Seaweed and Oyster Tteokguk (Rice Cake Soup)
A Heartwarming Korean Rice Cake Soup with Fresh Oysters and Soft Seaweed
Warm up with this comforting bowl of Tteokguk, a traditional Korean rice cake soup, elevated with the delicate flavors of fresh oysters and tender seaweed. Even when using frozen seaweed, this recipe delivers a deeply savory and refreshing taste of the ocean. Perfect for a chilly day, enjoy the delightful combination of chewy rice cakes, plump oysters, and silky seaweed for a satisfying and delicious meal.
Ingredients- 1 block (approx. 200g) frozen Saengchae seaweed
- 100g fresh oysters
- 1 anchovy-kelp broth tea bag
- 1/2 bag (approx. 200g) Joraengi rice cakes
- 1 Tbsp minced garlic
- 1 red chili pepper
Seasoning- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce (or anchovy sauce)
- Salt to taste
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce (or anchovy sauce)
- Salt to taste
Cooking Instructions
Step 1
Gently thaw the frozen Saengchae seaweed in cold water until soft. Once thawed, place the seaweed in a sieve and rinse lightly under running water, gently separating any clumps with your fingers. This step helps to remove any grit or impurities and ensures a tender texture.
Step 2
Soak the fresh oysters in lightly salted water for about 5 minutes. Then, gently swirl them with your hands to clean off any surface impurities and remove any briny smell. Drain the oysters well in a sieve.
Step 3
Rinse about half a bag (approximately 200g) of Joraengi rice cakes under cold water. This prevents them from sticking together and washes away excess starch for a clearer broth.
Step 4
Pour 4-5 cups (about 800ml – 1000ml) of water into a pot. Add the anchovy-kelp broth tea bag and 2 Tbsp of soup soy sauce. This begins to build the savory base of the broth while seasoning it.
Step 5
Once the broth comes to a boil, reduce the heat to medium-low and let it simmer for about 10 minutes to allow the flavors from the tea bag to fully infuse. Remove the tea bag for a clean-tasting broth.
Step 6
Add the prepared Joraengi rice cakes to the simmering broth and cook until they become tender and float to the surface. This indicates they are cooked through.
Step 7
Once the rice cakes are floating, add the thawed Saengchae seaweed generously. Seaweed can become mushy if overcooked, so add it towards the end and cook only briefly.
Step 8
Immediately after adding the seaweed, add the prepared oysters. Oysters cook very quickly; they are done when they turn opaque. Avoid overcooking to maintain their tender texture.
Step 9
Stir in 1 Tbsp of minced garlic. Garlic adds a wonderful depth of flavor to the soup.
Step 10
Slice the red chili pepper diagonally and add it for a touch of color and a hint of spice. Then, add 2 Tbsp of fish sauce for extra umami. Adjust the seasoning with salt as needed to suit your taste. The combination of fish sauce, soy sauce, and salt creates a rich flavor profile.
Step 11
Simmer for another 3 minutes to allow all the flavors to meld together. Your delicious Seaweed and Oyster Tteokguk is now ready to be served! Ladle into warm bowls and enjoy this winter delight.
