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  • Helen ModernPepper

๐ŸฅŸEASY 1 Serving Size Korean Rice Cake + Dumpling Soup [10 MIN BROTH] ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค๋กœ 10๋ถ„๋งŒ์— ๋ง›์žˆ๋Š” ๋–ก๊ตญ์œก์ˆ˜ + ๋–ก๋งŒ๋‘๊ตญ



#ricecake #tteokguk #dumplingsoup


EASY & DELICIOUS Rice Cake Dumpling BROTH in 10 MINS! YES, TteokGuk is the soup that Koreans eat on new year's day for good luck in the new year. AND this soup is also a popular winter soup.


๐ŸŒฑVegan friendly modification also included.


๐Ÿ‡ฐ๐Ÿ‡ท10๋ถ„๋งŒ์— ์•„์ฃผ ๊ฐ„๋‹จํ•˜๊ณ  ๋ง›์žˆ๋Š” ๋–ก๊ตญ ์œก์ˆ˜ ๋งŒ๋“ค๊ธฐ + ์†Œ๊ณ ๊ธฐ ๋–ก๋งŒ๋‘๊ตญ ๋ ˆ์‹œํ”ผ. ์ƒˆํ•ด ์ฒซ๋‚ ์—” ๋ง›์žˆ๋Š” ๋–ก๊ตญ ๋“œ์‹œ๊ณ  ๊ฑด๊ฐ•ํ•˜๊ณ  ํ–‰๋ณตํ•œ ํ•œํ•ด ๋ณด๋‚ด์„ธ์š”!


TteokGuk ๋–ก๊ตญ = Rice Cake Soup

Tteok ๋–ก = Rice Cake

Guk ๊ตญ = Soup


TteokManDuGuk = ๋–ก๋งŒ๋‘๊ตญ

Tteok ๋–ก = Rice Cake

ManDu = Dumpling

Guk ๊ตญ = Soup


Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes


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โญ๏ธWATCH MORE Korean Soup/Stew Recipes ๊ตญ/์ฐŒ๊ฐœ ๋ ˆ์‹œํ”ผ ๋”๋ณด๊ธฐ


Helen


1 ํฐ์ˆ ๊ณผ 1 ์ž‘์€ ์ˆ ์˜ ์„ค๋ช…์€? ์—ฌ๊ธฐ๋ฅผ ํด๋ฆญํ•˜์‹ญ์‹œ์˜ค.

1 teaspoon ์ž‘์€ ์ˆ  = 5 ml

1 tablespoon ํฐ์ˆ  = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup ์ปต = 128 grams

1 lb = 450 grams


INGREDIENTS/์žฌ๋ฃŒ

Serving Size: 1 Adult

150 Grams Sliced Rice Cake ๋–ก๊ตญ๋–ก

Cold Water (enough to fully soak the rice cakes)


Broth ์œก์ˆ˜ ๋งŒ๋“ค๊ธฐ

6 Cup ์ปต Water ๋ฌผ

3 - 4 Garlic ๋งˆ๋Š˜

1 Scallion ์ชฝํŒŒ

10 - 12 Peppercorns ํ†ตํ›„์ถ”

50 Grams Korean Radish ๋ฌด (substitute: red/pink round radish, peel skin off)

2 Small Dashima/Dried Sea Kelp ๋‹ค์‹œ๋งˆ

ยผ - 1/2 Teaspoon Beef Dashida ์ž‘์€์ˆ  ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค (season to taste)

  • ๐ŸŒฑVegan: YonDu ์—ฐ๋‘ ยผ - 1/2 Teaspoon (season to taste)

ยผ - 1/2 Teaspoon ์ž‘์€์ˆ  Sea Salt ์ฒœ์ผ์—ผ (season to taste)


Beef Garnish ์†Œ๊ณ ๊ธฐ ๊ณ ๋ช… ๋งŒ๋“ค๊ธฐ

60 Grams Beef Ribeye Slices ์‡ ๊ณ ๊ธฐ ๋“ฑ์‹ฌ

  • ๐ŸŒฑVegan: 2 - 3 Small Crimini or Shitake Mushroom ํ‘œ๊ณ ๋ฒ„์„ฏ

ยฝ Tablespoon ํฐ์ˆ  Soy Sauce (All Purpose) ์–‘์กฐ๊ฐ„์žฅ

ยผ Teaspoon ์ž‘์€์ˆ  Brown Sugar ํ‘์„คํƒ•

ยผ Teaspoon ์ž‘์€์ˆ  Sesame Oil ์ฐธ๊ธฐ๋ฆ„

1 Pinch ๊ผฌ์ง‘ Sesame Seed Salt ๊นจ์†Œ๊ธˆ

1 Small Pinch ์ž‘์€ ๊ผฌ์ง‘ Black Pepper ํ›„์ถ”


Garnishes ๊ณ ๋ช…

1 Egg ๋‹ฌ๊ฑ€

2 Small pieces roasted seaweed ๊น€

1 Scallion ์ชฝํŒŒ


๐Ÿ›’๐Ÿ›Shop more Korean ingredients & kitchen gadgets at โฌ‡๏ธ ์žฌ๋ฃŒโฌ‡๏ธ https://www.modernpepper.com/store

Korean Rice Cake (Oval Sliced) ๋–ก๊ตญ๋–ก

https://amzn.to/3G11aoX

https://amzn.to/3i4u8fD

Beef Dashida (bouillon powder) ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค

https://amzn.to/3GlpWR5

๐ŸŒฑYonDu (Vegan Flavor Enhancer) ์—ฐ๋‘

https://amzn.to/3vosmt6

Korean Soy Sauce ์–‘์กฐ๊ฐ„์žฅ

https://amzn.to/3sPflqV

https://amzn.to/3Wo4XUy

Dried Sea Kelp/Dashima/๋‹ค์‹œ๋งˆ

https://amzn.to/3V9rJxX

Sesame Oil ์ฐธ๊ธฐ๋ฆ„

https://amzn.to/3r3P1IU

https://amzn.to/3C4QAMR

Brown Sugar

https://amzn.to/3TnwKlv

https://amzn.to/3UX82d5 (organic)

Crushed Sesame Seeds with Salt ๊นจ์†Œ๊ธˆ

https://amzn.to/3VxfXO3

Korean Sea Salt ์ฒœ์ผ์—ผ

https://amzn.to/3I9JGcL

https://amzn.to/3Q3BgFU


Stainless Steel Pot With Lid ๋ช…ํ’ˆ ๋ƒ„๋น„

https://amzn.to/3jf0pkt

Small Sautรฉ Pan ๋ช…ํ’ˆ ํ”„๋ผ์ดํŒฌ

https://amzn.to/3WwYzdk

Fine Mesh Ladele ๋ง์‚ฌ ๊ตญ์ž

https://amzn.to/3YSSoSx

Knife Sets ๋ช…ํ’ˆ ์นผ: 9 Piece Set ์„ธํŠธ

https://amzn.to/3OSVoZT

16 piece Knife Set ์„ธํŠธ

https://amzn.to/3FwGuql

Chef's Knife

https://amzn.to/3nLoSNd

9 Piece Set

https://amzn.to/3OSVoZT

16 piece Knife Set

https://amzn.to/3c1CCB38"

Chef's Knife

https://amzn.to/3nLoSNd


Step One

Soak the rice cake slices in cold water for 10 minutes.

  • 150 Grams Sliced Rice Cake ๋–ก๊ตญ๋–ก

  • Cold Water (enough to fully soak the rice cakes)

Why soak the sliced rice cakes in cold water? Soaking in cold water is to rehydrate and resuscitate the hardened rice cakes. When these rice cakes are packaged and vacuum sealed, they became hard. So, it is critical to rehydrate in cold water before heating them up in the broth. Remember, unlike Italian pasta that must be cooked before consuming, Korean rice cakes are already cooked, so all you need to do is to soften/warm them up in the broth before consuming. Technically, you can eat these hard rice cakes straight from the packaging, but I must warn you that these are super rubbery hard straight out the packaging. Now, if you live close to a Korean market, you can purchase freshly made rice cakes. If using freshly made rice cakes, you do not need to presoak in cold water before adding them to the broth. Days leading up to new years, most Korean markets will sell freshly made rice cakes to make TteokGuk with.


Step Two

Beef Garnish ์†Œ๊ณ ๊ธฐ ๊ณ ๋ช… ๋งŒ๋“ค๊ธฐ

Cut the beef into strips. ๐ŸŒฑVegan-Only: Remove the stems of the mushrooms and discard. Cut the mushrooms into thick slices.

  • 60 Grams Beef Ribeye Slices ์‡ ๊ณ ๊ธฐ ๋“ฑ์‹ฌ

  • ๐ŸŒฑVegan-Only: 2 - 3 Small Crimini or Shitake Mushroom ํ‘œ๊ณ ๋ฒ„์„ฏ

In a small pan/pot, bring about 2 cups of water (enough water to quickly blanch the beef or mushroom slices). Add the beef strips or mushroom slices for about 2 minutes, on high stove heat. This flash blanching of the beef is to remove the excess blood. By the end of 2 minutes, you'll see the blood gunk and residue floating to the top of the boiling water.


Quickly, strain the flash blanched beef or mushroom, and flash rinse in cold water to remove any excess blood stuck on the beef. Shake the beef or mushroom in the strainer a few times to remove any excess water.


Put the beef or mushroom in a small bowl. Add the following ingredients to the bowl.

  • ยฝ Tablespoon ํฐ์ˆ  Soy Sauce (All Purpose) ์–‘์กฐ๊ฐ„์žฅ

  • ยผ Teaspoon ์ž‘์€์ˆ  Brown Sugar ํ‘์„คํƒ•

  • ยผ Teaspoon ์ž‘์€์ˆ  Sesame Oil ์ฐธ๊ธฐ๋ฆ„

  • 1 Pinch ๊ผฌ์ง‘ Sesame Seed Salt ๊นจ์†Œ๊ธˆ

  • 1 Small Pinch ์ž‘์€ ๊ผฌ์ง‘ Black Pepper ํ›„์ถ”

Mix the ingredients well with the beef or mushroom. Then let it rest at room temperature for 10 minutes. You can also prepare this beef or mushroom garnish a few days in advance. Just bring it to room temperature before using.


Step Three

Broth ์œก์ˆ˜ ๋งŒ๋“ค๊ธฐ

In a medium size pot, bring 6 cups of water to boil and add the following ingredients.

  • 3 - 4 Garlic ๋งˆ๋Š˜

  • 1 Scallion ์ชฝํŒŒ

  • 10 - 12 Peppercorns ํ†ตํ›„์ถ”

  • 50 Grams Korean Radish ๋ฌด (substitute: red/pink round radish, peel skin off)

  • 2 Small Dashima/Dried Sea Kelp ๋‹ค์‹œ๋งˆ

Once the liquid start boiling, add the lid, and lower the stove heat to medium. On medium heat, simmer for 10 minutes.


10 Minutes Later 10๋ถ„ ํ›„

Pull all the ingredients in the pot and discard or eat with some warm rice, soy sauce, and sesame oil (chop up the dashimda, radish, garlic, and scallions with kitchen sears), all mixed up.


Add the beef dashida first and taste your broth before adding the salt. Please keep in mind that Beef Dashida and YonDu are both salty flavor enhancers, so season to taste, but do not over season with the flavor enhancers. Season to taste with salt.

  • ยผ - 1/2 Teaspoon Beef Dashida ์ž‘์€์ˆ  ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค (season to taste)

  • ๐ŸŒฑVegan-Only: YonDu ์—ฐ๋‘ ยผ - 1/2 Teaspoon (season to taste)

  • ยผ - 1/2 Teaspoon ์ž‘์€์ˆ  Sea Salt ์ฒœ์ผ์—ผ (season to taste)

Once this broth is ready, you are now ready to add the rice cakes and/or dumplings to make your TteokGuk or TteokManDuGuk. You can make this broth ahead of time (2 - 3 days in the fridge is fine or freeze the broth in freezer safe plastic bags).


Step Four

Adding the rice cakes and/or ManDu๐ŸฅŸ to the broth.

If you are making TteokGuk (rice cake only soup):

add the presoaked rice cakes to the broth, cover with the lid, and simmer on medium heat for 2 minutes.

If you are making TteokManDuGuk (rice cake soup with dumplings):

add the presoaked rice cakes and 4 frozen or freshly homemade dumplings, cover with the lid, and simmer on medium heat for 3 minutes.


Pull out the rice cakes and ManDu๐ŸฅŸ from the broth right away to a serving bowl.

It is important that you cook the rice cakes and dumplings ONLY when you are ready to eat. Rice cakes will get bloated and soggy soon after it has been cooked in the broth. Also, if you want to dumplings to hold it's shape, you need to pull them out of the broth once they are cooked. If you keep the cooked rice cakes and dumplings in the hot broth pot, the rice cakes will turn into a sponge and the dumplings will come apart. Once you pull out the cooked rice cakes and dumplings to the serving bowl, quickly following the instructions below.


Step Five

Adding The Garnishes: Beef, Mushroom, Egg, Scallion, and Seaweed

Add half or more of the seasoned beef or mushroom in the serving bowl before you add the cooked rice cakes and/or dumplings. After you add the cooked rice cakes and dumplings to the serving bowl, add the following ingredients to the broth pot (stove heat at medium):

  • 1 Egg ๋‹ฌ๊ฑ€ (Break up the yellow yolk twice, do not mix or whip up the egg)

  • ๐ŸŒฑVegan - Only: For yellow color garnishing, add a few thin strips of yellow bell pepper

  • 2 Small pieces roasted seaweed ๊น€ (cut into strips or break up into crumbles with your hands)

  • 1 Scallion ์ชฝํŒŒ (Cut into long strips. White root end part, split it down the middle/long way, first)

Put the egg in the broth pot in one area of the pot. Do not pour the egg around the pot or mix the egg around the pot. Doing so will create a slurry broth (like an egg drop soup, it will make the TteokGuk broth cloudy and messy looking). I love egg drop soup, but not in my TteokGuk broth. Then on the other side of the pot, add the scallion strips. Cover with the lid, and let it simmer on medium heat for 1 minute.

Then quickly, pour the broth to the serving bowl (using a mesh ladle, hold the egg and scallions in the pot so it doesn't fall out with the broth). Using a mesh ladle, pick up the egg from the pot and place it in the center of the bowl. Then add the scallion strips next to the egg. Add the rest of the seasoned beef strips or mushroom on the other side of the egg. Then add the kim (roasted seaweed) on top of the garnish. Add a light sprinkle of sesame seed salt (FYI - Sesame seed salt is roasted sesame seeds crushed and mixed with sea salt).


Bon appรฉtit๐Ÿ˜‹


This is what Korean Kings & Queens ate: Galbitang [Korean Beef Short Ribs Soup] ๊ฐˆ๋น„ํƒ• ๋ง›์žˆ๊ฒŒ ๋“์ด๋Š”๋ฒ• [์™•๊ฐˆ๋น„ํƒ•]

You need to eat these JUICY & HEARTY Korean DUMPLINGS! FRIED, STEAMED & BOILED ๊ตฌ์šด, ๋ฌผ, ์ฐแ„†แ…กแ†ซแ„ƒแ…ฎ


Korean Chicken Soup + Noodle Soup [Ginseng Chicken Soup] SamGyeTang แ„‰แ…กแ†ทแ„€แ…จแ„แ…กแ†ผ + Kalguksu ์นผ๊ตญ์ˆ˜


Here is my earlier TteokGuk recipe with a more delicious way of making the beef garnish and how to make beef broth from scratch.



































Have a bowl of tteongmanduguk (sliced rice cake and dumpling soup) and start the year off well!

๋ฐฑ์ข…์› PAIK JONG WON, ๋ฐฑ์ข…์›,์š”๋ฆฌ๋น„์ฑ…, ๋–ก๊ตญ,๋–ก๋งŒ๋‘๊ตญ,๋–ก๋งŒ๋‘ฃ๊ตญ,์„ค์Œ์‹,์„ค๋‚ , tteokguk, rice cake soup, tteok mandu guk,

์ƒˆํ•ด ์ฒซ๋‚ ์—” ๋ง›์žˆ๋Š” ๋–ก๊ตญ ๋“œ์‹œ๊ณ  ๊ธฐ๋ถ„ ์ข‹์€ ํ•œํ•ด ๋ณด๋‚ด์„ธ์š”!

Mom's Taste, ์—„๋งˆ์˜ ์†๋ง›, ํ•œ์‹, Korean Food, yt:cc=off, ๋ฐ˜์ฐฌ, ๋ฐ‘๋ฐ˜์ฐฌ, ์†๋ง›, ์—„๋งˆ, ๊ฐ€์ •์‹, ์ฐŒ๊ฐœ, ๋‚˜๋ฌผ, ์ง‘๋ฐฅ, ์š”๋ฆฌ, ๊น€์น˜, ๋ช…์ ˆ, ์Œ์‹, ์ฟ ํ‚น, Cooking, Cook, Korea, Food, ๊น€์žฅ,

์†Œ๊ณ ๊ธฐ๋–ก๊ตญ์ด ์ด๋ ‡๊ฒŒ ๋ง›์žˆ๋‹ค๋‹ˆ ๋†€๋ž์Šต๋‹ˆ๋‹ค, ๊น€๋Œ€์„ ์…ฐํ”„TV, ๋–ก๊ตญ, ๊น€๋Œ€์„ ๋–ก๊ตญ, ๋–ก๊ตญ ๋ ˆ์‹œํ”ผ, ๋–ก๊ตญ ๋งŒ๋“ค๊ธฐ, ๋–ก๊ตญ ๋งŒ๋“œ๋Š”๋ฒ•, ๋–ก๊ตญ ๋งŒ๋“œ๋Š”๋ฐฉ๋ฒ•, ์ƒˆํ•ด, ์ƒˆํ•ด ๋–ก๊ตญ, ์„ค๋‚ , ์‹ ์ • ๋–ก๊ตญ, ์‹ ์ • ๋–ก๊ตญ ๋งŒ๋“ค๊ธฐ, ์‹ ์ •, ์„ค๋‚  ๋–ก๊ตญ ๋งŒ๋“ค๊ธฐ, ์„ค๋‚  ๋–ก๊ตญ, ๊ตฌ์ • ๋–ก๊ตญ, ๊ตฌ์ •, ๊ตฌ์ • ๋–ก๊ตญ ๋งŒ๋“ค๊ธฐ, ๊ณ„๋ฌ˜๋…„, ์ƒˆํ•ด ๋–ก๊ตญ ๋งŒ๋“œ๋Š”๋ฒ•, ์ƒˆํ•ด ๋–ก๊ตญ ๋งŒ๋“ค๊ธฐ, ์†Œ๊ณ ๊ธฐ๋–ก๊ตญ, ์†Œ๊ณ ๊ธฐ๋–ก๊ตญ ๋ ˆ์‹œํ”ผ, ์†Œ๊ณ ๊ธฐ๋–ก๊ตญ ๋งŒ๋“œ๋Š”๋ฒ•, ์†Œ๊ณ ๊ธฐ๋–ก๊ตญ ๋งŒ๋“œ๋Š”๋ฐฉ๋ฒ•, ๊น€๋Œ€์„ ์†Œ๊ณ ๊ธฐ๋–ก๊ตญ,

Korean Rice Cake Soup, Tteok Guk, Rice Cake Dumpling Soup, Tteok Mandu Guk, ๋–ก๊ตญ,๋–ก๋งŒ๋‘๊ตญ,๋–ก๋งŒ๋‘ฃ๊ตญ,์„ค์Œ์‹,์„ค๋‚ , PAIK JONG WON, ๋ฐฑ์ข…์›,Maangchi, Mom's Taste, ์—„๋งˆ์˜ ์†๋ง›, ๊น€๋Œ€์„ ์…ฐํ”„TV, ์†Œ๊ณ ๊ธฐ๋–ก๊ตญ ๋ ˆ์‹œํ”ผ, seollal food, Korean soup


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