Clear and Deep Flavor! Oyster Tteokguk with a Refreshing Sea Aroma
Harmony of Refreshing Broth and Plump Oysters! Fill your bowl of Tteokguk with New Year’s blessings.
This is a recreation of the Oyster Tteokguk my mother used to make on New Year’s morning. While I usually made beef Tteokguk to suit my in-laws’ taste after marriage, my husband surprisingly requested Oyster Tteokguk this year, so I decided to make it. This Tteokguk features oysters as a topping, enhancing the original flavor of Tteokguk while adding the savory taste of the sea. Enjoy a satisfying meal with rice cakes instead of rice, and start the New Year even more abundantly with the refreshing taste that only oysters can provide.
Tteokguk Ingredients- 3 bowls of Tteokguk rice cakes (approx. 450-500g)
- 2 eggs
- 1/2 stalk of green onion (white part mainly), sliced diagonally
- Sesame seeds (for garnish)
- Pepper (for garnish)
- 1-2 drops of sesame oil (for finishing)
Oyster Garnish Preparation- 1 bowl of fresh raw oysters (approx. 150-200g)
- 1 tsp sesame oil
- 2 tsp minced garlic
- 1 Tbsp minced white part of green onion
- 1 tsp thinly sliced ginger (or 2 ginger slices)
Clear Broth Ingredients- 1 large sheet of dried kelp (approx. 10x10cm)
- 4 pieces of radish (approx. 100-150g)
- 1/2 handful of dried anchovies for broth (approx. 10-15)
- 5 dried anchovy variants (deurized)
- 1 Tbsp Korean soy sauce (for soup)
- 1/4 onion
- 1 bowl of fresh raw oysters (approx. 150-200g)
- 1 tsp sesame oil
- 2 tsp minced garlic
- 1 Tbsp minced white part of green onion
- 1 tsp thinly sliced ginger (or 2 ginger slices)
Clear Broth Ingredients- 1 large sheet of dried kelp (approx. 10x10cm)
- 4 pieces of radish (approx. 100-150g)
- 1/2 handful of dried anchovies for broth (approx. 10-15)
- 5 dried anchovy variants (deurized)
- 1 Tbsp Korean soy sauce (for soup)
- 1/4 onion
Cooking Instructions
Step 1
First, to make a clear and refreshing broth, soak a large piece of dried kelp in cold water for about 15 minutes. If kelp is boiled for too long, it can become bitter, so we’ll remove it after this steeping time.
Step 2
Add all broth ingredients (radish, anchovies, deurized anchovies, onion) to the kelp-infused water and bring to a boil over high heat. Once the water is boiling vigorously, immediately remove the kelp. Reduce the heat to low and continue to simmer gently, covered, for 15-20 minutes until the radish is tender. To obtain a clear broth, strain it through a fine-mesh sieve, optionally lined with cheesecloth, to collect only the clear liquid.
Step 3
Prepare the egg garnish by separating the yolks and whites and cooking them individually. To prevent sticking and achieve beautiful pancakes, lightly oil the pan, then wipe it with a paper towel before pouring in the egg mixture. Add a tiny pinch of salt to the yolk mixture and beat the whites, ensuring to remove the chalazae (the stringy bits). Pour a thin layer of egg onto the heated pan. Once the bottom is cooked, carefully flip it using wooden chopsticks and cook the other side using residual heat. Once cooled, cut into diamond shapes or julienne.
Step 4
Mince the garlic for the oyster garnish with a slightly coarse texture. Finely chop 1 tablespoon of the white part of the green onion. Slice the remaining green onion diagonally for the Tteokguk. Prepare about 2 thin slices of ginger.
Step 5
Place the fresh oysters in a colander and rinse lightly under running water. Soak them in water with 1 tablespoon of salt dissolved in it, gently swirling to wash away any impurities or shell fragments. Remove the oysters and rinse them once more in water with 1 teaspoon of salt dissolved in it. Washing oysters directly in plain water can cause them to lose their natural sweetness and flavor, so rinsing them in lightly salted water is recommended.
Step 6
Heat 1 teaspoon of sesame oil in a wok or a deep pan. Add the minced garlic and minced green onion and stir-fry over medium-low heat until fragrant. Once the garlic aroma is released, increase the heat to high and quickly add the oysters. Stir-fry them briefly; overcooking will make them tough, so cook just until the outside appears slightly opaque.
Step 7
While stir-frying the oysters, add the prepared ginger slices and sauté briefly to infuse their aroma, then remove and discard the ginger slices. Since the oysters are for garnish, it’s important not to overcook them. Set aside the cooked oysters on a separate plate, and sprinkle with a little pepper to enhance their flavor, if desired.
Step 8
Soak the Tteokguk rice cakes (for 3 servings) in cold water for about 20 minutes until softened. Drain the soaked rice cakes and gently rub them with your hands to wash off excess starch. Rinse them two more times with cold water and drain well in a colander. Rinsing the rice cakes helps make the Tteokguk clearer.
Step 9
Bring the strained clear broth back to a rolling boil in a pot. Add the prepared Tteokguk rice cakes and stir gently with a spatula to prevent them from sticking together. Once the rice cakes float to the surface, continue to boil for about 1 more minute to ensure they are fully cooked through. Check the seasoning and adjust with Korean soy sauce or salt if needed.
Step 10
When the rice cakes are cooked, add the diagonally sliced green onions. Cover the pot briefly (about 5 seconds) to lightly wilt the green onions. Turn off the heat, add a drop or two of sesame oil for a fragrant finish, and give it a final gentle stir.
Step 11
Ladle the hot Oyster Tteokguk into serving bowls. Generously top with the pre-cooked oysters, then artfully arrange the egg garnish and the sliced green onions for a colorful presentation. Sprinkle with sesame seeds for added nuttiness (and optionally add seaweed flakes if you like). Enjoy a hearty and delicious meal with this Oyster Tteokguk, brimming with the fresh, clean taste of the sea!
