Photograph of the finished Tteok-mandu-guk

Korea · Canh bánh gạo há cảo Tteok-mandu-guk

Tteok-mandu-guk

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tteok rice cakes Tteok rice cakes 1.1 lb
  • Photograph of Gyoza wrappers Gyoza wrappers 24 leaves
  • Photograph of Beef Beef 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nori seaweed Nori seaweed 0.3 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Simmer the beef in water for 30 minutes to make broth, then remove the meat and shred it.
  2. 2 Soak sliced rice cakes in cold water for 20 minutes to prevent them from clouding the broth.
  3. 3 Season the broth with soy sauce and minced garlic, and keep the soup clear.
  4. 4 Add the rice cakes and dumplings, and cook until both float to the surface.
  5. 5 Pour the beaten eggs in a thin strip, then sprinkle with shredded beef, seaweed, and green onions.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: simmer the beef in water under high pressure for 10 minutes, then release the pressure naturally for 10 minutes, remove the meat, shred it, and strain the broth. The rice cakes and dumplings from step 4 should continue cooking with the lid open until they float to the surface.

Start cooking