Oyster Tteok Mandu Guk: A Harmonious Blend of Briny Oysters, Chewy Rice Cakes, and Savory Dumplings
Oyster Tteok Mandu Guk: How to Wash Oysters for the Best Flavor & Boil Without Fishiness (Easy Oyster Prep Guide!)
Worried about the fishy smell of oysters? Try gently tossing them in sesame oil before adding them to the soup. This recipe ensures a clear, flavorful broth with the fresh taste of the sea, perfect for a comforting and delicious meal.
Main Ingredients
- 1 cup Tteokguk rice cake slices (approx. 150g, rinsed in cold water)
- 6-9 dumplings (choose your favorite kind)
- 1 cup fresh oysters (approx. 100g, including coarse salt for washing)
- 2 large eggs (for garnish)
- A small amount of green onion (about 1/4 stalk, thinly sliced)
Broth & Seasoning
- 4 cups dried pollack (hwangtae) broth or anchovy-kelp broth (or 800ml store-bought broth)
- 1-2 Tbsp soup soy sauce (adjust to taste)
- A pinch of salted shrimp or salt (to adjust seasoning)
- 1/2 Tbsp sesame oil (for coating oysters)
- Crumbled seaweed (gim) for garnish
- A little cooking oil (for frying egg garnish)
- 4 cups dried pollack (hwangtae) broth or anchovy-kelp broth (or 800ml store-bought broth)
- 1-2 Tbsp soup soy sauce (adjust to taste)
- A pinch of salted shrimp or salt (to adjust seasoning)
- 1/2 Tbsp sesame oil (for coating oysters)
- Crumbled seaweed (gim) for garnish
- A little cooking oil (for frying egg garnish)
Cooking Instructions
Step 1
First, drain the water from the oyster packaging and place the oysters in a sieve. Gently toss them with about 1/2 Tbsp of coarse salt. Rinse them carefully under running water, being mindful not to break them. Repeat this rinsing process 2-3 times until the water runs clear. This step is crucial for removing any fishy odor. Once cleaned, drain the oysters thoroughly in the sieve.
Step 2
In a deep pot, pour in 4 cups of your prepared dried pollack broth (or anchovy-kelp broth). Bring it to a boil over high heat. If you don’t have homemade broth, you can use store-bought broth or make a simple broth by simmering kelp in rice water for a clean, refreshing taste.
Step 3
Once the broth is rapidly boiling, add the rinsed tteokguk rice cake slices and your desired number of dumplings. Stir gently with chopsticks to prevent the rice cakes from sticking together. As the rice cakes and dumplings float to the surface and begin to cook, reduce the heat to medium-low and let it simmer gently.
Step 4
When the rice cakes and dumplings are tender, add the sliced green onions and the drained oysters. Be careful not to overcook the oysters, as they can become tough and lose their flavor. Let them cook for just a brief moment after adding. Season the soup with 1-2 Tbsp of soup soy sauce, then adjust the taste with salted shrimp or salt as needed. For an extra layer of flavor and to further eliminate any hint of fishiness, you can lightly sauté the oysters in 1/2 Tbsp of sesame oil before adding them to the pot.
Step 5
While the soup is simmering, prepare the egg garnish. Lightly oil a non-stick pan over low heat. Pour in the beaten eggs thinly and cook until set. Let the egg garnish cool slightly, then thinly slice it into strips. Serve the hot Oyster Tteok Mandu Guk in a bowl, topped with the prepared egg strips and crumbled seaweed. For an enhanced aroma and taste, a small drizzle of sesame oil just before serving is highly recommended. Enjoy your delicious homemade soup!
