Korean Rice Cakes Soup with Leeks & Mandu

I found out I like disc-shaped tteok (λ–‘ Korean rice cakes) better than the cylinder-shaped one after tying a packet of this flat pancake like tteok. I created this recipe simply because I have a packet of tteok and leek at hand. This dish utilizes some ‘lazy technique’ with the help of anchovies granule and frozen Korean dumplings. It’s easy, instant and delish.

Korean Rice Cakes Soup With Leeks & Mandu
Yet another to-die-for dumpling soup. Another one is this.

Boil Rice Cakes
First boil the rice cakes in a saucepan. Remove once they are floating. Rinse the rice cakes twice to remove any smell or starch.

Next soak the rice cakes in cold water to prevent them from sticking while you prepare other ingredients.

Slice Leeks & Carrot
Slice the leeks diagonally with about 3cm wide and the carrot diagonally and thinly.

Add olive oil and butter into a saucepan. Saute leeks until it has just turned brown. Then add carrots and pinch of salt. Saute for a minute more.

Korean Anchovies Granules
My favorite Korean anchovies granules. I used it in a lot of dishes.

Vegetable & Pork Mandu-Dumplings
Then add water and let it boil. Add mandu (I’m using vegetable and pork flavours) and anchovies granule and bring to boil again. Add rice cakes and simmer for 3-4 minutes. Serve warm at once.

Korean Rice Cakes Soup With Leeks & Mandu
A savory soup-dish. It warms your tummy. TLC πŸ™‚ Love the texture of the disc-shaped tteok. Will stock up some supply at home!

Korean Rice Cakes Soup with Leeks & Mandu
Serves 2-3

250g Korean rice cakes
5cm carrot, thinly slice
2 large leeks, slice diagonally
1-2 tablespoons butter
2 tablespoons olive oil
pinch of salt
3 cups water
2 teaspoons Korean anchovies granule
18 mini mandu (dumplings)

1. Boil rice cakes in a saucepan. Remove rice cakes from heat once they are floating.

2. Rinse with cold water twice and let rice cakes submerge in cold water (to prevent from sticking). Leave aside.

3. In a large saucepan, add olive oil and butter. Saute leeks until it’s just turning brown. Half way through, add carrots and pinch of salt.

4. Next add water and let it boil. Add mandu and anchovies granule and bring to boil again.

5. Finally add rice cakes and let it simmer for 3-4 minutes. Serve at once.

Hope you like it.

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  • Reply missyblurkit March 2, 2012 at 4:41 pm

    oh yummy! rather straight forward ingredients. i should really stock these up so i can have a good hearty meal like this whenever i crave Korean smack in the middle of the night. LOL.

    • Reply Che-Cheh March 2, 2012 at 9:06 pm

      Yup very straight forward. Hearty meal doesn’t need very long process. I have some Korean stuff stock up but not many. Just the basic doenjang, gochujang, gochugaru, anchovies granule, Korean soy sauce, sesame oil, sand lance sauce and frozen dumplings. Gotta buy some tteok soon.

  • Reply K&B N. March 3, 2012 at 7:43 am

    YUM ! Usually Ddeokguk is eaten on new year’s day.

  • Reply John D. March 3, 2012 at 10:00 am

    I love it when I learn something new – I’ve never heard of Korean rice cakes before. From the picture, they look a little bit like water chestnuts, but I quickly realized they weren’t. I’m intrigued to try this, and it gives me a good excuse to go to the Asian specialty store (not that I need an excuse, I love that store; but in New Mexico we have to go there for import items). For the anchovies granule, I have a question, is it something like dried, crushed (powdered) anchovies? I’m excited to try this. Thanks for sharing the recipe!

    • Reply Che-Cheh March 4, 2012 at 12:02 am

      Hi John, they’re made from glutinous rice flour. It’s processed anchovies in small round granule form. You can sub it with chicken/beef or vegetable stock/granule.

      • Reply John D. March 9, 2012 at 2:12 pm

        Thanks! Definitely going to try this.

  • Reply Emily @LivingLonfellow March 4, 2012 at 12:50 am

    Love rice cakes in soup! Trying this tomorrow night if I can get to the Korean market in the snow storm. Yum!!!!

    • Reply Che-Cheh March 4, 2012 at 8:23 pm

      Hi Emily, hope you like it.

  • Reply NKOTB March 5, 2012 at 1:12 pm

    Still not able to like Korean food. πŸ™
    I guess it takes a lot of courages before we try it.

    • Reply Che-Cheh March 5, 2012 at 8:18 pm

      Korean food are yummylicious. I think the first thing that you need to try is their bbq pork. πŸ™‚

  • Reply foongpc March 8, 2012 at 3:48 pm

    Looks delicious! Maybe I should try it although I hardly cook! LOL!

    • Reply Che-Cheh March 8, 2012 at 7:59 pm

      Just think of it as cooking maggie mee. Easy as that. Haha

  • Reply keeyit March 10, 2012 at 9:26 pm

    Healthy food.
    1 bowl of white rice is a must for this soup~

    • Reply Che-Cheh March 11, 2012 at 12:12 pm

      The rice cake in the soup is enough liao. No need white rice. πŸ™‚

  • Reply Sofi May 27, 2012 at 3:09 pm

    It looks so yummy. I wanna try to make it soon. But I don’t know where to buy rice cakes in Indonesia πŸ™

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