Tteok Mandu guk (Korean Rice Cake Soup with Dumplings)

Ingredients

• 2 egg yolks
• 5 cups water
• 2 packets dried anchovy soup stock bag
• 1 teaspoon garlic (grated about 3 cloves)
• 1 tablespoon Korean soup soy sauce (or regular soy sauce)
• 1 teaspoon fish sauce
• 1/8 teaspoon salt (or more to taste)
• 1/8 teaspoon pepper (or more to taste)
• 10 oz tteok (Korean rice cake rounds) (rinsed under cold water)
• 10 mandu (Korean dumplings)
• 1 teaspoon toasted sesame oil
• 2 stalks green onion (thinly sliced)
• 1 sheet seaweed (thinly sliced)

Instructions

1. 1

   --- Egg Garnish (Gyeran-jidan) ---

2. 2

   Cook. Heat 1 teaspoon of vegetable oil over a nonstick pan over medium heat. Pour in the whisked egg yolk, then lift and tilt the pan to spread it across to form a thin crepe. Cook on both sides until cooked and transfer to a cutting board. Roll the egg and thinly slice.

3. 3

   --- Anchovy Broth ---

4. 4

   Cook anchovy broth. In a large pot of water, bring 5 cups of water to a boil. Then add the anchovy soup broth bag into the water, and cover, and boil over medium-high heat for 10 minutes. Then remove the soup broth bag and discard it.

5. 5

   --- Tteok Mandu guk ---

6. 6

   Season the broth. Lower the heat to a simmer and add in the garlic, soy sauce, fish sauce, salt and pepper. Let the broth simmer for about 5 minutes.

7. 7

   Cook rice cakes. Add the rinsed rice cakes and cook for 2 minutes stirring occasionally to prevent them from sticking. The rice cakes will be ready when they float.

8. 8

   Add mandu. Then add the mandu and cook for 3-4 minutes or until they begin to float at the top. When the mandu floats, cook for an additional 1 minute. If using frozen mandu, you may need to cook them longer.

9. 9

   Garnish. Turn off the heat, and mix in the sesame oil. Garnish with green onion, egg yolk garnish, toasted sesame seeds, and seaweed sheet. Enjoy!