Refreshing Oysters and Rice Cake Soup (Gultteokguk)
Simple Yet Nutritious Oystered Rice Cake Soup to Welcome the New Year
Wishing you a happy and prosperous 2022, the Year of the Tiger! To help your year unfold smoothly, we’ve prepared this delightful oyster and rice cake soup with a refreshingly light broth. It’s much quicker than traditional beef bone broth tteokguk, ready in just 15 minutes! Packed with nutrients and even great for hangover relief, it soothes your soul. Enjoy this comforting bowl!
Tteokguk Ingredients- 150g fresh oysters
- Tteokguk rice cakes for 2 servings
- 3 stalks chives
Broth Ingredients- 2 sheets dried kelp (kombu)
- 1/4 onion
- 2 chili peppers (e.g., green chilies or mild red chilies)
- 1 white part of a green onion stalk
- 1/3 teaspoon dried anchovy powder
- 600-700cc water
Seasoning- 2/3 to 1 tablespoon Korean soup soy sauce (Gukganjang)
- Salt to taste
- Pepper to taste
Garnishes (Optional)- Shredded dried seaweed (Gim)
- Thinly sliced egg omelet (yellow and white)
- Thinly sliced red chili
- Braised shiitake mushrooms in soy sauce (shredded)
- 2 sheets dried kelp (kombu)
- 1/4 onion
- 2 chili peppers (e.g., green chilies or mild red chilies)
- 1 white part of a green onion stalk
- 1/3 teaspoon dried anchovy powder
- 600-700cc water
Seasoning- 2/3 to 1 tablespoon Korean soup soy sauce (Gukganjang)
- Salt to taste
- Pepper to taste
Garnishes (Optional)- Shredded dried seaweed (Gim)
- Thinly sliced egg omelet (yellow and white)
- Thinly sliced red chili
- Braised shiitake mushrooms in soy sauce (shredded)
- Shredded dried seaweed (Gim)
- Thinly sliced egg omelet (yellow and white)
- Thinly sliced red chili
- Braised shiitake mushrooms in soy sauce (shredded)
Cooking Instructions
Step 1
1. Prepare Ingredients: Soak the rice cakes in cold water for about 30 minutes until softened. Rinse the oysters gently under running water, then gently toss them with coarse salt (or flour) to clean off any impurities. Rinse again with cold water and drain well.
Step 2
2. Make the Broth: In a pot, combine the water, dried kelp, onion, chili peppers, green onion white, and anchovy powder. Bring to a boil over high heat. Once boiling, remove the kelp after about 5 minutes. Reduce the heat to medium-low and simmer for another 10 minutes to allow the flavors to meld. Strain the broth through a fine-mesh sieve for a clear soup.
Step 3
3. Add Rice Cakes and Oysters: Return the strained broth to the pot and bring it to a rolling boil. Add the softened rice cakes. Once the rice cakes start to float, add the prepared oysters. Be careful not to overcook the oysters; they only need a minute or two. Once the oysters are cooked, season the soup with Korean soup soy sauce and salt to your liking. Finish with a pinch of pepper.
Step 4
4. Prepare Garnishes (Optional): Enhance your tteokguk with colorful and flavorful garnishes. Finely chopped chives add a fresh aroma. You can also add shredded kelp (from the broth-making step) or shredded dried seaweed for extra texture and flavor that complements the seafood broth. For a festive touch, consider adding garnishes in the traditional five colors (Obangsaek): yellow and white egg omelet strips, finely chopped red chili, and shredded shiitake mushrooms braised in soy sauce. These will make your tteokguk visually stunning.
Step 5
5. Serve: Ladle the hot tteokguk and plump oysters into serving bowls. Arrange your chosen garnishes attractively on top. Serve immediately and enjoy the wonderful combination of the refreshing broth, chewy rice cakes, and tender oysters!
