Korean Rice Cake Dumpling Noodle Soup
Tteok-mandu-guk-myeon combines sliced rice cakes, dumplings, and thin somyeon noodles in a rich beef bone broth. Each component contributes a different texture - chewy rice cakes, plump filled dumplings, and soft noodles - making the bowl substantial. The broth is typically garnished with egg strips, shredded seaweed, and scallions. This dish merges two traditional Korean soups (tteokguk and manduguk) into a single, filling meal. Using store-bought dumplings and pre-made broth, it can be ready in under 40 minutes.
Adjust Servings
Instructions
- 1
Bring beef bone broth to boil, add rice cakes and cook 3 minutes.
- 2
Add dumplings and somyeon noodles and cook through.
- 3
Top with egg garnish and green onions.
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