Deep and Savory Dakjang Tteokguk: A Festive Delicacy, Unforgettable Umami!
Master Your Mother-in-Law’s Secret Recipe! From Making Dakjang to Cooking Dakjang Tteokguk, a Heartfelt Lunar New Year Rice Cake Soup Recipe
This unforgettable Dakjang Tteokguk, which I fell in love with after tasting it at my in-laws’ home in Boseong, Jeonnam! I’m going to share my mother-in-law’s secret recipe, starting with how to make the Dakjang itself and then how to cook a delicious Dakjang Tteokguk. Create a special holiday with this Dakjang Tteokguk, made with rich chicken broth and full of heart.
Ingredients- 2 Native Korean Chickens (meat separated, bones included)
- 4 ladles Soy Sauce for Soup (approx. 100ml)
- 10 whole Garlic cloves
- 5 dried Leek roots
Cooking Instructions
Step 1
First, to make the rich chicken broth for Dakjang Tteokguk, prepare 2 native Korean chickens. If you bought them with the meat already separated, be sure to get the bones too. In a large pot, place all the chicken meat and bones. Add enough water to generously cover the chicken.
Step 2
Once the water comes to a rolling boil, add the chicken and blanch for about 1 minute. This step helps remove impurities and unwanted odors, resulting in a cleaner broth. Drain both the blanched chicken and bones, then rinse them thoroughly under cold water.
Step 3
Cut the washed chicken meat into bite-sized pieces (about 2-3 cm). Return the chicken bones to the pot and add enough water to fully submerge them. Add the 10 whole garlic cloves and 5 dried leek roots. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 2 hours to create a deeply flavored chicken broth.
Step 4
After simmering for 2 hours, strain the rich chicken broth through a sieve to separate the bones and obtain a clear broth. Add the pre-cut chicken meat to this clear broth. Pour in 4 ladles of soy sauce for soup. The broth should be slightly salty at this stage to ensure the final Tteokguk is perfectly seasoned. Simmer gently over medium-low heat for 30 minutes to allow the chicken meat to absorb the flavors.
Step 5
Once the Dakjang is made, let it cool completely. Then, portion it into desired amounts and freeze for convenient access to Dakjang Tteokguk anytime. Now, let’s make Tteokguk using the Dakjang! In a pot, add 1 ladle of Dakjang and 3 ladles of water, and bring to a boil. Once boiling, add the rice cake slices and cook until they float to the surface. Taste the broth and adjust the seasoning: add more Dakjang if it’s too bland, or a little water if it’s too salty.
Step 6
With the Dakjang ready, Tteokguk can be made in less than 10 minutes, making it a super convenient dish! When the rice cakes float and are cooked, gently pour in 1 beaten egg over the simmering broth. Meanwhile, thinly slice and pan-fry an omelet to use as a garnish.
Step 7
Finally, garnish with the thinly sliced egg omelet and, if desired, some shredded seaweed to complete your delicious Dakjang Tteokguk! I enjoyed this rich and savory Dakjang Tteokguk on New Year’s Day. I plan to buy 2 more chickens to make more Dakjang to enjoy during the Lunar New Year festival. Once you taste it, you’ll keep craving this addictive Dakjang Tteokguk, so be sure to give it a try!
