Oyster Kimchi Tteokguk: Quick and Flavorful Rice Cake Soup
Oyster Kimchi Tteokguk: Quick and Flavorful Rice Cake Soup
How to Make a Super Simple Lunch Menu: Oyster Kimchi Tteokguk with Leftover Rice Cakes
I made this super simple lunch menu, Oyster Kimchi Tteokguk, using leftover rice cakes from Lunar New Year. Adding oysters made the broth incredibly refreshing and savory. It’s even spicy, making it a perfect hangover soup! Enjoy this flavorful and comforting dish.
Ingredients- 500g soaked rice cake slices for tteokguk
- 250g kimchi
- 200g oysters
- 1 piece scallion
- A little minced garlic
- 4-5 cups anchovy broth or water
- A little soup soy sauce
Cooking Instructions
Step 1
Rice cake slices for tteokguk can be stored in water in the refrigerator and will last about ten days if you change the water every other day. Prepare soaked rice cake slices, well-fermented kimchi, and frozen oysters.
Step 2
Finely chop the kimchi, add water, and boil it. This helps to soften the kimchi and develop a deeper flavor in the broth.
Step 3
Once the broth starts boiling, add the soaked rice cakes.
Step 4
Add the oysters and continue to boil. As the frozen oysters thaw and cook, add the scallions and minced garlic. Season with soup soy sauce or salt to taste. Be careful not to overcook the oysters, as they can become tough.
Step 5
Once it comes to a rolling boil, your Oyster Kimchi Tteokguk is ready! I didn’t add chili powder because the kimchi was spicy enough, but you can add chili powder or finely chopped Cheongyang peppers for extra heat. This soup is incredibly refreshing and savory, perfect for a light meal or as a hangover remedy.
