Korean Dumpling Soup (Tteok Mandu Guk) Recipe for 2 Servings

Korean Dumpling Soup, known as Tteok Mandu Guk, is a traditional and deeply comforting dish enjoyed especially during cold winter months or during special occasions like the Korean New Year, also known as Seollal. It combines the chewiness of rice cakes (tteok) with the savory goodness of Korean dumplings (mandu) in a flavorful broth. This recipe is designed for two servings, making it an ideal meal to share with a friend or loved one.

Tteok Mandu Guk’s combination of soft, chewy rice cakes, tender dumplings, and egg ribbons in a rich broth makes it the ultimate Korean comfort food. It’s a dish that feels hearty but still light, perfect for those days when you crave something warm and soothing. While the ingredients are simple, the flavors are deep and satisfying, giving you a taste of Korean tradition in every bite.

Ingredients (for 2 servings)

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

Whether you decide to make the broth from scratch or use store-bought, the base of this soup is incredibly important as it provides the depth of flavor that makes Tteok Mandu Guk so special. Both beef broth and anchovy-kelp broth have their unique profiles – beef broth delivers a hearty, savory taste, while anchovy-kelp broth gives a lighter, more refreshing base. You can choose either depending on your preference for richness or subtlety in the flavor.

7 Steps to Make Tteok Mandu Guk

1. Prepare the Broth

Start by preparing the base of the soup. In a large pot, bring 4 cups of broth to a gentle boil over medium heat. The broth can be made from scratch using beef bones, or you can use a pre-made beef broth for convenience. If you’re opting for a lighter taste, an anchovy-kelp broth works wonderfully as well. Once the broth begins to boil, reduce the heat to medium-low and let it simmer gently to develop its flavor. This broth is the heart of the soup, so make sure to allow it time to fully infuse the ingredients.

2. Cook the Dumplings

While your broth is simmering, it's time to cook the dumplings. In a separate pot, bring water to a boil and carefully drop in the mandu (Korean dumplings). Cook them for about 4-5 minutes or until they float to the surface, which indicates they are fully cooked. Drain the dumplings and set them aside for later. Cooking the dumplings separately ensures they don’t break apart in the broth and allows them to retain their texture. This step also prevents the soup from becoming cloudy.

3. Add the Rice Cakes

Once your broth is well-simmered and seasoned, it’s time to add the rice cakes. Drain the soaked tteok (rice cakes) and carefully add them to the broth. Let the rice cakes cook in the broth for about 5-7 minutes. As they cook, they’ll start to float to the surface and soften. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot. The rice cakes will absorb some of the broth, making them plump and full of flavor, adding that quintessential chewy texture Tteok Mandu Guk is known for.

4. Season the Broth

After the rice cakes have softened, it’s time to season the broth. Add 1 tablespoon of soy sauce, which will give the soup a salty depth. Stir in the minced garlic for a burst of aromatic flavor. Taste the broth and adjust the seasoning with salt and pepper according to your preference. If you’re using beef broth, you might need less soy sauce, while a lighter broth like anchovy-kelp may require more to balance the flavors. Allow the broth to simmer for a couple more minutes so the seasonings can meld together.

5. Add the Dumplings

Now that the broth is seasoned and the rice cakes are soft, gently add the cooked dumplings to the soup. Allow them to simmer for an additional 3-4 minutes with the rice cakes, giving the dumplings time to soak up the flavor of the broth. Be careful not to stir too vigorously, as you don’t want to break apart the delicate dumplings. The mandu should remain intact, yet tender, so each bite offers a satisfying contrast between the soft rice cakes and the juicy dumplings.

6. Prepare the Egg

In a small bowl, beat one egg until smooth. Slowly drizzle the beaten egg into the soup, stirring gently in a circular motion as you pour. This technique creates delicate, silky ribbons of egg throughout the broth. The egg adds a lovely texture to the soup and helps to slightly thicken the broth, making it even more hearty. Make sure to pour the egg slowly and stir continuously to ensure it distributes evenly throughout the soup.

7. Final Touches and Garnish

Once the egg is fully cooked and the soup is hot and ready, turn off the heat. Add the final touches by garnishing the soup with chopped green onions for freshness, gim (roasted seaweed) for a touch of umami, and a drizzle of sesame oil for a nutty aroma. These final garnishes not only add flavor but also give the dish a more visually appealing look. Serve the soup hot and enjoy it with your favorite side dishes like kimchi or pickled vegetables.

Pro Tips for a Perfect Tteok Mandu Guk

1. Choose the right broth: The broth is the base of your Tteok Mandu Guk, and it can make or break the dish. For a rich and hearty flavor, use a well-made beef broth. If you prefer a lighter, more refreshing taste, anchovy-kelp broth is an excellent choice. Both broths complement the chewy rice cakes and dumplings but offer different flavor profiles.

2. Soak the rice cakes properly: Before adding the rice cakes to the soup, soak them in cold water for at least 30 minutes. This step is crucial as it helps the rice cakes cook evenly and achieve the perfect chewy texture. Without soaking, they can become tough or unevenly cooked in the soup.

3. Use fresh dumplings for better flavor: While frozen dumplings are convenient, using fresh or homemade dumplings will elevate your soup’s flavor and texture. Fresh mandu is often more tender and flavorful compared to frozen options, making the soup taste more homemade and authentic.

4. Cook dumplings separately: To prevent your dumplings from breaking apart in the soup, cook them in a separate pot of boiling water before adding them to the broth. This method ensures that they maintain their structure and don’t cloud or thicken the soup unnecessarily.

5. Add sesame oil at the end: A drizzle of sesame oil at the end of cooking adds a layer of nutty richness without overpowering the delicate flavors of the broth. It’s the final touch that enhances the overall aroma and taste of the soup, making it even more satisfying.

6. Adjust seasoning as needed: Depending on the broth you use, you may need to tweak the seasoning. Taste the soup before serving and adjust the amount of soy sauce, salt, or pepper according to your preference. The balance of savory and umami is key to a flavorful Tteok Mandu Guk.

7. Fry dumplings for added texture: If you’re looking for a variation, lightly frying the dumplings before boiling them adds a crispy texture to the dish. The contrast between the crunchy dumplings and the soft, chewy rice cakes adds another layer of texture that can elevate the overall experience of the soup.

Conclusion

Tteok Mandu Guk is a dish that is not only delicious but also rich in Korean tradition. Whether you’re preparing it for a special occasion or just a cozy dinner at home, this soup offers the perfect balance of flavors and textures. The combination of chewy rice cakes, tender dumplings, and savory broth creates a meal that is hearty, comforting, and full of flavor. Whether you're new to Korean cuisine or a seasoned cook, this recipe for Tteok Mandu Guk is a must-try.