Korean Tteok Mandu Guk Soup

5 from 1 vote

How to make traditional Tteok Mandu Guk. Our easy homemade Korean Dumpling Soup features chewy Korean rice cakes called Tteokbokki.

Prep Time20

Cook Time35

Total Time55

Course: Soup

Cuisine: korean

Keyword: tteok mandu guk

Servings:

Calories: 428kcal

Bring the water to a boil in a Dutch Oven over high heat and add the beef and garlic. Cook for 5 minutes.
Turn the heat down to medium, cover, and cook for 20 to 25 minutes until the beef is tender.
Meanwhile, separate the egg yolks from the whites of two eggs. Put the yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork.
Add the cooking oil to a heated non-stick pan. Turn off the heat. Pour the egg yolk mixture into the pan and tilt it so it spreads evenly and thinly. Let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and set it aside.
Add the rice cakes and frozen mandu to the boiling soup along with fish sauce. Cover and let it cook for 7 to 8 minutes until all the rice cakes and dumplings float and are softened throughout. Pour the egg whites by little by little into the soup and cook for 30 seconds.
Add sesame oil, ground black pepper, and chopped green onion. Stir the soup with a ladle. Remove from the heat and ladle the rice cake soup into individual bowls. Garnish with egg strips, sliced red chilies and sprinkle of gochugaru. Serve hot!