Simple and Delicious Rice Cake Soup (Tteokguk) with Anchovy Broth
Easy Tteokguk Recipe with Anchovy Broth: Super Simple Egg Tteokguk Making Method
How about some Tteokguk? Tteokguk is a traditional Korean New Year’s Day food, right? During holidays, I usually make Tteokguk with meat broth or bone broth. But for everyday enjoyment, I find that Tteokguk simmered in anchovy broth is refreshing and clean-tasting. On weekends, I often look for something other than rice to eat. I decided to make Tteokguk after a long time!
Tteokguk Ingredients
- 500g rice cake for soup (tteokguk tteok), about 2 servings
- 3 coin broth cubes
- 2 eggs
- 1 pack seasoned seaweed (gim), optional
- 1/2 Tbsp minced garlic
- 1 large green onion
- 1.5 liters water
Broth Seasoning
- 1/2 Tbsp minced garlic
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp fish sauce concentrate (chamchi-aek)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp fish sauce concentrate (chamchi-aek)
Cooking Instructions
Step 1
First, prepare 500g of rice cake for soup (tteokguk tteok), which is about 2 servings. It’s good to prepare them so they don’t stick together.
Step 2
Instead of making broth separately, using commercial coin broth (or cube broth) makes it easier to achieve a deep flavor. Prepare 3 cubes.
Step 3
Wash the large green onion thoroughly, separate the white and green parts, and then slice them diagonally into large pieces. Cutting them into large pieces helps the flavor infuse well into the broth.
Step 4
For a tender texture in the Tteokguk, crack 2 eggs into a bowl. Remove the chalazae (the white stringy bits) with a fork or chopsticks and beat them gently until smooth. This will allow them to disperse into soft ribbons in the broth.
Step 5
Seasoned seaweed (gim) adds a crispy texture and savory flavor, but it’s optional. While it’s delicious even without it, adding it makes the dish even more special.
Step 6
If your tteokguk tteok has been refrigerated, it might be clumped together. Soak them in cold water for about 15 minutes to soften them. This step ensures the rice cakes won’t be too hard and will cook evenly.
Step 7
Pour 1.5 liters of water into a pot and add the 3 coin broth cubes. Bring the water to a boil over high heat to start making the broth.
Step 8
As the coin broth cubes dissolve, a rich broth will form. The coin broth itself is slightly seasoned, so keep this in mind when you adjust the seasoning later.
Step 9
Once the broth is boiling, add the prepared tteokguk tteok. Gently stir to prevent the rice cakes from sticking together as they cook. Even though we’re using coin broth instead of anchovy broth, the process of cooking the rice cakes is the same.
Step 10
As the rice cakes cook and the soup comes to a boil, skim off any foam that rises to the surface. This will make the broth clearer and cleaner. Skim a few times for best results.
Step 11
To further enhance the broth’s flavor, add the ‘Broth Seasoning’ ingredients. Add 1/2 Tbsp minced garlic, 1/2 Tbsp soup soy sauce, and 1/2 Tbsp fish sauce concentrate. Mix well.
Step 12
Continue to simmer for about 10 more minutes, allowing the rice cakes to become tender and the flavors to meld. Check the doneness of the rice cakes and adjust the cooking time as needed.
Step 13
Once the rice cakes are cooked, add the sliced green onions and let it simmer for another brief moment. The fresh aroma of the green onions will infuse into the broth, making it even more delicious.
Step 14
Finally, slowly pour the beaten egg in a thin stream along the edge of the pot. Avoid stirring immediately; let it set to create beautiful egg ribbons.
Step 15
Your delicious Tteokguk is ready! Serve it warm in bowls.
Step 16
Beating the eggs smoothly makes the soup extra tender. Depending on your preference, adding seasoned seaweed (gim) can make it even more nutty and flavorful. Enjoy your meal!
