Spicy & Refreshing! Kongnamul Kimchi Tteokguk Recipe
The Perfect Harmony of Crunchy Bean Sprouts and Tangy Kimchi! How to Make Delicious Kongnamul Kimchi Tteokguk
Whip up a comforting and zesty Kongnamul Kimchi Tteokguk at home that will surely warm you up from the inside out. It’s perfect as a satisfying meal or a special treat!
Main Ingredients
- 250-300g Tteokguk rice cakes (about 200g if using pre-soaked)
- 6 cups (approx. 1.2L) Anchovy-Kelp Broth
- 1 cup well-fermented Kimchi (standard paper cup)
- 2 handfuls (approx. 100g) Fresh Bean Sprouts
- 1/2 cup Kimchi Juice (approx. 100ml)
- 1/2 stalk Green Onion, thinly sliced diagonally
Seasoning Ingredients
- 0.3 Tbsp Minced Garlic (approx. 1/3 tsp)
- 1 Tbsp Anchovy Sauce (for soup)
- Pinch of Ground Black Pepper
- Pinch of Salt (adjust to taste)
- 0.3 Tbsp Minced Garlic (approx. 1/3 tsp)
- 1 Tbsp Anchovy Sauce (for soup)
- Pinch of Ground Black Pepper
- Pinch of Salt (adjust to taste)
Cooking Instructions
Step 1
First, in a deep pot, add 8 cups (approx. 1.6L) of water. Add 2 handfuls of dried anchovies for broth and 2 pieces of kelp. Bring to a boil over high heat. Once boiling, remove the kelp after 5 minutes and continue boiling the anchovies for another 10 minutes to create a rich broth. Strain the broth through a fine sieve to get a clear liquid. (If using a broth bag, prepare 6 cups.)
Step 2
Rinse the Tteokguk rice cakes in cold water and set aside. Trim any excess from the kimchi and cut it into bite-sized pieces. Wash the bean sprouts thoroughly and drain. Thinly slice the green onion diagonally.
Step 3
Pour the prepared 6 cups of Anchovy-Kelp Broth into the pot. Add 1 cup of chopped kimchi and 1/2 cup of kimchi juice. Bring to a simmer over medium heat and let the kimchi soften slightly.
Step 4
Once the broth is boiling vigorously, add the washed bean sprouts and simmer for a bit longer. The bean sprouts will release their refreshing flavor into the broth as they cook.
Step 5
When the bean sprouts are partially cooked, add the Tteokguk rice cakes. Stir gently to prevent them from sticking together.
Step 6
Continue to boil until the rice cakes are soft and float to the surface. Stir occasionally to prevent sticking to the bottom of the pot. Skim off any foam that rises to the surface with a spoon for a clearer broth.
Step 7
Once the rice cakes are cooked to your liking, add 0.3 Tbsp of minced garlic and 1 Tbsp of anchovy sauce for umami. Taste and adjust the seasoning with salt if needed. For extra spiciness, you can add 0.5 Tbsp of gochugaru (red pepper powder) at this stage. A pinch of black pepper can also enhance the aroma.
Step 8
Finally, add the sliced green onions and simmer for another moment before turning off the heat. The fresh aroma of the green onions will add another layer of deliciousness to the tteokguk.
Step 9
Your warm and spicy Kongnamul Kimchi Tteokguk is ready! Enjoy it piping hot for the best flavor.
