Easy Korean Lunar New Year Soup l Tteok Mandu Guk

Soak the frozen rice cakes in water for 15 minutes to soften them.

Mince 1 clove of garlic.

Slice the green onion to measure 2 tablespoons.

Crack 2 eggs into a bowl, add a pinch of salt, and mix well.

In a medium-sized pot, place a strainer and pour in the Korean beef rib soup to strain out any excess fat and bones, keeping the meat for garnish.

Add 1 cup of water to the pot along with the minced garlic and heat the pot.

Add the frozen dumplings to the pot and bring to a boil.

Once the dumplings float in the broth, add the drained rice cake slices and stir gently to prevent sticking.

Season the broth with soup soy sauce and salt, then let it boil for about 5 minutes or until the rice cakes become soft.

Slowly pour the egg wash into the soup in a circular motion, avoiding stirring until the egg has coagulated to prevent cloudiness.

Add the sliced green onion and sprinkle black pepper over the soup.

Ladle the soup into a bowl and top with the meat from the broth package.

Equipment Needed

Spice Level:

Allergens