Oyster and Seaweed Rice Cake Soup: A Taste of the Sea
Delicious Anytime! How to Make Oyster and Seaweed Rice Cake Soup (Gul Miyeok Tteokguk)
Do you only enjoy rice cake soup (tteokguk) on Lunar New Year’s or seaweed soup (miyeokguk) on birthdays? This recipe combines the best of both worlds, creating a delightful ‘Gul Miyeok Tteokguk’ that’s perfect for any day, not just special occasions. It features chewy rice cakes, a rich seaweed broth, and fresh, seasonal oysters. While fresh oysters are a winter delicacy, they can be enjoyed year-round with proper freezing. Seaweed, a beloved ingredient in Korean cuisine, can be enjoyed in various ways, from a refreshing sweet and sour salad to a comforting warm soup. If you’re craving a dish that’s both hearty and uniquely delicious, this Oyster and Seaweed Rice Cake Soup will surely satisfy. It’s the ultimate treat for anyone who loves oysters, tteokguk, and miyeokguk!
Main Ingredients
- 2 cups Tteokguk Tteok (rice cakes for soup)
- 1 cup Fresh Oysters
- 1/3 cup Dried Seaweed
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (Guk-ganjang preferred)
- Salt to taste
Cooking Instructions
Step 1
Gently rub the fresh oysters with a pinch of salt in a bowl to remove any impurities. Rinse them thoroughly under cold running water. Drain well.
Step 2
Soak the dried seaweed in cold water for at least 10 minutes, or until it becomes soft and pliable.
Step 3
Once rehydrated, cut the seaweed into bite-sized pieces using scissors or a knife. This makes it easier to eat.
Step 4
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the cut seaweed and stir-fry until fragrant, about 1-2 minutes. This step enhances the depth of flavor.
Step 5
Pour enough water into the pot to generously cover the seaweed. Bring the water to a rolling boil over high heat.
Step 6
Once the broth is boiling, add 1 tablespoon of minced garlic and 1 tablespoon of soy sauce. Season with salt to your preference. Taste and adjust the seasoning if needed.
Step 7
Add the tteokguk tteok (rice cakes) to the boiling broth. Cook until the rice cakes are soft and float to the surface, stirring occasionally to prevent them from sticking to the bottom of the pot.
Step 8
When the rice cakes are tender and cooked through, add the prepared oysters. Cook for just a minute or two until the oysters are opaque and just cooked. Be careful not to overcook them, as they can become tough. Your delicious Oyster and Seaweed Rice Cake Soup is now ready to be enjoyed!
