Special Seaweed Rice Cake Soup (Miyeok Tteokguk)
Make your Tteokguk Extra Special with Nutrient-Rich Seaweed!
Elevate your everyday Tteokguk with the ocean’s bounty – nutritious seaweed! Seaweed’s abundant calcium is great for growing children’s bones, and it makes for a comforting and satisfying meal for new mothers recovering postpartum. Here’s a recipe for delicious and healthy Miyeok Tteokguk that’s both simple and nourishing.
Main Ingredients- 20g Dried Seaweed
- 200~300g Sliced Rice Cakes for Soup (Tteokguk Tteok)
- 100g Minced Beef
- 1 Cheongyang Pepper (optional)
Seasonings- 1/2 Tbsp Soy Sauce or Salt (to taste)
- A pinch of Black Pepper
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Soy Sauce or Salt (to taste)
- A pinch of Black Pepper
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Prepare the rice cakes. If using frozen tteok, soak them in cold water the night before. For fresh tteok, soak them in warm water for about 10-20 minutes before cooking to soften them. This prevents sticking and ensures a chewy texture.
Step 2
Soak the dried seaweed in cold water for about 10 minutes until rehydrated. Rinse it thoroughly, squeeze out excess water, and chop into bite-sized pieces. For babies or young children, you can mince it very finely for a smoother texture.
Step 3
Place the prepared seaweed in a pot and add 6-8 cups (1.2-1.6L) of cold water. Bring to a rolling boil over high heat. Adjust the amount of water based on your desired broth consistency.
Step 4
Prepare 100g of minced beef. Add it directly to the boiling seaweed broth and cook. (Tip: Some people prefer to sauté the seaweed with perilla oil or sesame oil before adding water for a nuttier flavor. However, if you dislike excessive oiliness, adding it directly like this is a good alternative.)
Step 5
Season with 1/2 tablespoon of soy sauce or salt for the initial flavor adjustment. Add a pinch of black pepper for aroma. (Tip: Using only salt instead of soy sauce can create a cleaner taste. Adjust to your preference.)
Step 6
If you like a spicy kick, finely chop one Cheongyang pepper and add it to the soup. You can omit this if you prefer it mild.
Step 7
Add 1/2 tablespoon of minced garlic. Once the soup is boiling vigorously, reduce the heat to medium-low and simmer for another 5 minutes. This allows the flavors to meld and deepen.
Step 8
During the simmering process, skim off any foam or excess oil that rises to the surface. This will result in a clearer and more appealing broth.
Step 9
Once the broth has developed a good flavor, add the prepared rice cakes. It’s crucial to add them at this stage; boiling them from the beginning can turn the soup into a mushy consistency.
Step 10
After adding the rice cakes, stir well from the bottom to prevent them from sticking. The soup is ready when the rice cakes float to the surface. Enjoy your delicious and nourishing Miyeok Tteokguk!
