Tteok Mandu Guk (Rice Cake Soup with Dumplings)

Method7 steps · about 30 min

1. 1

   Step 1: Cut the beef (4 ounces) into thin bite-size pieces, about 1–1 1/2 inches. If the sliced rice cakes are hardened, soak them in cold water for 10–20 minutes, then drain.

   Soften hardened rice cakes, only if needed · 20 minUses 4 ounces beef (chuck or loin) · 2–3 cups sliced tteokguk rice cakes · Cold water, enough to soften hardened rice cakes (if needed)

   
2. 2

   Step 2: In a medium pot, sauté the beef with 1 tablespoon of soup soy sauce until all the pieces turn brown. Pour in 5 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium and continue to boil, covered, for 10 minutes.

   Boil beef broth after browning · 10 minUses Cut beef · 1 tablespoon soup soy sauce · 5 cups water, for broth

   
3. 3

   Step 3: Choose one dumpling route. Direct soup route: leave the dumplings ready to add with the rice cakes in the next cooking stage. Separate boiling route: boil them in a separate pot of water until they float and their filling is fully cooked, following their package guidance, then reserve. Separate steaming route: line a steamer with damp cheesecloth and steam about 8 minutes for fresh mandu or 10 minutes for frozen, continuing until the filling is fully cooked according to the package.

   Separate steam route only: 8 minutes fresh, 10 frozen; continue until filling cooked · 10 minUses 8–10 ready-to-cook mandu dumplings, fresh or frozen · Water, for the separate dumpling boiling or steaming route (if chosen)

   
4. 4

   Step 4: Add the garlic (1 teaspoon) and drained rice-cake slices to the boiling beef broth. For the direct soup route only, add the ready-to-cook dumplings now; if cooked separately, keep them aside. Boil until the rice cakes are very soft, usually 5–8 minutes, and any dumplings added directly are fully cooked through according to their package.

   Cook rice cakes until very soft and any direct-route dumplings fully cooked · 8 minUses Boiling beef broth · 1 teaspoon minced garlic · Drained rice cakes, soaked if necessary · Ready-to-cook dumplings, only for the direct soup route

   
5. 5

   Step 5: Optional egg (1) garnish: separate the egg white and yolk. Lightly beat the white by gently cutting through it with a spoon, and stir the yolk until smooth. Heat a lightly oiled nonstick skillet over medium-low heat. Cook the white and yolk separately in thin crepes, tilting the pan to spread each. Cook both sides until set without browning.

   Uses 1 egg · Cooking oil, a little for optional egg crepes

6. 6

   Step 6: If you made the egg crepes, roll and cut each into short thin strips. Slice the scallion (1) diagonally. If using the optional gim or nori (1/2 sheet), briefly roast it in a hot skillet, then cut into thin strips about 1 1/2 inches long or crumble.

   Uses Cooked egg crepes, if made · 1 scallion · 1/2 sheet gim or nori (optional)

7. 7

   Step 7: For either separate dumpling-cooking route, add the reserved cooked dumplings to the soup now. For the direct soup route, they are already in the pot. Add the sliced scallion, bring back to a boil and season with salt (to taste) and black pepper (to taste). Ladle the steaming soup into bowls and add the prepared optional egg and gim strips.

   Uses Rice-cake soup, with fully cooked dumplings if cooked directly · Reserved cooked dumplings, only for either separate cooking route · Sliced scallion and optional prepared egg/gim garnish · Salt, to taste · Black pepper, to taste