How to Make Korean Rice Cake and Dumpling Soup (Tteok Mandu Guk)

Tteok Mandu Guk is a traditional Korean soup made with rice cakes (tteok) and dumplings (mandu), often enjoyed during celebrations like Korean New Year (Seollal). This warm, hearty dish combines soft rice cakes and savory dumplings in a rich broth, perfect for comforting meals. Here's how to make Tteok Mandu Guk for two servings.

Ingredients (for 2 servings)

• 1 cup tteok (Korean rice cakes), soaked in cold water for 30 minutes
• 6-8 mandu (Korean dumplings) – store-bought or homemade
• 4 cups beef broth or anchovy-kelp broth
• 1 egg
• 1 green onion, chopped
• 1 garlic clove, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Gim (roasted seaweed) and sesame oil for garnish

7 Steps to Make Tteok Mandu Guk

1. Prepare the Broth

In a large pot, bring 4 cups of beef broth or anchovy-kelp broth to a boil. Let it simmer gently over medium heat.

Tip: For a richer flavor, use beef broth. For a lighter taste, anchovy-kelp broth is a great alternative.

2. Cook the Dumplings

In a separate pot, cook the dumplings (mandu) in boiling water for about 4-5 minutes, or until they float. Once cooked, drain and set aside.

Tip: Cooking the dumplings separately prevents them from breaking apart in the soup.

3. Add the Rice Cakes

Drain the soaked rice cakes (tteok) and add them to the simmering broth. Cook for 5-7 minutes, or until the rice cakes soften and start floating to the top.

Tip: Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.

4. Season the Broth

Add 1 tablespoon of soy sauce, minced garlic, salt, and pepper to taste. Stir well and let the broth simmer for an additional 2-3 minutes.

5. Add the Dumplings

Gently add the cooked dumplings to the broth. Let them simmer together with the rice cakes for another 3-4 minutes to combine the flavors.

6. Prepare the Egg

In a small bowl, beat one egg. Slowly drizzle the beaten egg into the soup in a thin stream while stirring gently. This will create delicate ribbons of egg throughout the soup.

Tip: Stir in a circular motion as you pour the egg for an even distribution of egg ribbons.

7. Garnish and Serve

Once the egg is cooked, turn off the heat. Garnish the soup with chopped green onions, gim (roasted seaweed), and a drizzle of sesame oil. Serve hot with kimchi on the side.

Tip: Adding sesame oil at the end gives the soup a fragrant, nutty finish.

Pro Tips for the Perfect Tteok Mandu Guk:

1. Soak the rice cakes: Always soak the tteok before cooking to ensure they cook evenly and have the perfect chewy texture.
2. Use fresh dumplings: Fresh or homemade mandu elevate the flavor compared to frozen ones.
3. Balance the seasoning: Depending on the broth, adjust the amount of salt or soy sauce to suit your taste.
4. Fry dumplings for a twist: For added texture, you can lightly pan-fry the dumplings before adding them to the soup.

Enjoy your warm and satisfying Tteok Mandu Guk, perfect for any meal!