Oyster Tteokguk & Crispy Fried Oysters
Easy Oyster Dishes for Lunar New Year: How to Make Oyster Tteokguk & Fried Oysters
Experience the rich taste of the sea with this Oyster Tteokguk, featuring chewy rice cakes and fresh oysters. Alongside, we’ll make crispy fried oysters that are sure to be a hit with everyone from kids to adults! Perfect for holiday gatherings or as a special treat. This recipe is incredibly easy, requiring only oysters and rice cakes. Follow along to create a warm and abundant meal. The accompanying sauce will elevate your fried oysters to another level.
Oyster Tteokguk- 100g fresh oysters
- 1 bowl of tteokguk rice cakes (sliced rice cakes)
- 500ml anchovy and kelp broth (about 2.5 cups)
- 7cm green onion, thinly sliced
- 1 egg, lightly beaten
- 1 Tbsp soy sauce (for soup)
- 1 Tbsp minced garlic
- Optional: Salt to taste
Fried Oysters- 120g fresh oysters
- 2 eggs
- 1/2 cup tempura flour
- 1 cup breadcrumbs
Dipping Sauce- 1 Tbsp mayonnaise
- 1 Tbsp sugar
- 1/2 Tbsp lemon juice
- 1/2 Tbsp mustard sauce
- 120g fresh oysters
- 2 eggs
- 1/2 cup tempura flour
- 1 cup breadcrumbs
Dipping Sauce- 1 Tbsp mayonnaise
- 1 Tbsp sugar
- 1/2 Tbsp lemon juice
- 1/2 Tbsp mustard sauce
Cooking Instructions
Step 1
First, rinse the tteokguk rice cakes in cold water and let them soak for about 10 minutes. (One bowl of store-bought tteokguk rice cakes is usually about one serving.) Soaking them in water prevents them from sticking together.
Step 2
Wash the green onion and slice it thinly on an angle, about 5mm thick. Pretty food is delicious food!
Step 3
Crack one egg into a small bowl. Use a fork or chopsticks to break the chalazae (the white stringy bits) and beat it lightly until smooth. Beating the egg well ensures it disperses evenly in the tteokguk without clumping.
Step 4
Pour 500ml of anchovy and kelp broth into a pot and bring it to a boil over medium heat. Once the broth is simmering, add 1 Tbsp of soy sauce (for soup) and 1 Tbsp of minced garlic to flavor it. Having broth pre-made can significantly speed up your cooking time.
Step 5
When the broth is boiling, add the soaked rice cakes and cook until they become tender and float to the surface. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 6
Once the rice cakes are cooked through, add the 100g of fresh oysters and simmer gently. Oysters can become tough if overcooked, so as soon as their color changes, proceed to the next step.
Step 7
When the oysters are cooked, slowly drizzle the beaten egg over the surface of the soup. Let the egg set without stirring, then add the sliced green onions and simmer for another moment to finish. Finally, taste and add a pinch of salt if needed to adjust the seasoning to your preference. It’s best enjoyed piping hot.
Step 8
Now, let’s make the crispy fried oysters! Beat 2 eggs in a bowl and set aside.
Step 9
Drain the 120g of oysters in a colander, rinse them lightly under running water, and then thoroughly pat them dry with paper towels. This step is crucial for the coating to adhere well and for the oysters to fry up crispy. Once dried, transfer the oysters to a bowl and coat them evenly with tempura flour.
Step 10
Pour the beaten egg over the flour-coated oysters and mix gently to ensure each oyster is evenly coated with the egg mixture. A thin coating will result in a crispier texture.
Step 11
Pour a generous amount of cooking oil into a deep frying pan or wok and heat it to about 170°C (340°F). Coat the egg-covered oysters with breadcrumbs, then carefully place them in the hot oil. Fry for 2-3 minutes until golden brown and crispy. Avoid overcrowding the pan; fry in batches for best results.
Step 12
Let’s prepare the dipping sauce for your crispy fried oysters! In a small bowl, combine 1 Tbsp mayonnaise, 1 Tbsp sugar, 1/2 Tbsp lemon juice, and 1/2 Tbsp mustard sauce. Whisk until all ingredients are well combined. This sweet and tangy sauce will perfectly complement the flavor of the fried oysters.
