10-Minute Korean Dumpling Rice Cake Soup (Tteok-mandu-guk)

A comforting, fast Korean tteok-mandu-guk featuring tender rice cakes and plump dumplings in a savory broth with swirling egg ribbons and aromatic sesame oil.

Ingredients

• 700 ml water
• 0.5 tbsp salt
• 1 tbsp fish sauce
• 1 tbsp minced garlic
• 200 g rice cake soup slices
• 6 pieces dumplings
• 2 eggs
• 2 stalks green onion
• to taste black pepper
• 1 tsp sesame oil

Instructions

1. 1Season the Water Base

   

   Add half a spoon of salt into the pot of water using a wooden spoon to properly season the base of the soup before introducing the main ingredients.

   Tip: Seasoning the water early helps infuse the flavor evenly throughout the soup.
2. 2Build Umami Flavors

   

   Stir one spoon of fish sauce and one spoon of minced garlic into the pot using a wooden spoon to build a rich, savory flavor profile.

   Tip: Minced garlic adds an aromatic depth, while fish sauce provides the core umami seasoning.
3. 3Add Rice Cakes and Dumplings

   

   Place the rice cake soup slices and dumplings directly into the seasoned pot of water before it reaches a full boil.

   Tip: Add them before a full rolling boil so they cook evenly as the water heats up.
4. 4Incorporate Beaten Eggs

   

   Once the water starts boiling, pour two beaten eggs into the pot in a circular motion, followed by chopped green onions and black pepper.

   Tip: Avoid stirring immediately after pouring the eggs so they form soft, fluffy ribbons in the soup.
5. 5Finish with Sesame Oil

   

   Turn off the heat once the tteok-mandu-guk is fully cooked and boiling vigorously, then drizzle a circle of aromatic sesame oil over the top.

   Tip: Add the sesame oil right after turning off the heat so the delicate aroma doesnt burn off.

Storage & Reheating

Burn It Off

Frequently Asked Questions