Savory Seaweed and Oyster Rice Cake Soup (Kim Gul Tteokguk)
Kim Gul Tteokguk: A Hearty and Delicious Soup for a Satisfying Meal
Introducing Kim Gul Tteokguk, a simple yet incredibly satisfying soup that makes for a perfect meal. The delightful combination of fresh oysters and crispy seaweed awakens the palate, while chewy rice cakes provide a filling experience, making it an ideal dish for breakfast or any time you need a comforting meal.
Main Ingredients
- 2-3 sheets of roasted or seasoned seaweed (cut into bite-sized pieces)
- 100-150g fresh oysters (rinsed thoroughly under running water)
- A portion of rice cake for soup (tteokguk tteok) or stir-fried rice cake (tteokbokki tteok) (softened in water)
- 4 cups kelp broth (for a refreshing and deep flavor)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, prepare a delicious kelp broth by boiling 4 cups of water with kelp in a pot. Once the water comes to a boil, remove the kelp and set aside the broth. This broth will add depth to your tteokguk.
Step 2
Add the prepared rice cakes (tteokguk tteok or tteokbokki tteok) to the simmering kelp broth. Gently stir to prevent the rice cakes from sticking together as they cook.
Step 3
Once the rice cakes are tender and soft, add the fresh oysters that have been gently rinsed in salt water. Oysters can become tough if overcooked, so it’s best to simmer them for just a short while until they are cooked through.
Step 4
Now it’s time to add the seaweed, which will enrich the flavor of the tteokguk. Crumble or snip the roasted seaweed into small pieces and add it to the pot. Season with salt to your preference. Once the seaweed begins to soften and meld into the soup, turn off the heat immediately.
Step 5
Finally, garnish the Kim Gul Tteokguk with the seasoned seaweed that you have cut into bite-sized pieces. The nutty aroma of the roasted seaweed and the savory taste of the seasoned seaweed will enhance your enjoyment of this delicious dish.
