Korean Rice Cake Soup with Dumplings (Tteok Mandu Guk) – Gluten Free Option! (Edit recipe)

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Korean rice cake soup with dumplings, or "Tteok Mandu Guk" (떡만두국), is a popular dish in Korea enjoyed all year round - but especially on Lunar New Year. While there are many variations of it, this is a shortcut version made by slicing up the brisket first to cook quickly. The chewy rice cakes, meaty dumplings, and the slightly thick and cloudy soup make a fantastic, comforting combo and my whole family loves this dish. If you are gluten free, make sure your rice cakes do not contain wheat and use gluten free dumplings!

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PREP TIME

5 minutes

COOK TIME

45 minutes

INGREDIENTS

13

Serves: 4

Ingredients

8 oz Beef Brisket, cut into bite-sized pieces
1 pinch Salt and Pepper
1 Tbsp Toasted Sesame Oil
4 cloves Garlic, minced
9 cups Water
4 cups Korean Rice Cakes, Check ingredients to make sure there's no wheat if you are gluten free
16 whole Dumplings, I used gluten free dumplings
2 Tbsp Soy Sauce, or Tamari sauce, for gluten free

Garnishes

2 whole Eggs, plus salt and pepper to seaon
1 tsp Avocado Oil, or your favorite cooking oil
2 whole Green Onion (Scallion), thinly sliced
3 whole Nori Seaweed, cut into thin slices

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season the sliced brisket generously with salt and pepper.
In large pot or saucepan, heat sesame oil over medium high heat. Add the brisket and stir cooking until the meat is browned. Add garlic and stir cooking for 1 minute.
Add water and bring to a boil. You can skim off the foam that rises to the top with a spoon. Reduce the heat to simmer cover for 20-25 minutes, or until the meat is tender. Make the egg garnish in the next step while the meat cooks.
To make the egg garnish, whisk the eggs together and season with salt and pepper. Heat oil in a skillet over medium heat, then pour the eggs in a thin, single layer. Cook for 1-2 minute, flip, then cook for another minute. Remove from heat, slice into thin strips, and set aside.
Once the meat is tender in the broth, rinse the rice cakes and add to the broth along with dumplings and soy sauce.
Simmer for 6-12 minutes until the rice cakes are soft and the dumplings float to the top. Taste to add more salt and pepper, if needed.
Serve warm, topped with the egg garnish, sliced green onions, and sliced seaweed.

Notes

This soup is best eaten right away. The rice cakes and dumplings will get mushy in the soup during storage. If you want to make it ahead of time, make the broth with the brisket first (through step 4), then heat it back up when ready to eat and cook the rice cakes and dumplings just before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	135
Fat:	9 g
Carbohydrates:	2 g
Protein:	13 g
Cholesterol:	21 g
Sodium:	598 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.