We generally followed this Maangchi recipe for rice cake soup, except that we sautéed the beef before adding the water and garlic and reduced the frozen rice cake to 1/3 lb (instead of ½ lb): https://www.maangchi.com/recipe/tteokguk To make this a dumpling soup, we added a dozen frozen homemade dumplings (leftover from a dumpling party) along with the fish sauce and black pepper; we added the dumplings one at a time and let them cook at a high boil for about 3 minutes before adding the defrosted, soaked and drained rice cake (we loosely followed this guidance: https://hipfoodiemom.com/2012/12/04/korean-food-duk-mandu-guk-for-new-years-day/). Then we reduced to a simmer and covered, cooking for 7 mins; during the last 2 of 7 mins, we added one zucchini (cut into 2 x 1/2” match sticks). At the end of the 7 mins, we stirred in the egg whites. We skipped the roasted nori. We garnished the soup with the julienned egg yolk omelette. (May 2018)
Cooking Adventures 