Tteokguk with dumplings that are super fast
Without using many ingredients, I cooked rice cake soup with only frozen dumplings, rice cakes, and green onions. Depending on the ingredients, it becomes rice cake soup if you put in rice cake, and dumpling soup if you add dumplings.
3 serving
Within 20 minutes
luckydaddy
Ingredients
  • Rice cake soup
    3cup
  • Anchovy pack again
    1ea
  • Eggs
    2ea
  • dumpling
    suitably
  • leek
    1/3ea
  • Water
    1.5L
  • Korean style soy sauce
    3TS
  • seaweed flakes
    little
Video
Cooking Steps
STEP 1/11
Please prepare the ingredients first.
I used frozen dumplings for dumplings, and I think 1 cup of rice cake for 1 person would be enough, so I prepared 3 cups for 3 people.
STEP 2/11
Pour water into a pot about 1.5 liters (about half of the pot), add a seafood stock pack (or anchovies, kelp) and bring to a boil.
When the water boils, lower the heat to medium and simmer for another 5 to 10 minutes.
STEP 3/11
Beat the eggs in a bowl while the broth boils.
STEP 4/11
If rice cake soup is hard, soak it in water beforehand and make it soft.
STEP 5/11
Slice the green onion diagonally.
STEP 6/11
When the broth is ready, take out the seafood stock pack (or anchovies, kelp) and throw it away.
STEP 7/11
Add the rice cake soup first and add the dumplings to the broth after a minute or two.
If the dumplings are not thawed and frozen, add the dumplings with the rice cake.
STEP 8/11
Season with 3 tablespoons of soy sauce, simmer for 5-7 minutes, add dumplings and green onions, and boil for another 5 minutes.
STEP 9/11
Lastly, surround with beaten egg water.
It's prettier if you chop up the shredded egg after frying the egg, but it's a super simple version, so I'll just put egg water on it.
STEP 10/11
Taste it and add more soy sauce if it's bland and more water if it's salty.
Sprinkle pepper and seaweed flakes to suit your taste, and you're done with a simple rice cake dumpling soup that's super fast.
STEP 11/11
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