Korean Rice Cake Soup with Dumplings (Tteok Mandu Guk)

  • Author: Linda Kurniadi


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.



  • 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
  • 1012 dumplings
  • 1 tablespoon tamari soy sauce
  • Salt, to taste


  • 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


  • 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.