Tteok Mandu Guk Recipe

Prepare and simmer broth

Rinse beef under cold water. In a large stockpot, add 2.2 L water, beef short ribs (or brisket), quartered onion, garlic cloves (lightly crushed), daikon pieces (if using), dried kelp and dried anchovies. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim any foam that rises to the surface during the first 10 minutes.

Simmer gently, uncovered, for 45–60 minutes until beef is flavorful and tender and broth is clear. If the kelp was added, remove it after 20 minutes to avoid bitterness.

Remove beef and set aside. Strain the broth through a fine-mesh sieve into a clean pot to remove solids. Discard solids or reserve beef for another use. Return strained broth to medium heat.

Season the hot broth with 2 tsp kosher salt, 1 tbs light soy sauce, and 1 tsp white pepper. Taste and adjust seasoning — broth should be slightly savory but not overly salty because mandu and tteok will absorb liquid.

Prepare rice cakes

If using refrigerated/frozen tteok, soak slices in cold water for 10–15 minutes to loosen and separate. If using fresh, simply separate. Drain and set aside.

Cook mandu

If mandu are frozen and uncooked, you can either steam or boil them: steam for 8–10 minutes, or add directly to simmering broth to cook for 5–6 minutes until they float and are hot through. If your mandu are pre-steamed or fresh, add later as directed.

Assemble and cook soup

Bring the seasoned broth back to a gentle simmer. Add the drained rice cakes and simmer 3–5 minutes until they soften and become chewy-tender (longer for thicker cakes). Add mandu to the pot during the last 4–6 minutes — if you pre-steamed mandu, add just to warm through for 1–2 minutes; if raw/frozen, ensure they cook fully (5–6 minutes) and float.

Finish with egg and aromatics

Beat 2 eggs lightly in a bowl. When the rice cakes are softened and mandu are cooked, stir the broth gently to create a slow whirlpool, then slowly drizzle the beaten eggs in a thin stream while stirring gently to create thin egg ribbons. Turn off heat.

Cut or slice cooked beef into bite-sized pieces if you kept it; add to soup now to warm through. Stir in 1 tsp sesame oil and 1 tsp light soy sauce (optional). Add sliced green onions and torn toasted gim. Taste and adjust salt if needed.

Ladle soup into bowls, garnish with additional sliced scallions and shredded gim. Serve immediately with kimchi or banchan.