Baek Jong-won's Tteokmanduguk Recipe

A tteokmanduguk (떡만둣국) recipe featuring a delightful combination of warm broth, chewy rice cakes, and tender dumplings! This easy-to-make Baek Jong-won style tteokmanduguk is perfect for special occasions and everyday meals.

[Ingredients]

Tteokmanduguk (떡만둣국)

• Sesame oil (참기름): 2 tbsp (15g)
• Vegetable oil (식용유): 1 tbsp (8g)
• Rice cake (떡국 떡): 4 cups (400g)
• Dumplings (만두): 8 pieces
• Beef brisket (소 양지): 1 cup (150g)
• Green onion (대파): 1 cup (80g)
• Water (물): 11 cups (2L)
• Salt (꽃소금): 1 tbsp (10g)
• Minced garlic (간 마늘): 1 tbsp (15g)
• Anchovy fish sauce (멸치액젓): 2 tbsp (20g)
• Soy sauce (국간장): 3 tbsp (30g)
• Eggs (달걀): 2 (100g)
• Black pepper (후춧가루): To taste
• Seaweed flakes (김가루): To taste

Egg Pancake (지단)

• Eggs (달걀): 2 (100g)
• Vegetable oil (식용유): To taste

[Instructions]

Tteokmanduguk (떡만둣국)

1. Prepare the rice cakes (떡 준비하기)

• Soak the rice cakes in water for at least 30 minutes.
• Soaking the rice cakes ensures even cooking and a chewy texture.

2. Sauté the beef (고기 볶기)

• In a pan, add sesame oil and vegetable oil. Add the beef brisket and sauté over medium heatuntil browned.
• Cook until a fragrant aroma is released from the beef.

3. Make the broth (육수 내기)

• Add 500ml of water to the sautéed beef. Add salt, soy sauce, and anchovy fish sauce for seasoning.
• After simmering to allow the seasoning to permeate the beef, add another 1.5L of water and bring to a boil over high heat to make the broth.

4. Add rice cakes and dumplings (떡과 만두 넣기)

• Once the broth boils, add the soaked rice cakes, dumplings, and minced garlic.
• Simmer over medium heatuntil the rice cakes become translucent and the dumplings float.

5. Adjust the seasoning (간 맞추기)

• Adjust the seasoning to your preference by adding salt and fish sauce.

6. Add the eggs (달걀 풀기)

• Just before serving, gently pour in the lightly beaten eggs.
• Turn off the heat once the eggs are cooked.

7. Garnish with green onions (대파와 고명 올리기)

• Finely chop the green onions and add them to the soup or use them as a garnish.
• Sprinkle with seaweed flakes and black pepper to finish.

Egg Pancake (지단)

Version 1: Separated egg whites and yolks

1. Separate the egg whites and yolks.
2. Lightly coat a frying pan with vegetable oil using a paper towel.
3. Cook the egg whites and yolks separately over low heat, making thin pancakes.
4. Roll up the cooked pancakes and thinly slice them.

Version 2: Whole egg pancake

1. Whisk the eggs in a bowl and add a little water, mixing well.
2. Heat vegetable oil in a frying pan and pour in the egg mixture to make a thin pancake.
3. Roll up the pancake and slice thinly.

[Tips]

• Flavoring the broth (육수 맛내기): Using anchovy fish sauce and soy sauce enhances the savory flavor of the broth.
• Cooking the rice cakes (떡 익힘): Overcooking the rice cakes can make them mushy, so reduce the heat once they become translucent.
• Adding the eggs (달걀 넣기): Gently stirring the eggs into the broth creates a beautiful egg flower effect.

[Finished Dish]

Serve the warm tteokmanduguk in a bowl and garnish with egg pancake, seaweed flakes, and black pepper!
Enjoy this easy-to-make Baek Jong-won style tteokmanduguk as a hearty meal with your family. 🥢🍲