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Tteok Mandu Guk


Prep Time: 30 Minutes

Cook Time: 20-25 Minutes


For the Dumplings (Mandu):

  • 1 cup J-Basket Ground Amber Pork
  • 1 cup firm tofu, drained and crumbled
  • 1 cup J-Basket kimchi, finely chopped
  • 2 green onions, finely chopped
  • 1 Tbsp. Kikkoman Soy Sauce
  • 1 tsp. Dynasty sesame oil
  • Dynasty Wonton Wrappers

For the Soup (Guk):

  • 8 cups beef broth
  • 1 cup sliced Korean rice cakes (tteok)
  • 2 eggs, beaten
  • Salt and pepper, to taste
  • Chopped green onions (for garnish)
  • J-Basket Roasted seaweed strips (optional, for garnish)
  • Red pepper flakes (optional, for added spice)

  1. Prepare Dumpling Filling: In a mixing bowl, combine ground pork, crumbled tofu, chopped kimchi, green onions, Kikkoman Soy Sauce, and sesame oil. Mix well to form the dumpling filling.
  2. Take a wonton wrapper and place a small spoonful of the filling in the center. Moisten the edges of the wrapper with water, fold it in half, and press the edges to seal. You can create various shapes for your dumplings.
  3. In a large pot, bring the beef broth to a simmer.
  4. Once the broth is simmering, add sliced rice cakes to the pot. Allow them to cook for a few minutes until they start to soften. Gently drop in the dumplings and let them cook until they float to the surface. Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
  5. Gradually pour the beaten eggs into the simmering soup, stirring gently to create egg ribbons.
  6. Ladle the Tteok Mandu Guk into bowls. Garnish with chopped green onions and roasted seaweed strips. If you like it spicy, sprinkle red pepper flakes on top.
Dish Type / Ethnic Cuisine