Soft Seaweed and Oyster Tteokguk: A Deep and Refreshing Winter Delicacy
Soft Seaweed and Oyster Tteokguk: A Deep and Refreshing Winter Delicacy
Seaweed and Oyster Tteokguk Recipe Perfect for Special Occasions, A Top Holiday Dish! How to Make Winter’s Seasonal Tteokguk
A delightful tteokguk where the incredibly soft seaweed melts in your mouth, harmonizing perfectly with fresh oysters. This dish boasts a deep flavor profile thanks to a kelp and anchovy broth, enhanced by simple seasonings that highlight the natural taste of the ingredients, making it a crowd-pleaser. Its warm broth will surely comfort you on a chilly winter day.
Tteokguk Ingredients- 400g Tteokguk rice cakes (approx. 3-4 servings)
- 200g Fresh seaweed (as is)
- 380g Fresh oysters
- 1.2L Anchovy-Kelp Broth
- 2 Tbsp Anchovy fish sauce
- 2 Tbsp Korean soup soy sauce
- 2 Tbsp Mirin (cooking sake)
- 1 tsp Salt (for seasoning adjustment)
Cooking Instructions
Step 1
The secret to a deep and refreshing broth! Using both anchovies and dried pollack (di-po-ri) together can create an even richer umami flavor. If di-po-ri is unavailable, a good quality anchovy (about 10 pieces) and a piece of kelp will suffice.
Step 2
An excellent tip for removing the fishy smell from anchovies! Lightly toasting the anchovies in a dry pan or microwaving them for about 1 minute will eliminate the fishiness while leaving behind a pleasant nutty aroma.
Step 3
Let’s start making the broth! Pour 1.3 liters of water into a pot, add the anchovies and kelp, and bring to a boil over high heat. The amount of water you use will determine the final volume of your tteokguk broth, so keep this in mind.
Step 4
Kelp can develop a bitter taste if boiled for too long. Once the water comes to a boil, remove the kelp after about 1 minute. This ensures only the clean flavor of the kelp infuses into the broth.
Step 5
Extracting only the delicious essence of the anchovies! After removing the kelp, continue to boil for another 2-3 minutes to allow the savory flavors of the anchovies to fully meld into the broth. Then, remove and discard the anchovies. Your clear and deep broth is now ready.
Step 6
Now it’s time to prepare the fresh ingredients for the tteokguk. Rinse the rice cakes under cold water and get ready. We’ll also clean the oysters and seaweed thoroughly.
Step 7
Cleaning the oysters properly is a crucial step that affects the taste of your tteokguk. Dissolve about half a paper cup of salt in water to create a saltwater solution. This brine effectively helps to remove impurities from the oysters.
Step 8
Add the oysters to the saltwater and gently swirl them with your hands to dislodge any debris. Rinse them with cold water 2-3 more times, gently, to wash away the slimy mucus. Be careful not to scrub too hard, as this can break the oysters.
Step 9
Drain the thoroughly washed oysters in a colander. Any remaining water can make the broth cloudy.
Step 10
Seaweed is a precious ingredient that captures the essence of the sea! Submerge the fresh seaweed in cold water and gently swish it around to clean. Break apart any clumps and remove any bits of debris. Then, place it in a colander to drain.
Step 11
Clean the seaweed one more time for extra purity! Rinsing it 3-4 more times in cold water will ensure a cleaner taste. After rinsing, drain it well in a colander.
Step 12
Finally, let’s cook the tteokguk! Add the rice cakes to the prepared anchovy-kelp broth and bring to a boil. Once the rice cakes start to soften, add the Korean soup soy sauce, anchovy fish sauce, and mirin to enhance the broth’s umami and flavor. This is where you establish the base seasoning.
Step 13
Final seasoning and adding the oysters! Check if the rice cakes are cooked through, then adjust the seasoning with salt if needed. The most important part: do NOT overcook the oysters! Add them to the pot and cook for precisely 1 minute more. Overcooking will make the oysters tough and shrunken, diminishing their texture, so be sure to add them at the very last moment.
Step 14
Your Seaweed and Oyster Tteokguk is complete! Savor the refreshing, deep broth, the tender seaweed, and the chewy rice cakes in a fantastic combination. Create a warm and joyful meal with this beautiful and delicious tteokguk!
