Simple & Delicious Seolleongtang Rice Cake Dumpling Soup (using Bibigo Seolleongtang Broth)
New Year’s Special! Easy and Flavorful Tteok Mandu Guk Recipe with Bibigo Seolleongtang Broth
Hello everyone, I’m Ryu-i, your food influencer! A new year has begun, and though I’ve gotten older, I’ll be two years younger again by December (born in Dec, lol), so I’m starting the year feeling great! I usually make Tteokguk with anchovy broth. However, using a store-bought Seolleongtang (ox bone broth) base makes it incredibly simple, perfect for those busy days. Its rich, deep broth flavor is a hit with kids, so I highly recommend it!
Main Ingredients
- 400g Tteokguk tteok (rice cake slices for soup) – Rinse and soak in cold water for 10 minutes, then drain.
- About 30 water dumplings (or king dumplings)
- 3 packets Bibigo Seolleongtang broth (total 1.2L)
- 5 cups water (approx. 1L)
- 4 eggs (for egg garnish)
Seasoning & Toppings
- 1 Tbsp soup soy sauce (Guk-ganjang)
- Salt and pepper to taste
- Minced green onions (for garnish)
- Seaweed flakes (for garnish)
- Grilled tofu (for garnish, cut into 1cm cubes or julienned)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- Salt and pepper to taste
- Minced green onions (for garnish)
- Seaweed flakes (for garnish)
- Grilled tofu (for garnish, cut into 1cm cubes or julienned)
Cooking Instructions
Step 1
Gently rinse the Tteokguk tteok under cold running water to remove any debris. Then, soak them in cold water for about 10 minutes to soften. This step ensures the rice cakes become tender, absorb the broth well, and maintain a chewy texture. After soaking, drain them thoroughly in a colander.
Step 2
In a pot, combine the 3 packets of Bibigo Seolleongtang broth and 5 cups of fresh water. Add 1 tablespoon of soup soy sauce to build the foundational flavor. Bring the mixture to a boil over high heat. Since the Seolleongtang broth already has some saltiness, it’s best to add only a little soy sauce initially and adjust the seasoning later to your preference.
Step 3
Once the broth is at a rolling boil, add the prepared Tteokguk tteok. Cook until the rice cakes become soft and start floating to the surface. Gently stir with chopsticks occasionally to prevent the rice cakes from clumping together.
Step 4
When the rice cakes are somewhat cooked, add the water dumplings or king dumplings as desired. You can add them directly from frozen. Feel free to mix and match different types of dumplings for added variety!
Step 5
It’s crucial to prevent the rice cakes and dumplings from sticking to the bottom of the pot. Gently stir the soup with a ladle, scraping the bottom, as it simmers. This is especially important for the rice cakes, which can easily clump.
Step 6
Once the dumplings are floating and cooked through, taste the broth. Add salt and pepper as needed to reach your desired seasoning level. Aim for a mild flavor that complements the rice cakes and dumplings.
Step 7
While the Tteok Mandu Guk is simmering, let’s prepare a beautiful egg garnish. Separate the egg yolks and whites. For the egg whites, remove the chalazae (the stringy white bits) to ensure a smooth and tender garnish. Use a fork to gently break and remove these.
Step 8
Pour the separated egg whites (or yolks) into a sieve and gently whisk them with chopsticks. Be careful not to whisk too vigorously, as this can create too much foam. Foamy eggs can lead to unevenly cooked garnishes. Whisking with the chopsticks held upright, using a cutting motion, helps minimize foam.
Step 9
Lightly grease a non-stick pan with a thin layer of oil, then wipe it clean with a paper towel. Cook the egg mixture over low heat. Once the edges begin to set and lift slightly, carefully flip it with chopsticks and cook the other side for about 30 seconds until just set. Overcooking will make the garnish dry and tough.
Step 10
Place the cooked egg garnish on a paper towel (or parchment paper) to absorb any excess oil. Let it cool completely before cutting. Attempting to cut it while warm can cause it to break apart.
Step 11
Once fully cooled, cut the egg garnish into desired shapes. Diamond shapes or thin julienne strips both make for attractive toppings.
Step 12
Finally, prepare the remaining garnishes. Finely minced green onions add a fresh aroma, and the grilled tofu should be cut into 1cm cubes or julienned. Adding seaweed flakes will complete this hearty Tteok Mandu Guk.
