Seaweed and Oyster Tteokguk: A Nourishing Winter Delicacy
Seaweed and Oyster Tteokguk: A Nourishing Winter Delicacy
How to Make a Healthy and Delicious Seaweed Oyster Tteokguk
Experience the comforting flavors of the sea with this heartwarming Tteokguk recipe, featuring nutritious sea-lettuce (maesaengi) and plump oysters. This dish is perfect for a nourishing winter meal.
Main Ingredients- 1 block of maesaengi (sea lettuce, approx. 100g)
- 200g fresh oysters
- Tteokguk rice cakes for 2 servings (approx. 300-400g)
- 2 bowls of seafood broth (approx. 800ml)
Seasoning & Others- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp soup soy sauce (for seasoning adjustment)
- A small amount of chopped green onion
- 1/4 cup rice wine (mirin or sake, to remove oyster smell)
- Pinch of black pepper (optional)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp soup soy sauce (for seasoning adjustment)
- A small amount of chopped green onion
- 1/4 cup rice wine (mirin or sake, to remove oyster smell)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
Here are the key ingredients for today’s dish: 200g of fresh oysters and one block of maesaengi (sea lettuce). For the best flavor, ensure your oysters are very fresh and have been properly cleaned.
Step 2
We’ll prepare enough tteokguk rice cakes for two servings, which is about 300-400g. If using frozen rice cakes, soak them in cold water for about 15 minutes to soften them and prevent sticking during cooking. This step ensures the rice cakes remain tender and don’t clump together.
Step 3
Maesaengi is wonderfully flavorful and carries the essence of the sea, but it can sometimes contain sand or impurities. To ensure a clean taste, it’s crucial to rinse it thoroughly. Fill a bowl with cold water, add a pinch of salt, and gently swish the maesaengi around to loosen and wash away any debris. The salt helps to gently separate the strands.
Step 4
Rinse the maesaengi two to three times, or until the water runs clear. Avoid rubbing or squeezing too hard, as this can impart a grassy flavor. The key is a gentle, swishing motion.
Step 5
Once thoroughly rinsed, place the maesaengi in a colander to drain excess water. Properly draining the maesaengi prevents the Tteokguk from becoming too watery and ensures a richer flavor.
Step 6
Now, let’s clean the oysters. To avoid breaking them, use a handful of coarse salt and gently swirl the oysters to dislodge any grit or impurities. Be careful not to scrub too vigorously.
Step 7
After cleaning, rinse the oysters again under cold running water a couple of times to remove any residual salt. Drain them well in a colander. This process helps to eliminate any fishy odor and results in a cleaner taste.
Step 8
To create a delicious broth, we’ll use two packs of seafood broth base (or prepare a traditional anchovy-kelp broth). Add the broth packs to a pot with about 800ml of water and bring it to a boil. If you don’t have broth packs, a homemade broth is also excellent.
Step 9
Let’s begin cooking! Heat 2 tablespoons of sesame oil in a pot or wide pan over medium heat.
Step 10
Once the pan is hot, add the cleaned oysters and sauté them for a minute over medium heat. Sautéing them lightly releases their natural moisture and adds depth to the soup’s flavor.
Step 11
When the oysters start to turn opaque (white), pour in the prepared seafood broth. Add 1/4 cup of rice wine (like sake or mirin) to help eliminate any lingering oyster smell. This step significantly enhances the broth’s clarity.
Step 12
Once the broth comes to a rolling boil, add the drained maesaengi and let it simmer. Maesaengi can become mushy if overcooked, so aim for just a brief simmer after adding it.
Step 13
Now, it’s time to season the Tteokguk. Add 1 tablespoon of minced garlic, 1 tablespoon of fish sauce, and 1 tablespoon of soup soy sauce to season. The fish sauce adds a rich umami flavor, while the soup soy sauce helps adjust the final saltiness. Taste and add more salt if needed.
Step 14
As the broth with maesaengi and seasonings comes back to a boil, add the pre-soaked tteokguk rice cakes. Gently stir to ensure the rice cakes don’t stick together.
Step 15
Cook the rice cakes for about 3-5 minutes, or until they become soft and slightly translucent. Be careful not to overcook, as they can become mushy. The Tteokguk is almost ready when the rice cakes turn from opaque white to a softer, more pliable texture. Finish by sprinkling a generous amount of chopped green onions over the top. Your Seaweed Oyster Tteokguk is now complete!
Step 16
For an extra touch of flavor, a pinch of black pepper is recommended. May this warm and nourishing Tteokguk bring a healthy and happy new year to your family. This dish is sure to be a hit and get everyone talking about how delicious it was!
