Rice Cake Dumpling Soup

Tteok Manduguk

Ingredients

• 1½ cups Sliced rice cakes (tteokguk tteok)
• 8 pieces Frozen dumplings
• 4 cups Beef broth
• 1 Egg (beaten)
• 2 cloves Garlic (minced)
• 1 stalk Green onion
• 1 tablespoon Soy sauce
• 1 sheet Seaweed (shredded, for garnish) (optional)

Instructions

1. Soak the sliced rice cakes in cold water for 10 minutes if frozen or dried. Fresh rice cakes can be used directly.
2. Bring the beef broth to a boil. Add the garlic, soy sauce, and frozen dumplings. Cook for 5 minutes.
3. Add the rice cakes and cook for 3-4 more minutes until the rice cakes are soft and chewy.
4. Slowly drizzle the beaten egg into the soup while stirring gently. Garnish with green onion and shredded seaweed. Serve immediately.

From K-Kitchen — koreanhomecook.com