Hearty Chicken Broth Rice Cake Soup (Dak Yuksu Tteokguk)
Nourishing Rice Cake Soup Made with Homemade Chicken Broth
A refreshing and savory rice cake soup featuring a clear, flavorful chicken broth. This comforting bowl is perfect for warming you up and providing a delicious, wholesome meal.
Main Ingredients
- 1/2 chicken (cut into pieces)
- 1 package tteokguk rice cakes (approx. 300-400g)
- 1/2 stalk green onion
- 2 eggs
Broth & Seasoning
- 1/2 Tbsp minced garlic
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1.5 liters dried anchovy broth or water (enough to cover the chicken)
- Pinch of salt (to taste)
- 1/2 Tbsp minced garlic
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1.5 liters dried anchovy broth or water (enough to cover the chicken)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Take the tteokguk rice cakes from the freezer and soak them in cold water until thawed. Rinse them once in a while to prevent them from sticking together.
Step 2
Rinse the half chicken thoroughly. You can use just the bones for broth, but using both bones and meat will yield a richer flavor. Cut the chicken into bite-sized pieces (about 3-4 cm).
Step 3
Heat a pot over medium heat. Add the prepared chicken pieces, minced garlic, and 1 Tbsp of anchovy sauce. Sauté the chicken until it turns opaque; this helps to remove any gamey odors. Once the chicken is partially cooked, pour in 1.5 liters of dried anchovy broth or water. Make sure there’s enough liquid to fully submerge the chicken for maximum flavor extraction.
Step 4
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes. Then, lower the heat to low and continue to simmer, uncovered, for another 10-15 minutes to create a concentrated chicken broth. The anchovy sauce adds a wonderful umami depth. Skim off any foam that rises to the surface during simmering for a clearer broth.
Step 5
Add the thawed tteokguk rice cakes to the pot of rich chicken broth and bring to a boil. While the rice cakes are cooking, finely chop the green onion. In a separate pan, make thin omelets from the eggs, let them cool slightly, then julienne them for garnish. Finely shredded egg garnish makes the soup visually appealing.
Step 6
Once the rice cakes are soft and cooked through, taste the broth and add a pinch of salt if needed to adjust the seasoning. Ladle the soup into bowls and top with the prepared green onions and julienned egg garnish. Enjoy your delicious homemade Dak Yuksu Tteokguk!
