This one-pot tteok mandu guk is not only a Lunar New Year must have, it's a classic Korean soup made easy so that you can cut back on dishes without compromising the flavor. This comforting bowl of new year soup is perfect for pairing with banchan, such as japchae and kimchi.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
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For the tteok mandu guk (rice cake dumpling soup):
12ouncessliced rice cake
5.3ouncesbeef top round, cut into 1 inch thin strips
Soak the sliced rice cake:Place the sliced rice cake in a bowl and fill it with enough water to cover the rice cakes. Set aside and let it soak for 20 to 30 minutes.
For the egg garnish (jidan):While the rice cakes are soaking, place a nonstick pan over medium-low heat and add a small amount of oil. Give the egg yolks a whisk and pour it into the pan. Tilt the pan around to spread the egg yolks into a thin layer. Let the egg crepe cook for a minute, or until the bottom is set. Flip the egg and cook for about 30 seconds, or until completely cooked.
Remove the egg crepe from heat and let it cool. Cut the egg crepe in half, stack the halves, and cut into thin strips. Set aside for garnish.
For the tteok mandu guk:In a medium pot over medium high heat, add about 1 tablespoon of oil. When the oil is hot, add the beef, a pinch of salt, and a few cracks of black pepper. Stir fry for a minute, then add the soup soy sauce and continue to cook for another 30 seconds.
Add the water and bring the soup to boil. Reduce the heat to medium and let the soup simmer for about 5 minutes. Skim the soup as necessary.
After 5 minutes, season the soup with a tablespoon of fish sauce. Then, drain and add the sliced rice cakes. Let the rice cake simmer for a minute or two, making sure to stir the pot frequently to prevent the rice cakes from sticking to the bottom of the pot.
Add the frozen mandu (dumplings) to the soup and continue simmering for another 6 to 8 minutes, or until the rice cakes are tender and the mandu are cooked. The soup will have thickened at this point.
Whisk the egg whites for a few seconds and drizzle it into the soup in a circular motion. Wait for a second and give the soup a stir.
Turn off the heat and taste the soup. Adjust the soup to your preference with more salt and pepper if needed.
Garnish and serve the soup:Portion the soup into bowls and garnish each bowl with the egg crepe strips, sliced green onions, and roasted seaweed strips. Enjoy!
*Refer to the post above for photo reference on how to make tteok mandu guk, cooking tips, alternatives, and FAQs!*
Feel free to use any cuts of beef you have. Most common substitutes are brisket, stew meat, tenderloin, and sirloins.
If you don't have soup soy sauce, you can substitute it for regular soy sauce.
You can use any store-bought Korean dumplings (mandu) or use homemade mandu. If using fresh mandu (not frozen), add them to the soup 2 to 3 minutes later than instructed for the frozen ones.
If you prefer a tteok mandu guk that is not as thick, you can boil or steam the mandu separately, then add them to the soup. (This soup has the consistency of egg drop soup.)