Total time: 30 minutes
Difficulty: easy
Ingredients: 2 cups rice cakes , 5 mandus , ½ carrot, ¼ zucchini, 1 egg, 1 leek,
Broth: 10 anchovies, 2 seaweed leaves,
Seasoning: 1 tbsp soy sauce, 1 tsp salt, ½ tsp pepper, ½ tbsp sesame oil,
Preparation:
1. Prepare the vegetables: Cut the carrots, onions, and zucchini into thin strips. Slice the spring onions into thin rings.
2. Prepare the rice cakes: Soak the tteok rice cakes in water to make them soft.
3. Prepare the egg: Lightly beat an egg in a bowl.
4. Prepare the broth: Add dried anchovies (myeolchi) and kombu (seaweed) to a pot of water. Bring the mixture to a boil and remove the kombu once the water boils (to avoid it becoming bitter). Let the anchovies simmer for another 15 minutes, then remove them from the broth.
5. Cook vegetables: Add the carrots and zucchini to the broth.
The onions will be added later for a crunchy texture. If you prefer them soft, you can add them now.
6. Add rice cakes: Once the carrots become soft, add the soaked rice cakes to the broth.
7. Seasoning: Season the soup with 1 tablespoon of guk ganjang (Korean soy sauce) and 1 teaspoon of salt. Add ½ teaspoon of black pepper. Taste the broth and adjust the seasoning to your liking. Don't use too much guk ganjang, as this will make the broth too dark; add more salt instead.
8. Add Mandu: Add the mandu (dumplings) to the broth and simmer until cooked through.
9. Add egg: Pour the beaten egg into the soup in a thin circle and let it set briefly.
10. Refine with sesame oil: Add ½ tbsp of sesame oil to give the soup a nutty flavor.
11. Add spring onions: Finally, add the sliced spring onions and stir briefly.
12. Serve: Your Tteok Mandu Guk is ready! Enjoy it hot and fresh.
Tips:
- For extra flavor, garnish the soup with toasted sesame seeds or chopped garlic.
- The amount of dumplings and rice cakes can be adjusted as desired.
Enjoy your meal! 🥟🍲
