Savory Pollack Roe Tteokguk: A Unique and Flavorful One-Bowl Meal
A Special Tteokguk with Pollack Roe: Perfect for a Quick and Delicious Meal
This special tteokguk (rice cake soup) is made with pollack roe, offering a unique and savory flavor without needing any complex seasonings. The chewy rice cakes and rich pollack roe create a delightful texture and taste. It’s a perfect, satisfying meal for any time of day, especially busy mornings!
Main Ingredients- Tteokguk Tteok (Rice Cakes for Soup) – 2 servings (approx. 200g)
- Low-Sodium Pollack Roe – 2 pieces (inner membrane removed)
- Egg – 1
- Green Onion – 1/2 stalk
Cooking Instructions
Step 1
Prepare all the ingredients for the recipe beforehand. Carefully remove the inner membrane from the pollack roe and set aside. Finely chop the green onion and lightly beat the egg in a separate bowl.
Step 2
Soak the tteokguk tteok (rice cakes) in cold water for about 10 minutes. This prevents them from sticking together during cooking and helps achieve a chewier texture.
Step 3
Sprinkle the pollack roe with 2 tablespoons of cooking wine and let it sit for about 5 minutes. The cooking wine helps to remove any fishy odor and enhance the flavor. After marinating, cut the pollack roe into bite-sized pieces with scissors. Ensure the egg is well beaten and the green onion is thinly sliced. With these preparations, you’re ready to start cooking!
Step 4
Pour 800ml of anchovy-kelp broth (or water) into a pot and bring to a boil over high heat. Once the broth is boiling, add the soaked tteokguk tteok. Cook for about 5 minutes, or until the rice cakes are softened and floating to the surface. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 5
When the rice cakes are floating, add the prepared pollack roe to the pot. Continue to simmer for another 3 minutes. Avoid overcooking the pollack roe, as it can become tough and dry. The key is to cook it just until it turns opaque.
Step 6
Once the pollack roe has turned white and is cooked through, season the soup with 2 teaspoons of salted shrimp and 0.5 tablespoon of fish sauce. Taste the broth and adjust the seasoning according to your preference. Gently pour the beaten egg into the simmering soup in a circular motion, then add the sliced green onions.
Step 7
As the egg begins to cook, gently stir it with chopsticks to create ribbons. Let it simmer briefly until everything is heated through. Finish with a pinch of pepper for added aroma and flavor. Your delicious pollack roe tteokguk is now ready!
Step 8
Ladle the hot tteokguk into a bowl. Garnish with crumbled seaweed (gim) if desired, for an extra touch of flavor and visual appeal. Enjoy this special and comforting bowl of pollack roe tteokguk!
