Tteok Mandu Guk (Rice Cake Soup With Dumplings) Recipe (2024)

At the end, right before serving, make sure to add green onions (they look like leeks but slightly smaller in size and more tender to the bite) to the soup. All Korean soups (based on beef broth or anchovy broth) acquire their unique flavor from green onions (except seaweed soup - no green onions there).

In our family's dduk guk recipe, we have three essential ingredients for creating a rich and flavorful broth: green onions, garlic, and brisket. This simmers slowly for hours, leaving the brisket very tender and the broth full of flavor. Then we use guk ganjang ("soup soy sauce") to season the broth before adding the dduk. We also marinate the shredded brisket in a mixture of sugar, soy sauce, garlic, and sesame seeds, and then sauté it in a nonstick pan in sesame oil, before topping the soup.

Most Koreans would claim that the tteok are already bite size (no need to cut into smaller pieces). If you add them as the last ingredient as the authors suggests and cook for about two minutes they retain a wonderful ‘Q’ (a Chinese term for springy chewiness a bit like a Haribo gummy bear). If they are cooked too long they will lose this wonderful texture and start to resemble a traditional American dumpling.

I am going to make the mandu because it sounds delicious. But I actually like the rice cake chewy texture in the soup which is simple to make. Alternatives to boiled beef broth are sautéing thinly sliced seasoned meat then adding water and dashi that can be vegetarian. Instead of egg omelet garnish, you can stir the egg into the soup. Serve it with the traditional condiment yangnyeomjang so that you can adjust the taste. https://www.koreanbapsang.com/tteokguk-korean-rice-cake-soup

One of the best recipes on NYT cooking! So worth the work, and making mandu is so fun. Trust Eric and make it exactly as written!

Our brisket came out a bit tough and rubbery (even after cutting it into thin slices against the grain). Did anyone have a similar result? If so, is there a way to keep the brisket tender through the process? I'm suspecting the brisket I got may have been too lean

Broth was extremely bland. Family enjoyed the mandoo-they were over-seasoned in my opinion compared to Koreatown restaurants. Will try Maangchi or Korean Bapsang next time

Eric just fancified traditional Korean New Years food with red chili oil (FYI ddukgook is not traditionally red). If I served this to the older generation they'd be outraged. As a Korean this recipe is not one I'd follow. There are plenty of other great recipes online like, Korean Bapsang --she is legit.

Olive oil. Just no.

In our family's dduk guk recipe, we have three essential ingredients for creating a rich and flavorful broth: green onions, garlic, and brisket. This simmers slowly for hours, leaving the brisket very tender and the broth full of flavor. Then we use guk ganjang ("soup soy sauce") to season the broth before adding the dduk. We also marinate the shredded brisket in a mixture of sugar, soy sauce, garlic, and sesame seeds, and then sauté it in a nonstick pan in sesame oil, before topping the soup.

I am going to make the mandu because it sounds delicious. But I actually like the rice cake chewy texture in the soup which is simple to make. Alternatives to boiled beef broth are sautéing thinly sliced seasoned meat then adding water and dashi that can be vegetarian. Instead of egg omelet garnish, you can stir the egg into the soup. Serve it with the traditional condiment yangnyeomjang so that you can adjust the taste. https://www.koreanbapsang.com/tteokguk-korean-rice-cake-soup

Most Koreans would claim that the tteok are already bite size (no need to cut into smaller pieces). If you add them as the last ingredient as the authors suggests and cook for about two minutes they retain a wonderful ‘Q’ (a Chinese term for springy chewiness a bit like a Haribo gummy bear). If they are cooked too long they will lose this wonderful texture and start to resemble a traditional American dumpling.

Any ideas for the right way to make this vegetarian?

At the end, right before serving, make sure to add green onions (they look like leeks but slightly smaller in size and more tender to the bite) to the soup. All Korean soups (based on beef broth or anchovy broth) acquire their unique flavor from green onions (except seaweed soup - no green onions there).