Spicy & Savory Dakjang Tteokguk (Chicken Paste Rice Cake Soup)
A Hangover Cure Recipe: How to Make a Spicy and Flavorful Dakjang Tteokguk
Inspired by how tteokguk (rice cake soup) is sometimes enjoyed in budae jjigae (army base stew), I thought it would be delicious to make a spicy version, similar to yukgaejang (spicy beef soup). This is how this unique spicy tteokguk recipe came to be. It features a harmonious blend of a refreshing broth, chewy rice cakes, and tender chicken.
Main Ingredients- 200g Tteokguk tteok (rice cake slices for soup)
- 500g Beef bone broth (sagol yuksu)
- 1 Chicken breast (approx. 120g)
- 1/2 Tbsp Buldak sauce (spicy chicken sauce)
- 1 Tbsp Minced garlic
- 1 Tbsp Fish sauce (chamchi aekjeot)
- 1 Tbsp Gochugaru (Korean chili powder)
- 50g Scallions, chopped
- 250ml Water
- A pinch of toasted sesame seeds
For Boiling the Chicken- 500ml Water
- 1 Tbsp Cooking wine (myeot-sul)
- 500ml Water
- 1 Tbsp Cooking wine (myeot-sul)
Cooking Instructions
Step 1
Frozen tteokguk tteok can be quite hard. To soften them, soak them in warm water for about 5 minutes. This step prevents the rice cakes from clumping together during cooking and speeds up the cooking process.
Step 2
Finely mince 3-4 cloves of garlic. If you are using pre-minced garlic, you can skip this step.
Step 3
Place the chicken breast in a pot along with 500ml of water and 1 Tbsp of cooking wine to help remove any gamey odors. Simmer uncovered for about 15 minutes. Adjust the cooking time based on the thickness of the chicken breast to ensure it is cooked through.
Step 4
Once the chicken is cooked, remove it from the pot and let it cool slightly. Then, shred the chicken along the grain into bite-sized pieces. Shredding the chicken makes it more tender and enjoyable to eat.
Step 5
In a bowl, combine the shredded chicken with the chopped scallions, 1/2 Tbsp of Buldak sauce, 1 Tbsp of gochugaru, and 1 Tbsp of fish sauce. Mix well to coat the chicken evenly. Let it marinate for a few minutes to allow the flavors to meld.
Step 6
In the same pot (or a clean one), combine the beef bone broth (500g) and 250ml of water. Add the minced garlic and the marinated chicken. Bring the mixture to a rolling boil, then reduce the heat to medium and let it simmer to develop the flavors.
Step 7
Once the broth is boiling vigorously, add the softened tteokguk tteok. Cook until the rice cakes are chewy and float to the surface. Skim off any foam or scum that rises to the surface with a spoon for a cleaner broth. Garnish with a pinch of toasted sesame seeds before serving, if desired.
