Oyster Tteokguk (Rice Cake Soup)
A Refreshing Twist on Tteokguk: Delicious Oyster Tteokguk Recipe Packed with Oysters!
This is an Oyster Tteokguk generously filled with fresh oysters. Enjoy a flavorful and satisfying bowl!
Ingredients- 1L Broth (e.g., anchovy, kelp)
- 400g Sliced Rice Cakes (Tteokguk Tteok)
- 250g Fresh Oysters
- 1 Stalk Green Onion
- 2 Eggs
- 1.5 Tbsp Fish Sauce
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 0.3 Tbsp Salt (adjust to taste)
- 0.3 Tbsp Black Pepper (for garnish)
Cooking Instructions
Step 1
First, please check and prepare all the ingredients listed for the recipe. Fresh ingredients are the key to a delicious Oyster Tteokguk!
Step 2
Prepare 250g of oysters. (You can adjust the amount of oysters according to your preference.) Rinse the oysters 2-3 times under clean running water to remove any impurities. Be gentle, as rough washing can break them apart.
Step 3
Prepare 1L of broth. You can use a base of anchovies and kelp, or opt for store-bought broth. A clear and deep broth is fundamental to the soup’s flavor.
Step 4
While the broth is simmering, clean and thinly slice the green onion. Generous amounts of green onion will add a wonderful aroma to the tteokguk.
Step 5
Whisk 2 eggs in a bowl until well combined. Adding the beaten eggs at the end will create delicate ribbons resembling a thin omelet floating in the soup.
Step 6
Once the broth is boiling vigorously, add 400g of sliced rice cakes. Give them a gentle stir to prevent them from sticking together.
Step 7
Add 1.5 Tbsp of fish sauce to create a refreshing and umami-rich broth. While you can use soy sauce for soup, fish sauce helps to eliminate any fishy odor from the oysters and enhances their flavor.
Step 8
Season the soup with 1 Tbsp of soy sauce for soup and 0.3 Tbsp of salt. Taste the broth and adjust the amount of salt or fish sauce to your preference.
Step 9
Simmer over medium heat until the rice cakes are soft and fully cooked. Stir occasionally to prevent them from sticking to the bottom of the pot and check for doneness.
Step 10
When the rice cakes are almost cooked through, add the cleaned oysters. Oysters can become tough if overcooked, so add them only when the rice cakes are nearly done and cook for a short time.
Step 11
Immediately after adding the oysters, add all the sliced green onions. The fragrant green onions will blend beautifully with the oysters, making the tteokguk even more delicious.
Step 12
Finally, slowly pour the beaten eggs over the soup in a circular motion. Avoid stirring immediately; let the eggs cook naturally and spread into delicate strands.
Step 13
Once the soup comes to a gentle boil, turn off the heat immediately. Your Oyster Tteokguk is ready! Ladle the hot soup into bowls and, if desired, sprinkle with 0.3 Tbsp of black pepper for an extra touch of flavor. Enjoy!
