Savory Perilla Seed and Seaweed Tteokguk
Savory Perilla Seed and Seaweed Tteokguk
Making Deliciously Soft Perilla Seed and Seaweed Tteokguk
Today, I decided to make a different kind of tteokguk using the rice cakes left in my freezer. I tried making a soft and comforting perilla seed and seaweed tteokguk.
Ingredients- Tteokguk rice cakes for 2 servings
- Dried seaweed, 1 handful
- Water, 1100ml
- Fish sauce or tuna extract, 1 Tbsp
- Soy sauce, 7 Tbsp
- Sesame oil, 2 Tbsp
- Ground perilla seeds, 3 Tbsp
Cooking Instructions
Step 1
Soak the tteokguk rice cakes for 2 servings in water beforehand to soften them. This step ensures the rice cakes will be tender when cooked.
Step 2
Soak about a handful of dried seaweed in water for about 2-3 minutes. Don’t soak it for too long, or it will become too soft and mushy.
Step 3
Pour 1100ml of water into a pot and add a stock bag (if using). Bring to a rolling boil over high heat for about 15 minutes to create a flavorful broth. Remove and discard the stock bag.
Step 4
Gently squeeze the soaked seaweed with your hands 3-4 times under running water to wash it thoroughly. This removes any impurities and ensures a clean taste. Squeeze out any excess water firmly.
Step 5
Add 2 Tbsp of sesame oil to the pot with the squeezed seaweed. Sauté over medium-low heat for about 2-3 minutes until the seaweed is fragrant. Sautéing enhances the seaweed’s aroma and flavor.
Step 6
Once the seaweed is well-sautéed, pour in all the prepared broth (1100ml). This forms the base of your tteokguk soup.
Step 7
Add 1 Tbsp of tuna extract for a boost of umami and 7 Tbsp of soy sauce for depth of flavor. You can adjust the seasoning to your personal preference.
Step 8
When the broth begins to boil, add all the pre-soaked tteokguk rice cakes. Stir occasionally to prevent sticking and cook until the rice cakes are soft and chewy, usually about 5-7 minutes.
Step 9
Once the rice cakes are cooked, it’s time for the final touch! Add 3 generous tablespoons of ground perilla seeds for a rich, nutty flavor. Stir well to ensure there are no clumps and the powder is evenly distributed.
Step 10
After adding the perilla seeds, simmer for only about 2 more minutes. This allows the nutty aroma to meld with the broth without developing a bitter taste from overcooking.
Step 11
Your delicious Perilla Seed and Seaweed Tteokguk is ready! It’s a comforting and flavorful soup, perfect for a warm meal.
Step 12
Soak about a handful of dried seaweed in water for 2-3 minutes. It’s important not to soak it for too long.
