Tteok Mandu Guk
Serve
1
Level
Normal
Preperation
15 min.
Ingredients
- bibigo Plant-based Kimchi Flavoured Mandu
- 1 cup sliced tteok rice cakes
- 3 shiitake mushrooms
- 1 tsp chicken bouillon powder (or vegetable soup powder)
- 1 pck bibigo Sliced Kimchi
- 1 tbsp soy sauce
- ½ tsp garlic, minced
- 1 tsp bibigo Sesame Oil
- ¼ spring onion
- Salt
- Pepper
Instructions
Rinse rice cakes with cold water. Strain and set aside. Wash and slice the mushrooms.
Prepare your soup stock with chicken bouillon powder (or vegetarian soup powder for a vegetarian version). Season with soy sauce and bring it to boil. Add the mushrooms.
Put proper amount of water into a steamer and bring it to boil. When the water starts boiling, put 4-5 frozen bibigo Plant-based Kimchi Flavoured Mandu and steam them for about 7 minutes.
Add the minced garlic and the rice cakes to the soup. Cook until the rice cakes float. Add 1 teaspoon of bibigo Sesame Oil to the soup. Season with salt and pepper to taste.
Prepare your garnish and chop the spring onion.
Pour the soup into a large bowl and place the mandu on top. Add bibigo Sliced Kimchi and chopped spring onions. Enjoy!
