Seasonal Oyster Rice Cake Soup: A Hearty and Flavorful Delicacy
Seasonal Oyster Rice Cake Soup: A Hearty and Flavorful Delicacy
Oyster Rice Cake Soup | A Delicious and Nourishing Dish Made with Seasonal Oysters!
A delicious and nourishing rice cake soup made with fresh, seasonal oysters! This comforting dish, perfect for the winter season, features the delightful combination of chewy rice cakes and plump, tender oysters in a rich, savory broth. It’s a wonderfully fortifying meal that the whole family can enjoy.
Main Ingredients- 500g Rice cake slices for soup (tteokguk tteok), about 2-3 servings
- 250g Fresh oysters
- 2 White parts of leeks
- 2 Eggs
- 1 Pack of commercial seafood broth (or anchovy-kelp broth)
- 1.5 Tbsp Minced garlic
Seasoning- 1 Tbsp Korean soup soy sauce (adjust to taste)
- 2 Tsp Salt (adjust to taste)
- 1 Tbsp Korean soup soy sauce (adjust to taste)
- 2 Tsp Salt (adjust to taste)
Cooking Instructions
Step 1
First, rinse the rice cake slices for soup (tteokguk tteok) in cold water, breaking apart any clumps. Soak them in water briefly to prevent sticking. Gently rinse the oysters in clean water multiple times, then drain them. Handle the oysters carefully to avoid breaking the delicate flesh.
Step 2
Cut the white parts of the leeks into 5cm lengths. Crack the eggs into a bowl and whisk them thoroughly with a fork or whisk. For firmer scrambled eggs, add a tiny pinch of salt to the eggs.
Step 3
In a pot, add 8 cups (about 1.6 liters) of water and 1 pack of seafood broth. Bring to a boil over medium heat. Simmer for about 10 minutes to extract a rich broth from the broth pack.
Step 4
Once the broth is boiling, remove the broth pack and add the sliced leeks to enhance the refreshing flavor.
Step 5
When the broth returns to a boil, add the rice cake slices and cook until they are soft and tender. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot. Fresh rice cakes from a market can be added directly, but if they are hard, blanching them briefly in boiling water will improve their texture.
Step 6
Once the rice cakes are sufficiently cooked, add 1.5 tablespoons of minced garlic. Simmer briefly to release the garlic aroma.
Step 7
Now it’s time to add the oysters. Oysters can become tough if overcooked, so add them when the rice cakes are almost done. Bring to a rapid boil after adding the oysters and then immediately turn off the heat once they are cooked.
Step 8
As the oysters cook, the broth will turn milky. At this point, add 1 tablespoon of Korean soup soy sauce for the initial seasoning. Using tuna extract or yeondu (Korean soup soy sauce) instead of regular soup soy sauce can also add a delightful umami flavor.
Step 9
Add 2 teaspoons of salt to adjust the seasoning for both the rice cakes and oysters. Adjust the saltiness according to your preference. A small amount of salted shrimp broth can also enhance the refreshing taste.
Step 10
Once the rice cakes and oysters are cooked and the seasoning is balanced, slowly pour the whisked egg mixture in a circle around the edges of the pot. Wait for the egg to partially set before gently breaking it up with chopsticks to create beautiful ‘egg flowers’.
Step 11
Finally, add the reserved white parts of the leeks and simmer for another moment. You can save the green parts of the leeks for garnish later.
Step 12
Your Oyster Rice Cake Soup is now ready! Serve hot and enjoy this delicious dish.
Step 13
Extra Tip: For a touch of spice, you can add thinly sliced red or green chili peppers. Garnish with seaweed flakes or sesame seeds if desired.
Step 14
Using fresh oysters is paramount for the best flavor. Rinsing them in a light saltwater solution can help remove any fishy odor.
Step 15
Soaking the tteokguk tteok in cold water beforehand can shorten the cooking time.
Step 16
Making your own broth from kelp and anchovies will result in an even deeper flavor.
Step 17
Avoid overcooking the eggs, as they can become dry. Add them just before turning off the heat and cook briefly.
Step 18
When seasoning, using both soup soy sauce and salt helps maintain the clarity of the broth while adding flavor.
Step 19
If you have leftover broth from making the oyster rice cake soup, it can be used the next day for a clear rice cake soup or other dishes.
Step 20
Oyster rice cake soup is a substantial meal on its own, a perfect substitute for rice.
Step 21
On a cold winter day, a warm bowl of oyster rice cake soup can warm both your body and soul.
Step 22
Make this nourishing oyster rice cake soup easily at home!
Step 23
The key to this recipe is to highlight the natural flavors of the fresh ingredients.
