Korean Rice Cake Soup with dumplings (Tteok Mandu Guk)

calendar_today Jul 25, 2023 person alex

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Cook Time

15 mins

Prep Time

10 mins

Servings

500mL of beef bone broth
- I am just using store bought broth from a Korean supermarket.
1 cup water (250mL)
1/2 lb rice cakes (~250g)
1/2 of a zucchini, sliced into semicircles
1/2 pack of soft tofu (~200g)
1 green onion, cut into 1-2 inch slices
4 dumplings
- Use more or less if you like. I am using frozen ones.
Topping:
- 2 eggs, pan fried into thin sheets and cut into strips.
- Seaweed
- Sesame seeds
- Gochugaru flakes

You can cater this dish to your liking - add or remove any vegetables as you wish. This is also a great dish if you are feeling sick.

Prepare the rice cakes. Rinse and soak for 10 minutes in cold water.
In a medium pot, fry the green onions for around 2 - 3 minutes on medium heat or until aromatic.
Add the beef bone broth soup and water and bring to a boil.
Add the rice cakes, tofu, zucchini and dumplings. Boil on medium for around 5 - 7 minutes.
For the topping, whisk 2 eggs with a bit of salt and pepper. Fry in a pan into a thin sheet and cut into thin strips.
Serve the soup and top with the sliced egg, seaweed, sesame seeds, and gochugaru flakes.