Savory Rice Cake Soup (Tteokguk)
Effortlessly Delicious Tteokguk Recipe (feat. Dumplings and Anchovy-Kelp Broth)
During festive seasons filled with meat, do you also crave a meaty Tteokguk? This recipe offers a simple yet refreshing way to enjoy Tteokguk without meat, perfect for Lunar New Year.
Essential Ingredients- 350g Tteokguk rice cakes
- 12 mini dumplings (mandu)
- 10g seasoned seaweed (gim)
- 2 eggs
Seasoning & Aromatics- 1 Tbsp minced garlic
- 1/2 large green onion (white and green parts)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 tsp sesame oil
- Pinch of black pepper
Broth Ingredients- 15 anchovies (heads and guts removed)
- 6 pieces dried kelp (dashima)
- 1 Tbsp minced garlic
- 1/2 large green onion (white and green parts)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 tsp sesame oil
- Pinch of black pepper
Broth Ingredients- 15 anchovies (heads and guts removed)
- 6 pieces dried kelp (dashima)
Cooking Instructions
Step 1
To ensure the rice cakes don’t clump together when cooking, it’s best to prepare them beforehand. Soak the 350g of Tteokguk rice cakes in cold water for 10 minutes until they soften slightly. Then, drain them thoroughly in a colander.
Step 2
For a deep and savory broth, combine 1.2L of water with the dried kelp and anchovies in a pot. Once the water comes to a rolling boil, quickly remove 4 pieces of kelp. (Boiling kelp for too long can result in a bitter taste.) Reduce the heat to low and continue to simmer for another 10 minutes, then remove the remaining 2 pieces of kelp. After another 5 minutes, strain out all the anchovies to complete your clear and refreshing anchovy-kelp broth. (Total simmering time for broth: 15 minutes).
Step 3
Enhance the flavor of the broth by adding 1 Tbsp of soup soy sauce. Once the broth returns to a rolling boil, add the softened rice cakes and cook for 3 minutes. The rice cakes will become tender and absorb the delicious flavors of the broth.
Step 4
It’s a good idea to slightly pre-cook the dumplings before adding them to the soup. Microwave the 12 mini dumplings for 1 minute and 20 seconds until they are partially cooked. Then, add them to the simmering pot with the rice cakes. Next, add 1 Tbsp of minced garlic and the finely chopped green onion. Bring the soup back to a rolling boil, then let it simmer for another 2 minutes. Now it’s time to taste and adjust the seasoning. Use salt to reach your desired saltiness. (I added about 1/3 Tbsp of salt.) Continue to simmer for 1 more minute to allow the flavors to meld.
Step 5
It’s time to add a delicate layer of egg to your Tteokguk. Drizzle in 1/2 tsp of sesame oil and stir gently. Whisk the 2 eggs and slowly pour the beaten egg mixture over the surface of the soup, imagining you are creating a delicate film. Let it cook for just 30 seconds to 1 minute until the egg is set. If you plan to eat it immediately, let it cook for 1 minute; otherwise, 30 seconds is sufficient.
Step 6
Finish by sprinkling a pinch of black pepper for aroma and adding the julienned seasoned seaweed. Gently stir everything together with a ladle, and your delicious, inviting Tteokguk is ready! Enjoy it while it’s piping hot.
