Spicy and Refreshing Pollack Roe Tteokguk
Spicy and Refreshing Pollack Roe Tteokguk
The Best for Chilly Days! Refreshing and Spicy Pollack Roe Tteokguk, Made with Lee Young-ja’s Recipe
Hello, this is Nani. As the weather turns chilly, I find myself craving warm, comforting soup. I decided to make pollack roe tteokguk using pollack roe from my fridge and frozen tteokguk rice cakes. I followed Lee Young-ja’s recipe, and my family loved it, saying it was so refreshing and delicious they even drank all the broth! This hearty tteokguk can be a satisfying meal on its own, without any other side dishes.
Main Ingredients- 500g Tteokguk rice cakes
- 130g Pollack roe
- 2 Eggs
- 1/2 Korean zucchini (aehobak)
- 1.5L Anchovy-Kelp Broth
- Green onions, to taste
- 2 Korean green chilies (cheongyang peppers)
Seasoning- 1 Tbsp Minced garlic
- Korean soup soy sauce (Guk-ganjang), to taste
- 1 Tbsp Minced garlic
- Korean soup soy sauce (Guk-ganjang), to taste
Cooking Instructions
Step 1
Prepare all the ingredients needed to make this delicious pollack roe tteokguk.
Step 2
Soak the tteokguk rice cakes in cold water for about 15 minutes. Drain them well, then toss with 1 tablespoon of Korean soup soy sauce. This helps the rice cakes absorb the flavor, making them extra tasty.
Step 3
Do not remove the membrane from the pollack roe. Simply slice it into bite-sized pieces. Cooking it with the membrane on can enhance the flavor.
Step 4
Thinly slice half of the Korean zucchini into matchsticks. These will add texture and a lovely color to the soup.
Step 5
Finely chop the Korean green chilies (and red chilies, if using). These will add a pleasant heat. Chop a generous amount of green onions diagonally; they are essential for adding fragrance.
Step 6
Crack the 2 eggs into a bowl, remove the chalazae (the white stringy bits), and beat them well with a fork or whisk until smooth. This will create a lovely, delicate egg garnish.
Step 7
Pour 1.5 liters of anchovy-kelp broth into a pot and bring it to a rolling boil over high heat. A clear and rich broth is key to a flavorful tteokguk.
Step 8
Once the broth is boiling, add the prepared pollack roe. The umami from the roe will infuse the broth, creating a refreshing taste.
Step 9
Add 1 tablespoon of minced garlic and let it boil for another moment. The garlic’s pungent aroma will help mask any fishiness from the pollack roe and make the broth cleaner.
Step 10
While the broth is still boiling, add the seasoned tteokguk rice cakes.
Step 11
When the rice cakes become soft and float to the surface, add the julienned Korean zucchini. Cook them until they are tender-crisp for the best texture.
Step 12
Now, add the Korean green chilies to enhance the spiciness. Let it simmer for a little longer; your wonderfully spicy tteokguk is almost ready!
Step 13
Skim off any foam that rises to the surface while the tteokguk is simmering. This step is crucial for achieving a clear and clean-tasting broth.
Step 14
While the soup is boiling, gently pour the beaten eggs in a circular motion around the surface. Avoid stirring immediately; let the eggs cook undisturbed to form delicate ribbons.
Step 15
Once the eggs start to cook and form soft curds, gently stir them into the soup with a ladle. Continue to stir gently to break up the cooked egg. Finally, add a generous amount of chopped green onions and simmer for another moment to complete your delicious pollack roe tteokguk!
Step 16
The combination of chewy rice cakes, the pop of pollack roe, and the tender-crisp zucchini is fantastic. The refreshing, spicy broth will warm your body and soul on a chilly day, leaving you feeling comforted and refreshed.
Step 17
Serve the finished pollack roe tteokguk in bowls. Enjoy a hearty and satisfying meal with this warm bowl of tteokguk.
