Refreshing and Clean Oyster Rice Cake Soup
Lunar New Year Special! The Perfect Harmony of Chewy Rice Cakes and Fresh Oysters: Oyster Rice Cake Soup Recipe
Celebrate the joy of the New Year with the traditional rice cake soup! This year, why not try something special with our Oyster Rice Cake Soup, adding a refreshing and deep flavor with fresh oysters? Unlike chicken or beef broth, the oysters, full of the ocean’s bounty, harmonize beautifully with the chewy rice cakes, creating a soup that is both delightfully textured and refreshingly clean. Even if you find yourself alone on Lunar New Year’s Day due to work, a bowl of carefully prepared Oyster Rice Cake Soup can soothe loneliness and provide a satisfying meal. It’s perfect for sharing with loved ones or for a delightful treat just for yourself. The secret to its deep flavor lies in a simple process of boiling rice cakes. Doesn’t the thought of the clear, refreshing broth bursting with oyster flavor make your mouth water? Enjoy a joyful and delicious Lunar New Year with Oyster Rice Cake Soup!
Ingredients- 4 cups Tteokguk Tteok (rice cakes for soup)
- 2 cups fresh oysters
- 6 dried anchovies (for broth)
- 2 eggs
- 2 Tbsp minced garlic
- 1 Tbsp soy sauce
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, prepare the oysters. Gently rub them in saltwater to remove any impurities or shell fragments. Then, rinse them thoroughly under cold running water and drain. This process helps reduce any fishy odor and keeps the oysters fresh.
Step 2
Crack the eggs into a bowl. Lightly beat them, removing the chalazae (the white, stringy bits), and avoid creating too much foam. You’ll be swirling them into the soup later, so vigorous beating isn’t necessary.
Step 3
The foundation of a delicious Oyster Rice Cake Soup is the broth! In a pot, combine 1 liter of cold water and the 6 dried anchovies. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes. After 10 minutes, use a sieve to remove all the anchovies, yielding a clear and refreshing broth.
Step 4
Add the prepared fresh oysters to the well-simmered broth and bring to a boil. Oysters can become tough if overcooked, so once they start to float and are partially cooked, proceed to the next step.
Step 5
When the oysters are more than halfway cooked, add the tteokguk tteok (rice cakes). Stir occasionally to prevent them from sticking to the bottom of the pot. Cook until the rice cakes become soft and slightly translucent – they are almost done.
Step 6
Once the rice cakes are about 80% cooked and soft, it’s time to season. Add 2 tablespoons of minced garlic and 1 tablespoon of soy sauce. Adjust the seasoning with a pinch of salt, adding more gradually until it suits your taste.
Step 7
Finally, gently pour the beaten eggs in a thin stream into the seasoned soup. Use chopsticks or a fork to swirl them gently, and cook for about another 30 seconds. Your delicious Oyster Rice Cake Soup, featuring tender egg, chewy rice cakes, and refreshing oysters, is now complete! Enjoy it heartily.
