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Clear Anchovy Broth Tteokguk (Korean Rice Cake Soup)





Clear Anchovy Broth Tteokguk (Korean Rice Cake Soup)

How to Make Delicious Tteokguk with Anchovy Broth

A comforting bowl of Korean rice cake soup made with a clean and flavorful anchovy broth. Perfect for a hearty meal.

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Rice
  • Occasion : Holiday food
  • Cooking : Boil / Simmer
  • Servings : 5 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Tteokguk
  • Tteokguk rice cakes, 5 servings (approx. 750g)
  • Anchovy-kelp broth, 1.5 liters
  • Green onion, 1/2
  • Eggs, 2
  • Beef (for stew or ground), a small amount (approx. 50g)

Beef Seasoning
  • Soy sauce, 1/2 Tbsp
  • Mirin (rice wine), 1/2 Tbsp
  • Black pepper, a pinch
  • Sesame oil, a little (1/2 tsp)

Broth Seasoning
  • Soup soy sauce, 1 Tbsp
  • Salt (to taste)
  • Sesame oil (for finishing, a drizzle)
  • Toasted sesame seeds (for garnish, a sprinkle)

Cooking Instructions

Step 1

First, prepare the flavorful anchovy-kelp broth. In a pot, add about 2 liters of water and a piece of dried kelp (about 1-2 sheets). Bring to a boil, then remove the kelp once the water starts boiling. Add a handful of dried anchovies (about 10-15, with guts removed) and simmer over medium-low heat for 10-15 minutes to create a clear and deep-flavored broth. Strain the broth and set it aside.

Step 2

Gently pat the beef dry with paper towels to remove excess blood. Place the beef in a bowl and add the beef seasoning ingredients: 1/2 Tbsp soy sauce, 1/2 Tbsp mirin, a pinch of black pepper, and a little sesame oil. Mix well and let it marinate for a short while. This step tenderizes the beef and enhances its flavor.

Step 3

To prevent the rice cakes from sticking together, soak the tteokguk rice cakes in cold water for about 10-20 minutes. Drain them in a colander. Soaking helps the rice cakes cook faster and maintain a chewy texture without becoming mushy.

Step 4

Pour the prepared anchovy-kelp broth into a pot and bring it to a boil over high heat. Once the broth is boiling, add the drained rice cakes. Cook until the rice cakes soften. Stir occasionally to prevent the cakes from sticking to the bottom of the pot.

Step 5

Once the rice cakes are partially cooked, add the thinly sliced green onions. Stir in 1 Tbsp of soup soy sauce to season the broth. Soup soy sauce adds a unique savory depth to tteokguk. Taste the broth and adjust with salt if needed.

Step 6

Crack the eggs into a small bowl and beat them gently to remove the stringy bits. When the broth is simmering, reduce the heat slightly. Slowly pour the beaten eggs in a thin stream along the edges of the pot. Let the eggs cook without stirring for a moment, then gently break them apart with a chopstick or spoon to create larger egg ribbons.

Step 7

Finally, taste the broth and adjust the seasoning with salt as needed. Ensure the rice cakes are fully cooked before turning off the heat. Drizzle a little sesame oil for added aroma and sprinkle with toasted sesame seeds for garnish. Your delicious Tteokguk is now ready to be served!



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