Hearty Dried Pollack Tteokguk (Rice Cake Soup)
Hearty Dried Pollack Tteokguk (Rice Cake Soup)
Warm Up Your New Year with Hearty Dried Pollack Tteokguk! A Detailed Recipe for Rice Cake Soup (Perfect for ‘Geum’ Body Type / Solar Constitution)
Thank you for your support throughout the year. Wishing you a happy and healthy New Year! May this flavorful Dried Pollack Tteokguk bring warmth to your new beginnings.
Ingredients- Rice cake slices for tteokguk (tteokguk tteok): 1 large bowlful (approx. 200-250g)
- Prepared dried pollack (hwangtaechae): 1 bowlful (approx. 30-40g)
- Onion: 1/4
- Green onion: A small amount
- Eggs: 2
- Anchovy broth: 1 large bowlful (approx. 700-800ml)
- Perilla oil: 1 Tbsp
- Soy sauce for soup (guk-ganjang): 1 Tbsp
- Fish sauce (anchovy or sand lance): 1/2 Tbsp
- Crumbled dried seaweed (gim): A pinch
- Flax seeds: A pinch (or toasted sesame seeds)
- Black pepper: A pinch
- Salt (to taste)
Cooking Instructions
Step 1
Start by preparing about 1 large bowlful of tteokguk tteok (rice cake slices for soup). Gently rinse the rice cakes in water about twice to prevent them from sticking together.
Step 2
Use about 1 bowlful of dried pollack (hwangtaechae) for a richer, deeper flavor in your soup.
Step 3
To make it easier to eat, cut the dried pollack strips into bite-sized pieces, about 4cm long.
Step 4
Lightly rinse the dried pollack strips under running water about twice, then squeeze out as much moisture as possible with your hands. This step helps remove any bitterness while enhancing its savory flavor.
Step 5
Peel the 1/4 onion and cut it into four large wedges. This will add sweetness and depth to the broth as it simmers.
Step 6
For those following the ‘Geum’ body type (Solar Constitution) diet, we’ll be using only the egg whites. Carefully separate the egg yolks from the whites, keeping only the whites. (If you don’t have dietary restrictions, you can use the yolks as well).
Step 7
Heat a pot over medium-low heat, add 1 Tbsp of perilla oil, and sauté the prepared dried pollack for 2-3 minutes until fragrant. Sautéing the pollack significantly boosts its umami flavor.
Step 8
Pour the anchovy broth (1 large bowlful) and about half a cup of cold water (or 1 cup of water) into the pot with the sautéed pollack. Bring to a boil over high heat and simmer for 10 minutes to allow the flavors to meld.
Step 9
Once the broth has simmered and the flavors have developed, stir in 1 Tbsp of soup soy sauce (guk-ganjang) to season the broth. Guk-ganjang adds a wonderful savory depth.
Step 10
Next, add 1/2 Tbsp of fish sauce. Fish sauce contributes to a cleaner, more refreshing broth. (If you don’t have anchovy fish sauce, sand lance fish sauce or tuna fish sauce can be used as a substitute).
Step 11
Add the prepared tteokguk tteok to the pot and cook until the rice cakes are soft and tender. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 12
When the rice cakes are tender, add the wedges of onion and the chopped green onion. Bring it back to a gentle simmer for a minute or two, allowing the flavors of all the ingredients to harmonize.
Step 13
Finally, slowly pour the egg whites in a circular motion around the edges of the pot. Avoid stirring immediately; let them cook gently to create delicate strands.
Step 14
Ladle the soup into bowls. Sprinkle a pinch of black pepper, then generously top with crumbled dried seaweed (gim). For an extra nutty flavor, I’ve added flax seeds instead of sesame seeds.
Step 15
Your delicious and deeply flavorful Dried Pollack Tteokguk is ready! Enjoy this comforting soup to welcome the New Year with your loved ones.
