Hearty and Savory Chicken Tteokguk: A Family Favorite
Hearty and Savory Chicken Tteokguk: A Family Favorite
Chicken Broth Tteokguk (Rice Cake Soup)
This Chicken Tteokguk recipe features a rich and milky broth simmered with a whole chicken, capturing its pure, savory essence. When preparing the chicken, carefully remove the fatty deposits between the skin and meat, the fat from the tail end, and any unsightly bits from the wingtips. This meticulous step ensures a clear and clean-tasting broth. The combination of the pure, deep chicken broth, chewy rice cakes, and tender shredded chicken makes this a satisfying meal beloved by all ages. On special family gatherings, share your love with a heartwarming bowl of this meticulously prepared tteokguk.
Main Ingredients- 1 whole chicken (approx. 1-1.2kg)
- 1kg tteokguk tteok (sliced rice cakes for soup)
- 2 eggs
- Garnish of dried seaweed (gim)
- 1/4 stalk of green onion (for garnish)
Chicken Broth Ingredients- 5 cloves garlic
- 15g thinly sliced ginger
- 1 dried chili pepper
- 1/4 stalk green onion
- 5 whole black peppercorns
Chicken Seasoning- 1 tsp salt
- 2 tsp minced green onion
- 2 tsp sesame oil
- Pinch of black pepper
Soup Seasoning- 1 tsp salt (or to taste)
- 2 tbsp soup soy sauce (guk-ganjang)
- 0.5 tbsp minced garlic
- 5 cloves garlic
- 15g thinly sliced ginger
- 1 dried chili pepper
- 1/4 stalk green onion
- 5 whole black peppercorns
Chicken Seasoning- 1 tsp salt
- 2 tsp minced green onion
- 2 tsp sesame oil
- Pinch of black pepper
Soup Seasoning- 1 tsp salt (or to taste)
- 2 tbsp soup soy sauce (guk-ganjang)
- 0.5 tbsp minced garlic
- 1 tsp salt (or to taste)
- 2 tbsp soup soy sauce (guk-ganjang)
- 0.5 tbsp minced garlic
Cooking Instructions
Step 1
First, wash the chicken thoroughly. Remove any internal organs or blood clots from the cavity. Crucially, trim away any fatty deposits between the skin and meat, the fat from the tail end, and any unsightly parts from the wingtips. This step is vital for a clear and clean broth. Place the cleaned chicken and all broth ingredients (5 cloves garlic, 15g thinly sliced ginger, 1 dried chili pepper, 1/4 stalk green onion, 5 whole black peppercorns) into a large pot. Pour in 15 cups (about 3 liters) of water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 30-40 minutes until the chicken is fully cooked and tender. Cover the pot to ensure the broth is deeply infused with flavor.
Step 2
Once the chicken is cooked, carefully remove it from the broth and let it cool slightly. While still warm, shred the chicken meat into bite-sized pieces. Shredding along the grain will result in a more pleasant texture. In a bowl, combine the shredded chicken with the seasoning ingredients (1 tsp salt, 2 tsp minced green onion, 2 tsp sesame oil, pinch of black pepper). Gently mix and let it marinate for a short while. This marination will make the chicken meat exceptionally tender and flavorful.
Step 3
For the egg garnish, lightly oil a clean pan and cook two eggs over low heat until thin omelets form. Once cooled, roll up the omelets and slice them into thin strips. Rinse the tteokguk tteok (rice cakes) in cold water to prevent them from sticking together. Add the soaked rice cakes to the simmering chicken broth. Cook until the rice cakes are soft and float to the surface. Once the rice cakes are floating, add the thinly sliced green onion and cook for another moment.
Step 4
Ladle the hot tteokguk into serving bowls, ensuring each bowl gets plenty of tender rice cakes and the flavorful chicken broth. Generously top with the marinated shredded chicken, the delicate egg omelet strips, and a sprinkle of savory dried seaweed (gim). Finally, season the soup with 1 tsp salt, 2 tbsp soup soy sauce (guk-ganjang), and 0.5 tbsp minced garlic to achieve a deep and rich flavor. Adjust the salt and soup soy sauce to your personal preference. Enjoy a wonderfully satisfying and delicious meal with this warm bowl of Chicken Tteokguk!
