Spicy Sliced Rice Cake and Dumpling Soup with King Octopus Dumplings
A Flavorful King Octopus Dumpling and Rice Cake Soup for Those Days You Don’t Want to Cook
On a recent day when I really didn’t feel like cooking any meals or side dishes, I made this simple yet delicious sliced rice cake and dumpling soup. I’m finally sharing it today, about ten days later! This version doesn’t use any meat; instead, I made a clear broth using kelp and then added chewy rice cakes and king octopus dumplings for a delightfully spicy and zesty soup. The clean, savory broth combined with the king octopus dumplings creates a wonderfully hot and flavorful rice cake soup. It’s perfect for a quick and satisfying meal!
Ingredients- 1 serving of Tteokguk Tteok (sliced rice cakes for soup)
- 3 King Octopus Dumplings
- 1 Egg
- 1/2 sheet of Gim (seaweed)
Seasoning & Broth Ingredients- 1 Broth pack (e.g., dried pollack, kelp, shiitake mushroom)
- 1 piece of Dried Kelp (5x5cm)
- 1 Tbsp Fish Sauce (or Korean soup soy sauce)
- A pinch of Minced Garlic (to taste)
- 1/2 stalk Green Onion (thinly sliced)
- 1 Broth pack (e.g., dried pollack, kelp, shiitake mushroom)
- 1 piece of Dried Kelp (5x5cm)
- 1 Tbsp Fish Sauce (or Korean soup soy sauce)
- A pinch of Minced Garlic (to taste)
- 1/2 stalk Green Onion (thinly sliced)
Cooking Instructions
Step 1
First, take the frozen sliced rice cakes for soup (tteokguk tteok) and soak them in cold water for a short while to thaw. Then, rinse them gently to prevent sticking and drain the water. This quick soak and rinse will make the rice cakes wonderfully chewy.
Step 2
In a pot, add 4 cups (800ml) of water, the broth pack, and the dried kelp. Bring to a boil over high heat. Once the water starts boiling, remove the kelp immediately. Reduce the heat to medium-low and simmer for another 10 minutes to create a flavorful kelp broth.
Step 3
After the broth is ready, strain out the broth pack and kelp. Add the prepared sliced rice cakes to the clear broth and bring it to a boil. Once the rice cakes start floating, add the king octopus dumplings. Let it simmer until the dumplings are cooked through and the rice cakes are tender, usually about 5 minutes. This is when the delicious tteokbokki soup is nearly complete! You can season with fish sauce or Korean soup soy sauce to your preference. Adding a bit of minced garlic can deepen the flavor further.
Step 4
While the soup is simmering, prepare the garnishes. For the egg, lightly pan-fry it to make a thin omelet, then thinly julienne it. Lightly toast the half sheet of gim (seaweed) on a dry pan until crisp, then cut it into thin strips. These will be added as a beautiful topping.
Step 5
Ladle the finished tteokbokki soup into serving bowls. Arrange the julienned egg omelet and the thinly sliced toasted gim on top as garnishes for a visually appealing and flavorful finish. Adding some thinly sliced green onions will also enhance the color and taste.
Step 6
If you’re using king octopus dumplings, lightly crushing them as they cook allows the flavorful filling, which often includes seasoned octopus, to meld into the broth, adding an extra layer of spicy depth. Using store-bought dumplings like these makes it incredibly easy and quick to create a delicious and satisfying tteokbokki soup at home.
