Flavorful Pollack and Perilla Seed Dumpling Soup (Hwangtae Deulkkae Tteokguk)
Crafting a Nutritious and Aromatic Hwangtae Deulkkae Tteokguk
Let’s make Hwangtae Deulkkae Tteokguk, a delicious dumpling soup featuring dried pollack (Hwangtae) which boasts 56% protein and excellent detoxification properties, combined with nutrient-rich perilla seed powder, renowned for its benefits to women’s health and beauty. This soup is not only hearty but also incredibly comforting!
Main Ingredients- 200g Rice Cake Slices for Soup (Tteokguk Tteok)
- 15g Dried Pollack Strips (Hwangtae Chae)
Seasoning & Broth- 3 cups Anchovy Broth (or beef bone broth, pollack broth)
- 1 Tbsp Perilla Oil
- 2 Tbsp Perilla Seed Powder
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- Scallions to taste (diagonally sliced)
- Pinch of Salt
- Seaweed Flakes to taste (for garnish)
- 3 cups Anchovy Broth (or beef bone broth, pollack broth)
- 1 Tbsp Perilla Oil
- 2 Tbsp Perilla Seed Powder
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- Scallions to taste (diagonally sliced)
- Pinch of Salt
- Seaweed Flakes to taste (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the broth, which forms the base of our Tteokguk. We’re using a savory anchovy broth today. If you have dried pollack heads, using them to make pollack broth would add an even richer flavor. Beef bone broth is also a good option.
Step 2
Trim the dried pollack strips with scissors so they are a manageable, bite-sized length. This will make the soup easier to eat.
Step 3
Lightly moisten the prepared dried pollack strips with a little water and let them sit. This prevents them from burning when sautéed and keeps them tender.
Step 4
Heat 1 tablespoon of perilla oil in a pot over medium-low heat. Add the moistened dried pollack strips and 1/2 tablespoon of minced garlic. Sauté until fragrant and lightly browned, being careful not to burn the garlic.
Step 5
Once the pollack is nicely sautéed, pour in the 3 cups of prepared broth. Bring it to a rolling boil over high heat, then reduce to medium heat.
Step 6
When the broth is boiling, add the 200g of rice cake slices for soup (Tteokguk Tteok). Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 7
The rice cakes are cooking when they start to float to the surface of the soup. This indicates they are becoming tender and ready.
Step 8
Once the rice cakes are cooked and floating, stir in the 2 tablespoons of perilla seed powder. This will thicken the soup and add a wonderful nutty aroma and flavor.
Step 9
Now, season the soup with 1 tablespoon of soy sauce for soup (Gukganjang) and a pinch of salt to your preference. Adjust the saltiness as needed.
Step 10
Finally, add the diagonally sliced scallions and simmer for just a minute longer. This adds a fresh, aromatic finish to your Hwangtae Deulkkae Tteokguk.
Step 11
Ladle the finished Tteokguk into serving bowls. Garnish with a little extra perilla seed powder and seaweed flakes, if desired, for an even more appetizing presentation.
