Simple Anchovy Broth Rice Cake Soup (Tteokguk)
Super Easy Anchovy Broth Tteokguk Recipe
When you don’t have side dishes or don’t feel like making them, here’s the simplest and most satisfying rice cake soup! This recipe uses a delicious anchovy broth, made with minimal effort, to create a truly comforting dish. Let’s make some simple yet flavorful tteokguk today.
Ingredients (Serves 1)- 1 cup rice cake slices for soup (tteokguk tteok)
- 10cm section of green onion (white part)
- 1 tsp minced garlic
- 500ml water
- 10 dried anchovies (for broth)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Beef bouillon powder (optional, for extra umami)
- Salt (to taste)
- Pepper (a pinch)
Cooking Instructions
Step 1
In a pot, combine 500ml of water and 10 dried anchovies. Bring to a boil over medium-high heat. To prevent a fishy taste, simmer for about 5-7 minutes, or until the broth turns a light yellowish color. Then, turn off the heat and remove the anchovies. This process creates a clean and flavorful anchovy broth.
Step 2
Thinly slice the white part of the green onion diagonally into approximately 0.5cm thick pieces. This will add a subtle onion fragrance to the soup.
Step 3
Rinse the rice cake slices under cold water to remove excess starch, then soak them briefly in cold water. This prevents them from sticking together and makes them more tender. Prepare all other ingredients while the rice cakes are soaking.
Step 4
Add 1 teaspoon of minced garlic to the strained anchovy broth and stir well. The garlic will add a pleasant aroma and enhance the savory flavor.
Step 5
Add 1 tablespoon of soy sauce for soup (guk-ganjang) to season the broth. Adjust the amount as needed, as guk-ganjang can be quite salty. If needed, add a pinch of salt or a dash of beef bouillon powder to reach your desired taste. The beef bouillon can add an extra layer of umami.
Step 6
Add the prepared rice cake slices to the simmering broth. Stir gently to ensure the rice cakes don’t stick to the bottom of the pot.
Step 7
Once the rice cakes begin to soften, add the sliced green onions and a pinch of pepper. Cook for another 2-3 minutes, or until the rice cakes float to the surface and are tender. Be careful not to overcook, as the rice cakes can become mushy and lose their texture.
Step 8
When the rice cakes are fully cooked and floating, gently pour in a lightly beaten egg in a thin stream around the edges of the pot. Let the egg set without stirring too much to create beautiful wisps before turning off the heat.
Step 9
Your warm and delicious tteokguk with egg is ready! This soup pairs wonderfully with crisp kimchi for a satisfying and flavorful meal. Enjoy this simple homemade dish!
