Main ingredients 🥩
Frozen dumplingsTteokguk rice cakesGreen onionCoin brothWhite soy sauceMinced garlicEggSeaweed flakes
Striker Chef's Simple Mandu Guk
A super simple mandu guk made with coin broth, frozen dumplings, rice cakes, and a gently cooked egg.
🙋 Recommended for
- ⭐ Those who need to quickly make a one-bowl meal in the morning or late at night when time is short.
- ⭐ Those who want to successfully make a clear and savory mandu guk without fail.
Ingredients needed 🛒2 servings
- Frozen dumplings 6-8
- Tteokguk rice cakes 1 handful
- Green onion 1/2 stalk
- Coin broth 3 cubes
- White soy sauce 1 tbsp
- Minced garlic 1/2 tbsp
- Egg 1
- Seaweed flakes a little
Recipe 🍳
- Pour water into a pot and add 3 coin broth cubes to make a clear basic broth.
- Slice the green onion relatively thickly.
- When the broth is boiling vigorously, add the frozen dumplings, tteokguk rice cakes, and sliced green onion.
- Season the broth with 1 tablespoon of white soy sauce and minced garlic.
- Skim off any foam that rises to the surface with a ladle.
- Crack the egg into a bowl and lightly beat it, without fully mixing the yolk and white.
- Reduce the heat to low, then gently pour the beaten egg into the broth. Once the egg is softly cooked, turn off the heat and garnish with seaweed flakes to finish.
- Add coin broth to water and boil.
- Add dumplings, rice cakes, and thickly sliced green onion to the boiling broth.
- Season with soy sauce and minced garlic, and skim off foam.
- Gently pour in lightly beaten egg and cook to finish.
Cooking tips 💡
- Don't over-mix the egg; lightly beating it so the yolk and white are still somewhat separate will prevent the broth from becoming cloudy and maintain a smooth texture.
- After adding the egg, do not stir vigorously. Let it cook undisturbed so it forms soft curds, keeping the broth clear.
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