Seolleongtang Broth Rice Cake Soup (Tteokguk)
Seolleongtang Broth Rice Cake Soup (Tteokguk)
Effortlessly Delicious Tteokguk Made with Rich Seolleongtang Broth
This recipe makes preparing Tteokguk incredibly simple and quick by using pre-made Seolleongtang (ox bone soup) broth. Tteokguk is an essential dish for the Lunar New Year, and with this easy method, you can enjoy its comforting flavor any time. Let’s make this delicious Seolleongtang Tteokguk together!
Main Ingredients- 500ml Seolleongtang broth (or homemade ox bone broth)
- 200g sliced rice cakes for soup (rinsed in cold water)
- 4 dumplings
- 1 egg
- 10cm piece of the white part of a leek
- Salt or soup soy sauce to taste
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the leek for garnish. Peel off any dry outer layers, wash the leek thoroughly, and then thinly slice it. Using the white part of the leek will add a subtle sweetness and aromatic flavor to the soup.
Step 2
Gently rinse the sliced rice cakes for soup under running cold water to separate them. Rinsing removes excess starch, resulting in a clearer broth. Drain the rice cakes well in a sieve.
Step 3
Prepare the egg garnish. Crack the egg and separate the yolk from the white. Remove the chalazae (the white stringy bits) from the egg white using a chopstick for a smoother garnish. Lightly beat the yolk and white separately, adding a tiny pinch of salt to each.
Step 4
Lightly grease a non-stick pan with a small amount of grapeseed oil, then wipe it with a paper towel to create a thin, even coating. This prevents the egg from sticking. Pour a thin layer of the beaten egg (yolk or white) onto the pan over low heat, and cook until set. Flip and cook the other side until lightly golden. Prepare two thin egg crepes, one from the yolk and one from the white.
Step 5
The cooked egg crepes are fragile when warm, so it’s important to let them cool completely before slicing. Place the cooked egg crepes on a paper towel to cool. Once cooled, thinly slice them into strips for garnish. This ensures neat and attractive garnish pieces.
Step 6
Now, let’s cook the Tteokguk. Pour the 500ml of Seolleongtang broth into a pot and bring it to a boil over medium-high heat. Once the broth is boiling, add the prepared rice cakes. Stir gently to prevent them from sticking to the bottom of the pot. Cook until the rice cakes are tender.
Step 7
As the rice cakes begin to soften, add the dumplings to the pot. Carefully place them in the soup to avoid breaking. The dumplings will add richness and flavor to the Tteokguk as they cook.
Step 8
Skim off any foam or scum that rises to the surface of the soup while it’s boiling. Removing this foam will result in a clearer, cleaner broth, allowing the deep flavor of the Seolleongtang to shine through without any unwanted impurities.
Step 9
The Tteokguk is almost ready when the rice cakes float to the surface and are tender. Add the sliced leeks and season the soup with salt or soup soy sauce to your preference. A pinch of black pepper can be added for extra depth of flavor. Serve hot and enjoy your delicious homemade Seolleongtang Tteokguk!
