Oyster Tteokguk: A Refreshing and Briny Rice Cake Soup
How to Make a Refreshing and Clean-Tasting Oyster Tteokguk
Learn how to make a wonderfully refreshing and clean-tasting Oyster Tteokguk (Korean rice cake soup). This recipe highlights the briny sweetness of fresh oysters combined with chewy rice cakes in a clear, flavorful broth. Perfect for a comforting and nourishing meal.
Ingredients (for 2 servings)- 2 servings of Tteokguk rice cakes (approx. 300-400g)
- 1 ladleful of fresh oysters (approx. 150-200g)
- A small amount of green onion
- 1 broth pack
Seasoning- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce
- 1 Tbsp tuna extract (fish sauce)
Cooking Instructions
Step 1
First, let’s prepare the oysters. Place the oysters in a bowl and add a pinch of salt (about 1 Tbsp). Gently shake or stir the oysters to remove any grit or impurities attached to them. This method helps to clean them without breaking them.
Step 2
After removing the grit, rinse the oysters gently under cold running water 2-3 times until the water runs clear. Be careful not to wash them too vigorously or too many times, as this can diminish their natural briny flavor. Drain the oysters in a colander. (Finding the ‘just right’ amount of washing can be tricky! 😅)
Step 3
Now, let’s make the flavorful broth for the Oyster Tteokguk. Fill a pot with water and add one broth pack. Bring it to a boil. Using a pre-made broth pack with ingredients like anchovies, kelp, and radish will make creating a delicious broth much easier.
Step 4
Prepare the seasoning for your Oyster Tteokguk. In a small bowl, combine 1 Tbsp minced garlic, 1 Tbsp soup soy sauce, and 1 Tbsp tuna extract (or fish sauce). We will add these to the broth once it’s boiling to season the soup.
Step 5
Once the broth is boiling vigorously, remove the broth pack. Add the Tteokguk rice cakes to the pot. The preparation for the rice cakes might vary: fresh, soft rice cakes from the market usually don’t need soaking. However, if you’re using frozen rice cakes, soak them in cool water for about 10-20 minutes until softened before adding them to the soup.
Step 6
When the rice cakes start to turn translucent and become tender, add the prepared fresh oysters. Gently stir the soup with a ladle or spoon to distribute the oysters evenly and cook them until they turn opaque and slightly plump. Avoid overcooking the oysters, as they can become tough.
Step 7
As the oysters cook, you’ll notice some foam forming on the surface of the soup. It’s best to skim this foam off to ensure a clean and clear broth. This step helps to remove any impurities and enhances the refreshing flavor of the soup. Use a spoon to carefully remove the foam.
Step 8
Finally, add the thinly sliced green onions to the Tteokguk. The fresh aroma of the green onions will infuse the soup, adding another layer of flavor. Let it simmer briefly after adding the green onions.
Step 9
And there you have it – delicious Oyster Tteokguk! For an even more appealing presentation, garnish with thinly sliced egg omelet (jidan) and a sprinkle of roasted seaweed flakes (gim). Enjoy this warm, hearty, and flavorful bowl of Oyster Tteokguk!
