Savory Pollack Roe Rice Cake Soup (Myeongran Tteokguk)
Savory Pollack Roe Rice Cake Soup (Myeongran Tteokguk)
How to Make a Refreshing Pollack Roe Rice Cake Soup
Introducing a delicious recipe for Myeongran Tteokguk! This soup features the savory flavor of pollack roe and chewy rice cakes in a clear, refreshing anchovy-kelp broth. It’s perfect for a hangover cure or a hearty meal. Discover the secret to its deep, simple flavor!
Main Ingredients- 3 cups Tteokguk rice cakes
- 2 pollack roes (myeongran)
- 5 cups anchovy-kelp broth
- 4 dumplings
Cooking Instructions
Step 1
First, soak the tteokguk rice cakes in cold water for about 30 minutes. This prevents them from becoming mushy and keeps them wonderfully chewy. For the pollack roe, lightly rinse it under running water, remove the outer membrane, and cut it into bite-sized pieces. In a separate bowl, whisk the 2 eggs to prepare the egg mixture.
Step 2
Finely chop the chili pepper after removing its seeds. Slice the green onion into about 10cm lengths, focusing on the white part. Have your dumplings ready to add to the soup.
Step 3
Prepare the pollack roe by removing the outer skin and then cutting it into approximately 1.5-2cm pieces. Crack the 2 eggs into a bowl, remove the chalazae (the stringy white bits), and whisk until smooth to create the egg mixture.
Step 4
Drain the soaked rice cakes thoroughly in a sieve. Ensuring the rice cakes are well-drained will help prevent them from sticking together.
Step 5
Lightly season the drained rice cakes with 1 Tbsp of soup soy sauce (Gukganjang) by tossing them gently. This step adds a subtle savory depth to the rice cakes themselves.
Step 6
Pour 5 cups of anchovy-kelp broth into a pot and add 1/2 Tbsp of minced garlic. Bring the broth to a boil, then reduce the heat to medium.
Step 7
Once the broth is boiling, add the prepared dumplings and the cut pollack roe. Let it simmer for a short while. Be careful not to overcook the pollack roe, as it can become excessively salty.
Step 8
Add the seasoned rice cakes to the pot and cook until they become tender. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 9
When the rice cakes are soft and floating to the surface, gently drizzle the whisked egg mixture around the edges of the pot. Allow the egg to cook slightly before gently stirring to incorporate it into the soup, creating delicate ribbons.
Step 10
Finally, add the sliced green onions and simmer briefly for one more minute to complete the refreshing and slightly spicy flavor of the Myeongran Tteokguk. Adding the green onions at the end keeps them vibrant and prevents them from becoming too soft.
Step 11
Your delicious Myeongran Tteokguk is ready! The savory broth, bursting pollack roe, and chewy rice cakes make for an exceptional dish. It’s also wonderful served with a bowl of rice!
Step 12
A hearty and satisfying Myeongran Tteokguk is complete. Enjoy your meal with this warming and flavorful soup!
