Comments on: Tteok Mandu Guk (Rice Cake Soup with Dumplings)

By: Hyosun

Hyosun — Sun, 27 Mar 2022 03:06:44 +0000

In reply to Kristina. In step 2, the recipe uses 5 cups of water. Once it boils with beef, it will create a little more than 4 cups of broth. If you're skipping all this and simply use your favorite broth, use 4 to 5 cups depending on how much broth you want.

By: Hyosun

Hyosun — Sun, 27 Mar 2022 03:00:13 +0000

In reply to Aqua. As long as it tastes good, a little bit of brown is okay. Once you boil rice cakes, the soup will get a bit starch white. Also, it could be the color of the soy sauce you used.

By: Kristina

Kristina — Mon, 21 Mar 2022 21:12:04 +0000

How much broth is required? I don’t see a measurement for it.

By: Aqua

Aqua — Tue, 02 Nov 2021 23:52:19 +0000

To follow up on my original comment, I did skim the broth while it’s boiling so the beef blood scum was removed from the broth…but it still stayed brown. I wasn’t sure what else I can do to keep the broth clearer like your pictures show above. Thanks!

By: Hyosun

Hyosun — Tue, 11 May 2021 03:42:38 +0000

In reply to Diana. Yay happy to hear that! Thank you so much for the feedback!

By: Diana

Diana — Fri, 07 May 2021 10:04:14 +0000

This was delicious and so easy to make, will definitely make again. Thanks.

By: Hyosun

Hyosun — Mon, 08 Feb 2021 02:01:52 +0000

In reply to Kirsten Andrews. Those commercial mandu come in handy sometimes. Glad it was good!

By: Kirsten Andrews

Kirsten Andrews — Fri, 05 Feb 2021 06:25:25 +0000

Thank you for this recipe. It was easy and so good! I made it with Bibigo beef mandu. I will make it again soon. 🙂

By: Hyosun

Hyosun — Sun, 15 Mar 2020 02:26:21 +0000

In reply to Leah. Great! Thanks for sharing your story.

By: Leah

Leah — Sat, 14 Mar 2020 20:21:20 +0000

I started making tteok Mandu Guk after returning to Canada from teaching in Seoul. It was one of my favourite comfort dishes. I didn’t have a recipe and sort of figured it out as I went. I live 45 minutes from a Korean grocery store so I stock up on tteok and handmade Mandu whenever I go.

I was happy to see that my recipe is pretty much the same as yours. On occasion I use left beef and add in beef broth.