Heartwarming and Satisfying Egg Tteokguk
Heartwarming and Satisfying Egg Tteokguk
How to Make Authentic Egg Tteokguk at Home (Tips for Perfect Egg Garnish Included)
When the weather turns chilly and you crave a warm, comforting soup, what better than a classic Tteokguk? Today, I’m sharing my favorite way to make it, featuring a beautifully prepared egg garnish that elevates this beloved Korean rice cake soup. Enjoy a hearty and delicious meal with this special Egg Tteokguk!
Tteokguk Broth Ingredients- 850ml Water
- 1 piece dried anchovy and kelp stock packet (or homemade broth)
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract (or Korean soup soy sauce)
- 1 Tbsp brewed soy sauce
- 1 handful chopped green onion
- 1 sheet roasted seaweed (for kimbap)
- Pinch of black pepper
Making Delicious Egg Garnish- 2 Eggs
- 2 pinches salt
- Vegetable oil
- 2 Eggs
- 2 pinches salt
- Vegetable oil
Cooking Instructions
Step 1
First, let’s make the Tteokguk broth. Pour 850ml of fresh water into a pot and add one stock packet. Bring it to a boil over high heat, then reduce to medium heat and simmer for 10 minutes to extract the flavors. This process will yield a deep and savory broth.
Step 2
Prepare about 2 servings of rice cakes for Tteokguk. To prevent them from sticking together, soak them in cold water for about 10 minutes to soften them. This step ensures the rice cakes remain tender and chewy in the soup.
Step 3
Now, for the star of our Tteokguk – the egg garnish! Carefully separate the yolks from the whites of the two eggs. Add one pinch of salt to each (yolk and white) and whisk them thoroughly with a fork or whisk until smooth.
Step 4
It’s time to cook the egg white garnish. Lightly heat a frying pan over low heat and add a very small amount of vegetable oil. Pour in all the whisked egg whites. Maintain medium-low heat to prevent burning; high heat can cause the egg to char quickly. Once the egg white is set, flip it over and cook the other side until lightly golden.
Step 5
After removing the cooked egg white, add a tiny bit more oil to the same frying pan and pour in the whisked egg yolk. Cook the yolk over low heat as well. When one side of the yolk begins to set, carefully flip it and cook the other side. It’s crucial to keep the heat gentle to achieve a delicate texture.
Step 6
Once both the egg white and yolk sheets are cooked, transfer them to a wire rack to cool slightly. They are easier to slice when completely cooled to prevent crumbling. Fold each sheet in half and thinly slice them into fine strips, resembling julienne. These thin strips will look beautiful as a topping.
Step 7
After simmering for 10 minutes, the broth should be well-infused. Remove the stock packet from the pot and discard it. Leaving the packet in too long can impart a bitter taste, so be sure to remove it promptly.
Step 8
Now, let’s cook the Tteokguk! Drain the soaked rice cakes and add them to the simmering broth. Stir in 1 Tbsp of minced garlic, 2 Tbsp of tuna extract, and 1 Tbsp of brewed soy sauce to season. Cook over medium heat until the rice cakes are tender and chewy.
Step 9
Once the rice cakes are cooked, add the chopped green onion to the soup. The fresh aroma of the green onion will enhance the broth’s flavor. Simmer briefly after adding the green onion for an even richer taste.
Step 10
Let’s prepare the seaweed garnish. Take one sheet of kimbap seaweed and lightly toast it on a dry pan to enhance its crispiness. Once toasted, thinly slice the seaweed into fine strips.
Step 11
Ladle the hot Tteokguk into a serving bowl. Artfully arrange the prepared egg garnish and sliced seaweed on top. Finish with a sprinkle of black pepper for an extra touch of flavor and aroma.
Step 12
Your delicious Egg Tteokguk, featuring a warm broth, chewy rice cakes, and a delicate egg garnish, is now complete! Enjoy this comforting soup and have a wonderful, warm day.
