Shrimp Paste and Egg Rice Cake Soup: Quick & Easy 5-Minute Recipe Without Broth
A Comforting & Clear Tteokguk Flavored with Shrimp Paste, Topped with Egg
Tteokguk is a must-have for Lunar New Year! This recipe is perfect for those living alone or busy home cooks. It features a deeply savory and clean broth flavored with shrimp paste instead of a traditional broth, and is hearty enough with chewy rice cakes and soft egg. Enjoy a satisfying meal with this incredibly simple tteokguk recipe. Start the new year warmly with this delicious tteokguk that evokes the festive spirit.
Ingredients
- 1.5 cups Tteokguk Rice Cakes
- 1 stalk Scallion (Green Onion)
- 0.5 Tbsp Salted Shrimp (for seasoning)
- 2.5 cups Water
- 1 Egg
- Pinch of Black Pepper
- 1 tsp Sesame Oil
Cooking Instructions
Step 1
First, prepare 1.5 cups of tteokguk rice cakes. If using store-bought rice cakes, rinse them lightly in cold water to prevent sticking and drain them before adding to a pot. If the rice cakes are hard, soaking them in cold water for about 10 minutes will make them softer.
Step 2
Next, prepare 1 stalk of scallion. Finely chop the white part of the scallion to add a refreshing flavor to the soup and add it to the pot. Then, add 0.5 tablespoon of salted shrimp, which is key to the tteokguk’s savory depth and seasoning. You can adjust the amount of salted shrimp according to your preference.
Step 3
Now, pour 2.5 cups of water into the pot. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low. Stir occasionally to prevent the rice cakes from sticking to the bottom, and simmer for about 5-7 minutes until the rice cakes are tender. You can adjust the cooking time based on how soft you like your rice cakes.
Step 4
Once the rice cakes are cooked to your liking, lightly beat 1 egg. Slowly pour the beaten egg into the simmering soup. Gently stir with chopsticks or a ladle to ensure the egg doesn’t clump together. Adding a pinch of black pepper helps to remove any unwanted odors and enhances the flavor.
Step 5
Finally, thinly slice the green parts of the scallion and add them to the pot. Drizzle in 1 teaspoon of sesame oil. Give it a gentle stir, and your shrimp paste and egg tteokguk is ready! For an extra touch, sprinkle with toasted sesame seeds or seaweed flakes just before serving. Enjoy this warm and hearty bowl of tteokguk to complete your meal.
