Tteok Mandu Guk / Korean Rice Cake Soup with Dumplings, 2 servings

Introduce the dish, Tteok Mandu Guk, a Korean rice cake soup with dumplings.

Prepare the rice cakes by slicing them into thin oval shapes. If using packaged rice cakes, submerge them in water to speed up cooking.

In a medium-sized pot, add beef, green onion, and garlic. Pour in 5 cups of water to submerge the ingredients and bring to a boil.

Cook the beef stock for almost an hour to develop flavor.

Prepare the garnish by thinly slicing half a stalk of green onion and cutting a handful of roasted seaweed into thin strips. Set aside the garnish.

After the stock has boiled, skim off any impurities, lower the heat, cover, and cook for an additional 40 minutes.

While the stock cooks, crack 2 eggs into a small bowl, add a pinch of salt, and whisk.

Heat a pan over medium-low heat, add a little oil, and check the temperature with a bit of egg mixture. Pour the egg in a thin layer, tilting the pan to spread it out. Cook each side without browning the eggs, then let cool for 5 minutes before rolling and cutting into strips.

Remove the beef and vegetables from the stock once ready. Cool the meat slightly, then thinly slice it along the grain. Season the meat with 1 teaspoon of minced garlic, 2.5 tablespoons of soy sauce, and a little black pepper, tossing well.

Season the beef stock with light soy sauce, salt, and black pepper. Taste the stock for seasoning.

Add the sliced rice cakes and small dumplings to the soup, bringing it to a boil. Cook until the rice cakes are soft, about 5-10 minutes.

Serve the soup with the prepared garnish on top.

Equipment Needed

Spice Level:

Allergens