Fresh Winter Delicacy: Oyster Tteokguk Recipe
Making Oyster Tteokguk: A Safer Way to Enjoy Oysters
The season of oysters is winter! Enjoying oysters and shellfish healthily requires caution against ‘Norovirus’. Norovirus is more active in cold winter temperatures and can cause infection with as little as 10-100 viral particles, so extra care is needed!
✨ Tips for Enjoying Oysters Safely:
1. Oysters marked ‘For Cooked Use Only’ must not be eaten raw.
2. Oysters not marked ‘For Cooked Use Only’ are recommended to be cooked before consumption.
3. It is recommended to cook oysters at 85℃ (185℉) for at least 1 minute.
Remember these Norovirus prevention methods and enjoy fresh, seasonal oysters safely! This content was produced with partial funding from the Risk Communication Promotional Project by the National Institute of Fisheries Science and the Korea Maritime Institute and Ocean Development Institute.
Ingredients- 200g fresh oysters
- 300g tteokguk rice cakes
- 2 shiitake mushrooms
- 1/3 large green onion
- 800ml anchovy-kelp broth
- 1 egg
Seasoning- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce
- A pinch of black pepper
- A pinch of salt
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce
- A pinch of black pepper
- A pinch of salt
Cooking Instructions
Step 1
First, it’s important to clean the oysters thoroughly. Place the oysters in a bowl, add a little saltwater, and gently swirl to rinse. This process removes impurities and shell fragments from the oyster surface. Then, rinse them 2-3 more times under cold running water for a cleaner finish. Drain the rinsed oysters in a colander.
Step 2
Let’s make the base for our delicious tteokguk broth. In a pot, add 800ml of water and an anchovy-kelp pack, and bring to a boil over medium heat. Once boiling, remove the kelp. Continue to simmer the anchovies for another 5-10 minutes to create a deep, rich broth. If you don’t have a pack, you can directly add dried anchovies and kelp, then strain them out.
Step 3
Prepare the other ingredients. Wash and thinly slice the green onion. Remove the stems from the shiitake mushrooms and slice the caps thinly. The aromatic flavor of the shiitake mushrooms will complement the tteokguk broth, adding a deeper taste.
Step 4
Let’s make the egg garnish for a beautiful tteokguk. First, separate the egg yolk and white, and thinly pan-fry each into an omelet. Lightly grease a pan and cook over low heat. Once cooked, let the omelets cool slightly, then slice them thinly into strips for garnish.
Step 5
Now, let’s start cooking the tteokguk. Pour the prepared anchovy-kelp broth into a pot and bring it to a rolling boil. Once the broth is boiling, add the tteokguk rice cakes and cook until the rice cakes are soft and the broth boils up again. Stir occasionally to prevent the rice cakes from sticking to the bottom.
Step 6
Once the rice cakes are cooked, add the fresh oysters, sliced shiitake mushrooms, and chopped green onions to the pot. Simmer briefly until the oysters float and are cooked through; overcooking can make them tough. The shiitake mushrooms and green onions will also cook and add their fragrance.
Step 7
Season the tteokguk broth to perfection. Add 1 Tbsp of minced garlic and 1 Tbsp of soup soy sauce. Sprinkle in a pinch of black pepper for added aroma. If the soup soy sauce isn’t enough, add a little salt to taste, adjusting according to your preference. Consider the natural saltiness of the oysters when adding salt.
Step 8
Serve the deliciously cooked oyster tteokguk in warm bowls. Finally, artfully arrange the julienned egg garnish on top for a beautiful presentation. Enjoy a hearty and warm meal with this comforting winter oyster tteokguk!
