Tteok Manduguk - Korean dumpling soup with rice cake has become one of my favorite dishes these days because it’s one of the easiest guk(soup) that I can make and still delicious. Of course, it will will be a very different story if I dare to make mandu(dumpling) from the scratch. (I do have a strong ambition to make mandu myself one of these days, though!)
But not any time soon. I buy pre-cooked frozen mandu from local Korean grocery stores. There are many different kinds such as kimchi mandu, pork mandu, vegatable mandu, seafood mandu, etc. It usually costs $3 to $6, and one package contains 20 to 40 dumplings.
- Frozen pre-made mandu (dumplings)
Here is a simple recipe for simple manduguk!
Ingredients for 2 ~ 3 servings
12 ~ 18 pieces of dumpings*
1/2 cup of sliced rice cake
8 ~ 12 dried anchovies
1/2 small onion
1/4 small carrot**
1 ~ 2 spring onions
1 toasted & sliced gim(seaweed)
2 tsp soy sauce
2 cloves garlic (minced)
3 ~ 4 pieces of dasima(kelp) (optional)
* The number of dumplings varies depending on how many you want per serving and how big they are.
** Many people choose their own vegetables to add, i.e., some prefer zucchini. I like carrots because of the color.
*** The amount of each ingredient is subject to personal taste.
1. When you buy rice cake from stores, it’s usually hard, dry and frozen. Soak the rice cake in cold water for 20 ~ 25 minutes. The package may have the instructions of its own. If so, follow the instructions to make it softer.
2. Add 6 cups of water in the pot with anchovies. If you have dasima(kelp), add it, too. It will add more flavor. Simmer the soup with medium heat for 10 to 15 minutes to make it nice broth.
- Dry Anchovies
3. In another pot, steam mandu separately. You can add mandu directly to the soup, but sometimes, the dumplings get broken while boiling. If you steam them separately, and add them to the soup at the end, they will keep their shape. Frozen mandu is already cooked, and it doesn’t need a lot of time to cook. Just poke one of the dumplings, and if it’s smooth, it’s steamed well.
- Steamed mandu
4. Heat a pan with medium heat to cook the egg. Whisk the egg and add a little bit of salt. Pan fry it and thinly slice it when it’s cool. Traditionally, Koreans separate the white and yolk and make two toppings, white and yellow. I usually choose a simpler way to save time.
5. Slice the onion, carrot, and spring onions. (I like lots of vegetables, so I usually add them a lot.) Mince the garlic cloves.
6. When the soup has a good broth taste, take out the anchovies and dasima(kelp). You can throw them away, but I sometimes eat them with the soup or separately because they are so nutritious!
7. Add the rice cake, garlic, onion and carrots to the soup.
- I didn’t have rice cake for tteok manduguk, so I’m slicing rice cake for tteokbokki.*
8. Add the soy sauce. If it’s not salty enough with 2 tsp soy sauce, add some salt, not soy sauce. Adding more soy sauce will turn the soup darker.
9. Boil the soup until the rice cake is cooked.
10. Add the spring onion and mandu. Boil it just for 1 or 2 minutes more.
11. Serve the manduguk with the toppings of the thinly-sliced egg and seaweed(gim).
* rice cake for tteok manduguk