Description
Korean rice cake soup with dumpling (Tteok Mandu Guk) is a soothing and hearty soup. The clear broth signifies purity and the rice cakes symbolize prosperity.
Scale
Ingredients
- 500-gram beef brisket
- 10 cups water
- 1 medium onion, sliced
- 8 stalks green onion, cut into 5
- 5 cloves garlic + 1/2 teaspoon minced garlic
- 400-gram Korean rice cakes
- 10–12 dumplings
- 1 tablespoon tamari soy sauce
- Salt, to taste
Toppings:
- Fried egg, thinly sliced
- Green onion (green part only), thinly sliced
- Roasted dried seaweed, cut into thin strips
- Shredded cook brisket, season with 1 tablespoon sesame oil
Instructions
- In a pot, combine beef brisket, water, onion, green onion, and garlic cloves. Cook over medium-low heat for about 1.5 hours. Skim off the foam. Discard the vegetables, keep the stock, and set aside the meat from the stock. Shred the meat using a knife or hands and add sesame oil to the meat.
- Soak the rice cakes in cold water for 15 minutes. Discard the water after 15 minutes. Meanwhile, prepare the toppings.
- Boil the dumplings in a pot. Set aside.
- Boil the stock in a clean pot. Add minced garlic, soy sauce, rice cakes, and dumplings. Cook for 2-3 minutes. Adjust the taste by adding salt and add a pinch of black pepper. Serve the soup in a bowl and add toppings.
