Anchovy Broth Rice Cake Soup (Tteokguk)
Sumine Banchan Style Anchovy Broth Rice Cake Soup: Savory and Refreshing
Tteokguk is not only a must-have for Lunar New Year but also a hearty meal for any day! While meat broth is delicious, tteokguk made with a clear and refreshing anchovy broth offers a wonderful depth of flavor. How about making this tteokguk, enhanced with fluffy egg garnish for added nutrition and texture?
Ingredients- 1 Dried anchovy and kelp sachet (for broth)
- 2000ml Water (for broth)
- 200g Sliced rice cakes (for tteokguk)
- 10 Dumplings (frozen or fresh)
- 1 Egg
- 1 tsp Cooking oil (for egg garnish)
- 1 tsp Minced garlic
- 1/2 tsp Sea salt
- 1/2 tsp Soy sauce (for color and umami)
- 5cm Green onion (white part, thinly sliced for garnish)
Cooking Instructions
Step 1
First, let’s prepare the delicious anchovy broth. Place 2000ml of water and 1 anchovy sachet in a pot. Simmer over medium heat for about 30 minutes to extract a rich broth. (Tip: Remove the sachet once the water starts boiling to avoid any bitterness. It’s useful to make extra broth for other dishes too!)
Step 2
Prepare to make the savory egg garnish for your tteokguk. Carefully separate the egg yolk from the white. Gently remove the chalazae (the white cords) from the yolk with a chopstick for a smooth garnish. Whisk the egg white thoroughly to break up any lumps and skim off any large bubbles from the surface to create a smooth, even texture.
Step 3
Heat a non-stick pan over low heat with 1 tsp of cooking oil. Pour the egg white thinly onto the pan. When the edges of the egg white begin to cook and lift slightly from the pan, gently flip it over. Be careful not to overcook, as it can become fragile; flipping when just set is key!
Step 4
Repeat the same process for the egg yolk garnish. Yolks have less moisture than whites, making them easier to cook thinly. Like the egg white, flip it over once the edges are set and cook through.
Step 5
Thinly slice the white part of the green onion, about 5cm long, for garnishing the tteokguk. Slicing it slightly on an angle can add a nice touch.
Step 6
Once the egg pancakes (both white and yolk) have cooled slightly, thinly slice them into julienne strips to create beautiful garnishes for your tteokguk.
Step 7
Pour 3 cups (approx. 750ml) of the prepared anchovy broth into a pot and bring to a boil. Once the broth is bubbling vigorously, add the 200g of sliced rice cakes. Stir gently to prevent them from sticking together.
Step 8
As the rice cakes begin to float and soften, add the 10 dumplings to the pot and cook together. The dumplings will add more flavor to the broth as they cook.
Step 9
Once the rice cakes and dumplings are cooked, season the soup with 1 tsp of minced garlic, 1/2 tsp of sea salt, and 1/2 tsp of soy sauce. Use the soy sauce first for color and umami, then adjust the remaining seasoning with sea salt for a richer taste.
Step 10
Finally, add the sliced green onions and let it simmer for another moment until just cooked through. This will complete your delicious tteokguk. Avoid boiling for too long after adding the green onions, as they can become mushy!
Step 11
Serve the finished tteokguk in a bowl, generously topping it with the julienned egg garnish. Enjoy your delightful anchovy broth tteokguk piping hot!
