Hearty Tteok Manduguk (Rice Cake and Dumpling Soup)
A mild one-bowl soup made with chewy sliced rice cakes and dumplings simmered in savory anchovy broth with beaten egg drizzled in.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This single-serving soup uses deeply savory anchovy broth instead of beef bone broth, seasoned cleanly with soup soy sauce and fish sauce for rich umami. The secret is adding the dumplings once the rice cakes float to the top, and letting the beaten egg cook undisturbed without stirring so the broth stays clear. It makes a satisfying, comforting meal that is easy to enjoy anytime.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dumplings (mandu)3
- Sliced rice cakes (tteokguk-tteok)150 g
- Egg1
- Large green onion (daepa)a little
- Seasoned dried seaweed sheets
- Anchovy broth (or gomtang (beef bone soup))2 1/2 cups
Seasoning
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Sand lance fish sauce (or tuna extract sauce (chamchi-aek))1 tsp
- Ground black peppera little
- If using frozen rice cakes, soak them in water to soften.
Steps
Prepare the ingredients
Prepare 150g sliced rice cakes (tteokguk-tteok), 3 handmade dumplings (mandu), 1 egg, large green onion (daepa), and seasoned dried seaweed sheets.
Chop ingredients and soak rice cakes
If using frozen rice cakes, soak them in water to soften.
Beat the egg, and thinly slice the green onion.
Simmer
Add 1/2 tbsp soup soy sauce (guk-ganjang) to 2 1/2 cups anchovy broth to season the broth.
Add the sliced rice cakes and bring to a boil.
Once they soften and float up to the surface, add the dumplings.
If using frozen dumplings, cook them along with the rice cakes and they will finish at about the same time.
Pour the beaten egg in little by little in a circle.
Let it cook without stirring so the broth does not turn cloudy. If it tastes bland, add a little fish sauce to boost the umami and finish the seasoning.
Finally, add the green onion and a little ground black pepper, then simmer briefly to finish.
Finish
Ladle into a bowl and top with seaweed flakes and freshly ground toasted sesame seeds to finish.
It is a complete meal with wonderful flavor and nutrition.
Ppunwife's tips
- If using frozen dumplings, cook them along with the rice cakes and they will finish at about the same time.
- Let it cook without stirring so the broth does not turn cloudy.
FAQ
When should I add dumplings if they are frozen?
If you are using frozen dumplings, add them together with the rice cakes from the start so the filling heats through at the same rate.
How can I keep the broth from turning cloudy after adding the egg?
Pour the beaten egg around the pot in a circle and let it cook undisturbed without stirring to keep the broth clear.
Can I substitute anything for the anchovy broth or sand lance fish sauce?
You can use beef bone broth (gomtang) instead of anchovy broth, and tuna extract sauce (chamchi-aek) works well in place of sand lance fish sauce.
