Tteok Manduguk (Korean Rice Cake & Dumpling Soup)

Ingredients: (serves 4)

400g sliced rice cakes (soaked in water for 10 minutes and drained)

Beef Broth:

225g beef brisket

1 medium onion (sliced)

6 cloves garlic

3 spring onion (white part only)

Seasonings:

2 tbsp soy sauce for soup

1 tsp salt

¼ tsp ground white pepper

Garnish:

Beef remove from the broth

½ tsp minced garlic

½ tsp extra virgin sesame oil

¼ tsp salt

1/8 tsp ground white pepper

1 egg

4g seasoned roasted seaweed (cut into strips)

1 spring onion (sliced diagonally)

Shrimp & Chives Dumplings:

20 pcs dumpling wrappers

Filling:

190g shelled and deveined shrimps (diced)

100g chives (chopped)

100g tofu (squeezed out excess water)

¼ tsp salt

¼ tsp ground white pepper

1 tsp extra virgin sesame oil

1 ½ tsp potato starch

Preparation Instructions:

  1. In a large pot, add in the beef brisket, onion, garlic, white part of spring onion and 3500ml of water to a boil. Turn heat to low and continue to simmer for 1 ½ hours.
  2. Meanwhile, prepare the egg garnish, separate the egg. Lightly beat the white by gently cutting it with a spoon. Stir the yoke with a spoon until smooth. Heat a lightly oiled non-stick skillet over low heat. Pour each egg part into a thin layer, tilting the skillet. Cook each side briefly. Roll each egg crepe, and slice into thin
  3. Prepare the dumplings:
  • Combine shrimp, chives, tofu, salt, ground white pepper, extra virgin sesame oil and potato starch in a bowl and mix well.
  • Place a heaping tsp of filling on a dumpling wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Bring the two ends together, apply water to one end and press tightly to create a round shape. Repeat this process until all the filling and wrappers are used.
  1. Remove the beef brisket and set aside to cool completely. Discard the vegetables. Season the broth with soy sauce for soup, salt and ground white pepper.
  2. Shred the beef brisket and combine well with minced garlic, extra virgin sesame oil, salt and ground white pepper.
  3. Return the broth to a boil.
  4. Parboil the rice cake slices in the boiling water until soft, drain, and add to the soup.
  5. Cook dumplings in boiling water separately, and add to the soup when the rice cake is softened.
  6. Ladle the steaming soup into individual serving bowls and garnish with the shredded beef, egg, seasoned roasted seaweed and spring onion.
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