Korean Rice Cake Dumpling Soup
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Tteok-mandu-guk combines two of Korea's most beloved New Year foods - sliced rice cakes and handmade dumplings - in a single bowl of clear beef broth.
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The broth, typically drawn from simmered brisket or bone stock, serves as a clean canvas for the two main ingredients. Rice cake ovals absorb the hot liquid and swell into a pleasantly chewy mass, while the dumplings, stuffed with a mixture of ground pork, tofu, scallion, and garlic, release their savory filling into the soup as they cook. Starch from the dumpling wrappers lends the broth a slight silkiness that binds everything together. Julienned egg garnish and a pinch of crushed dried seaweed are scattered over the top, adding color and a whisper of ocean fragrance. The soup is seasoned simply with soup soy sauce, letting the stock and fillings carry the flavor. While practically it extends a pot of tteokguk to feed more people, the real appeal lies in the textural variety - sticky rice cakes and soft, yielding dumplings in the same spoonful create a satisfaction that neither achieves alone.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 500 g sliced rice cakes in cold water for 10 minutes, then separate any stuck pieces by hand.
Rinse lightly and drain well so excess surface starch does not cloud the broth.
- 2Prep
Slice 1 green onion thinly and beat 1 egg until smooth.
Let the egg stand briefly if it becomes foamy, since too many bubbles make the ribbons uneven when added later.
- 3Control
Pour 1400 ml beef bone broth into a pot and bring it to a steady boil over medium-high heat.
When it bubbles evenly, add 1 tablespoon soup soy sauce to set the base seasoning.
- 4Heat
Add the drained rice cakes and lower the heat to medium.
Cook for about 3 minutes, stirring gently once the pieces float and soften at the edges so they do not stick to the bottom.
- 5Control
Add 12 mandu and wait until the broth returns to a simmer, then reduce to medium-low heat.
Cook for 5 to 6 minutes, until the wrappers look slightly translucent and the filling is hot through.
- 6Control
Add the 1 teaspoon salt gradually to adjust the seasoning, lower the heat, and stream in the beaten egg.
Do not stir for 20 seconds, then add the green onion and bring the soup just back to a simmer.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Starch from dumpling wrappers lightly thickens the savory stock.
- Finish cue
- Cook for 5 to 6 minutes, until the wrappers look slightly translucent and the filling is hot through.
- Avoid this
- Cook for about 3 minutes, stirring gently once the pieces float and soften at the edges so they do not stick to the bottom.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 7 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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