This is tteok-guk (rice cake soup), a popular dish among Koreans. I cooked it with sliced rice cakes and store-bought dumplings. While it's traditionally eaten during the Korean New Year, it's also frequently enjoyed throughout the year as a mild, non-spicy dish that children particularly love.

Ingredients

3 bundles of sliced rice cakes (tteoksal)
6 dumplings
1 liter of water
2 eggs
10g of soup soy sauce (gukganjang)
A pinch of salt
A small amount of green onions
A small amount of minced garlic

Recipe

Soak the sliced rice cakes in water for at least 20 minutes. (As they are usually frozen, soaking them will ensure a soft texture when cooked.)
Make a broth by boiling water with dried anchovies (If you don't have anchovies, just use plain water).
Beat 2 eggs in a bowl and set aside.
When the water starts boiling, remove the anchovies or soup stock bag. Add the soaked rice cakes and dumplings to the boiling water (If the dumplings are thawed, not frozen, you can add the rice cakes first, boil for 2-3 minutes, then add the dumplings).
When the rice cakes and dumplings start boiling together, pour the beaten eggs evenly over the soup.
Add a small amount of chopped green onions and minced garlic.
Add the prepared soup soy sauce gukganjang (It's better to use soup soy sauce when making soups).
Add a pinch of salt.
Be careful not to overcook the dumplings as they can become mushy. Turn off the heat when the texture is to your liking. Serve in bowls and enjoy your meal!
When making the broth, you can also use beef instead of anchovies to create a meat-based stock.