Dried Pollack Rice Cake Soup (Buk-eo Tteokguk): A Quick and Easy Recipe for the Lunar New Year
Dried Pollack Rice Cake Soup (Buk-eo Tteokguk): A Quick and Easy Recipe for the Lunar New Year
Happy New Year! A Simple and Delicious Dried Pollack Tteokguk Recipe Using Rice Cakes
The new year of 2021 has arrived! Staying home more these days, I decided to whip up some Buk-eo Tteokguk using ingredients I had in the fridge. This comforting soup is perfect for a cozy meal.
Ingredients- 240g Garae-tteok (rice cakes for soup)
- 30g Dried Pollack (Buk-eo)
- 1 Cheongyang chili pepper
- 1/2 Green onion stalk
- 1 Egg
- 4 Cups Anchovy broth
- 1/2 Tbsp Minced garlic
- 2 Tbsp Anchovy sauce (fish sauce)
- Dried seaweed flakes (for garnish)
- Pinch of black pepper
Cooking Instructions
Step 1
① First, soak the rice cakes for tteokguk in cold water briefly, then drain them and set aside. Finely chop the Cheongyang chili pepper for a touch of heat, and thinly slice the green onion for aromatic flavor. Tear the dried pollack into bite-sized pieces. Rinse it lightly under cold water and squeeze out any excess moisture. (Remove any tough, hard parts of the pollack.)
Step 2
② In a pot, combine the squeezed dried pollack and about 1/2 tablespoon of sesame oil. Stir-fry over medium-low heat until fragrant and slightly toasted. This process makes the pollack more savory and tender. Be careful not to burn it, and stir-fry for about 2-3 minutes.
Step 3
③ Pour 4 cups of anchovy and kelp broth (or pre-made broth) into the pot with the stir-fried pollack. If you make your own broth using anchovies and kelp, it will add a deeper, more refreshing flavor to the soup. Once the broth comes to a boil, let it simmer for about 5 minutes to allow the pollack’s flavor to infuse into the broth.
Step 4
④ When the broth is boiling, add the sliced rice cakes and cook until they become soft and chewy. Once the rice cakes are cooked, stir in 2 tablespoons of anchovy sauce for seasoning. Add the sliced green onion and Cheongyang chili pepper for a refreshing taste. Next, lightly beat the egg and slowly drizzle it over the simmering soup in a circular motion. Do not stir immediately after adding the egg; let it set slightly and form soft curds.
Step 5
⑤ Finally, add 1/2 tablespoon of minced garlic and adjust the seasoning to your preference. A pinch of black pepper can be added for extra flavor. Ladle the delicious Buk-eo Tteokguk into bowls and garnish with dried seaweed flakes before serving. Enjoy your flavorful New Year’s soup!
