Tteok-Mandu-Guk (떡만두국) Recipe

 Tteok-mandu-guk is what you get when two Korean favorites end up in the same bowl: chewy sliced rice cakes (tteok) and plump dumplings (mandu) in a light, savory broth.

This is the simple version.No separate beef topping, no egg strips, no long list of garnishes.Just rice cakes, dumplings, and a clean broth, ready in about 30–40 minutes, depending on your dumplings and rice cakes.It is the easiest way to turn a bag of frozen dumplings into a warm, filling meal.

Oval rice cakes and crescent Korean dumplings in a light clear broth in a cream ceramic bowl



A simple bowl of chewy rice cakes and plump dumplings in a light broth.

So, What Is Tteok-Mandu-Guk?

Tteok-mandu-guk (떡만두국) is a Korean soup that combines tteokguk (rice cake soup) and mandu-guk (dumpling soup).Sliced rice cakes and Korean dumplings cook together in a seasoned broth, and the starch from the rice cakes gives the soup a gentle body.

It is a popular choice for Seollal (Lunar New Year) and for cold days, and it is a good way to use dumplings you already have in the freezer.

What You'll Need (Serves 2–3)

Broth

  • 5 cups (1.2 L) water
  • 8–10 dried anchovies, heads and guts removed
  • 1 piece dried kelp (dashima), about 4 inches (10 cm) square

Soup

  • 250 g (9 oz) sliced rice cakes (tteokguk tteok)
  • 10–12 Korean dumplings (mandu), frozen or fresh
  • 1 tbsp soup soy sauce (guk-ganjang), plus more to taste
  • 1 tsp minced garlic
  • Salt, to taste
rice cakes, Korean dumplings, dried anchovies, kelp, garlic, soy sauce, salt, and water arranged on a wooden table.

Rice cakes, dumplings, and a few pantry ingredients make a comforting soup.

Shortcut:

If you do not have time to make anchovy broth, use store-bought broth or instant anchovy broth packs.Use a low-sodium broth and add salt gradually.

Shopping tip:

Rice cakes and dumplings are sold at Korean and Asian grocery stores.Any Korean-style mandu works: pork, beef, or kimchi.Kimchi dumplings will make the broth a little spicy.

Diet note:

The anchovy broth contains fish, so this version is not vegetarian or vegan, even with vegetable dumplings.For a plant-based version, use kelp-shiitake or vegetable broth and dumplings labeled vegan.Many dumpling wrappers and soy sauces contain wheat; for a gluten-free version, check every ingredient and choose labeled gluten-free products.Check dumpling fillings for other allergens too.

Let's Cook

1. Soak the rice cakes.

Follow the rice cake package instructions.Firm refrigerated or frozen slices often benefit from 20–30 minutes in cold water until they separate easily; very fresh slices may not need soaking.Prepare the broth while they soak, then drain just before cooking.

2. Prepare the broth ingredients.

If you are using whole dried anchovies, pull off the heads and remove the dark guts, which can make the broth bitter.Rinse the kelp quickly with water.

Hands preparing a dried soup anchovy with cleaned anchovies, discarded heads and innards, and a kelp square nearby.

Remove the anchovy heads and dark innards before making the broth.

3. Simmer the broth.

Put the water, anchovies, and kelp in a pot and bring to a boil.Remove the kelp after 10 minutes so it does not turn slimy.Simmer the anchovies for another 5 minutes, then strain the broth and discard the solids.

Simmer the broth gently, then strain out the anchovies and kelp.

Simmer the broth gently, then strain out the anchovies and kelp.

4. Season the broth.

Return the broth to the pot and bring it to a gentle boil.Stir in the soup soy sauce and minced garlic.Taste and add salt if needed.

5. Plan the cooking order.

Compare the package cooking times for the rice cakes and dumplings.Start the item that takes longer first, then add the other so both finish together.If your rice cakes take longer, add them now and simmer until they have only the dumpling cooking time left.For large frozen dumplings, start the dumplings first instead to avoid overcooking the rice cakes.

6. Cook the dumplings and rice cakes.

Add the dumplings at the point planned above, or the rice cakes if the dumplings went in first.Follow the dumpling package instructions for soup or boiling, including whether to cook from frozen.Maintain a gentle simmer and stir carefully to protect the skins.Floating does not prove the filling is cooked.Check the center of a large meat dumpling with a food thermometer; for this recipe, aim for at least 165°F (74°C), and follow any stricter package directions.The rice cakes should be soft and pleasantly chewy through the center.

A slotted spoon lowering Korean dumplings into a pot of broth containing oval rice cake slices.

Time the additions using the package directions so both ingredients finish together.

7. Serve.

Ladle the soup into bowls and serve right away.

Food safety:

If your dumplings contain meat, check that the filling reaches 165°F (74°C) with a food thermometer before serving.

A Few Tips

  • Do not overcook the dumplings.Once they have met the package cooking instructions and the filling is safely cooked, serve them.Overcooking can make the skins break apart.
  • Taste before you salt.Soup soy sauce is already salty, and the dumplings add flavor of their own.
  • Keep the heat gentle.A hard boil can burst the dumpling skins.
  • Make it your own.If you want a heartier bowl, you can add sliced green onion or a drizzle of sesame oil, but the simple version is delicious as is.

Quick FAQ

Can I use frozen dumplings straight from the freezer?

Usually, yes, if the package instructs you to cook from frozen.Use the stated soup or boiling method and time, and check the filling; size and whether the product is raw or precooked affect cooking time.

Can I use store-bought broth?

Yes.A low-sodium chicken, beef, or anchovy broth works.Season to taste.

What if my rice cakes are hard?

Follow the package soaking guidance and separate the slices before cooking.Very firm slices may need a longer simmer; taste a cooled piece to check the center, and adjust the cooking order so the dumplings do not overcook.

Can I make it spicy?

Use kimchi dumplings, or add a spoonful of gochugaru (Korean chili flakes) to the finished bowl.

Leftovers

Best eaten fresh, since the rice cakes and dumplings keep absorbing the broth.If you have leftovers, divide them into shallow, covered containers and refrigerate within 2 hours (within 1 hour if the room is above 90°F / 32°C), keep the fridge at 40°F (4°C) or below, and eat within 3–4 days.

Add a splash of water if the soup has thickened.Bring the broth to a rolling boil and check that the dumpling centers and the rest of the leftovers reach 165°F (74°C).Stir gently to heat evenly.

Images are AI-generated. Food safety: USDA cooking temperatures and USDA leftovers guidance.

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