It’s also time to add the minced garlic! While the packaged broth is good, adding minced garlic truly elevates the soup, adding a depth of flavor and aroma that makes a world of difference. Don’t skip this step for the best taste.
Step 6
When the rice cakes and dumplings float to the surface, they are cooked through. Add the chopped green onions and season with salt to your taste. A dash of black pepper will further enhance the flavor. Let it simmer for another minute after adding the green onions, and your delicious Tteok-Mandu-Guk is ready to serve! Ladle the soup into bowls, arrange the sliced egg omelet on top, and sprinkle with crumbled seaweed if desired. Enjoy your comforting and delicious soup!
