Rich and Refreshing Anchovy Broth Tteokguk
Rich and Refreshing Anchovy Broth Tteokguk
Sumi’s Side Dish Style! Tteokguk Made with Anchovy Broth for a Deeper, Cleaner Taste
A Tteokguk recipe inspired by the easy-to-follow ‘Sumi’s Side Dish’ show. The clean and refreshing broth, characteristic of anchovy broth, is excellent, warming your body and soul on a chilly day.
Main Ingredients- 500g Tteokguk rice cakes (soft)
- 3 Eggs
- 100g Beef (for Bulgogi)
- A little bit of the white part of green onion
- 1 sheet of Gim (roasted seaweed)
Seasoning & Broth- 2.5 cups Anchovy and Kelp Broth (approx. 500ml)
- 1.5 Tbsp Soup Soy Sauce (or adjust to taste)
- 2.5 cups Anchovy and Kelp Broth (approx. 500ml)
- 1.5 Tbsp Soup Soy Sauce (or adjust to taste)
Cooking Instructions
Step 1
Anchovy broth is the key to a delicious Tteokguk! Lightly toast dried anchovies in a dry pan to remove any fishy smell, then add kelp and boil vigorously with plenty of water to create a rich broth. (Tip: Minimizing the fishy smell of anchovies is crucial.)
Step 2
Prepare the egg garnish for topping. Separate the egg whites and yolks, then thinly pan-fry each. Let them cool slightly before slicing them prettily. (Tip: Slicing into diamond shapes is nice, or thinly julienning them also looks good.)
Step 3
If slicing the egg garnish is difficult, thinly fry the eggs, roll them up, and then julienne them. This makes it much easier to achieve a beautiful shape.
Step 4
For the beef, use bulgogi-style meat and marinate it with a little soup soy sauce, sesame oil, minced garlic (optional), sugar (optional), sesame seeds, and plum extract. (Tip: You can use ground beef, but finely chopping bulgogi meat provides a better texture.) Lightly stir-fry the marinated beef in a pan and cut it into bite-sized pieces for the Tteokguk.
Step 5
Loosen the clumped Tteokguk rice cakes and rinse them lightly under cold or lukewarm water, then drain. (Tip: If the rice cakes are too hard, soaking them in lukewarm water for a bit beforehand can help.)
Step 6
Add the prepared Tteokguk rice cakes to the vigorously boiling anchovy broth and cook until the rice cakes are soft. Stir occasionally to prevent them from sticking together.
Step 7
Once the rice cakes are tender, season with soup soy sauce and simmer briefly to finish. Since the Tteokguk rice cakes are already cooked, overcooking them can make them mushy, so be careful! (Tip: If the soup soy sauce alone isn’t enough, you can add a little salt or fish sauce.)
