Spicy & Hearty! How to Make Tteokguk (Korean Rice Cake Soup) for a Hangover Cure
Spicy & Hearty! How to Make Tteokguk (Korean Rice Cake Soup) for a Hangover Cure
Craving a spicy soup to warm your soul? Try this incredibly flavorful and easy Tteokguk recipe, perfect for a delicious hangover cure!
Feeling under the weather after a night out? Reach for that frozen tteokguk (rice cakes) in your freezer! Instead of the usual, why not transform it into a fiery, deeply flavored Tteokguk, inspired by the spicy broths of dishes like Jang-kalguksu? You won’t even need to make a separate broth to achieve this incredibly delicious and effective hangover remedy!
Main Ingredients- 250g Tteokguk-tteok (rice cakes for soup)
- 20g Scallions (mix of white and green parts)
- 1 Cheongyang chili pepper
- 600cc Water
- Seaweed flakes (Gim garu), to taste
- 1/2 Tbsp Sesame oil (approx. 3g)
- 1/2 Tbsp Minced garlic (approx. 10g)
- 1-2 pinches Black pepper powder
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste, approx. 40g)
- 1/3 Tbsp Doenjang (Korean soybean paste, approx. 10g)
- 1/3 Tbsp Gochugaru (Korean chili flakes, approx. 2-3g, medium grind)
- 1/3 Tbsp Beef Dashida (or similar MSG-based soup stock, approx. 3g)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce, approx. 8g)
- 1 Tbsp Gochujang (Korean chili paste, approx. 40g)
- 1/3 Tbsp Doenjang (Korean soybean paste, approx. 10g)
- 1/3 Tbsp Gochugaru (Korean chili flakes, approx. 2-3g, medium grind)
- 1/3 Tbsp Beef Dashida (or similar MSG-based soup stock, approx. 3g)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce, approx. 8g)
Cooking Instructions
Step 1
Finely chop the scallions, using both the white and green parts, until you have about 2-3 tablespoons. This will add a refreshing flavor and aroma to the soup.
Step 2
Prepare the Cheongyang chili pepper according to your spice preference. If you like it very spicy, mince it finely. If you prefer just a touch of heat, chop it into larger pieces.
Step 3
For 250g of tteokguk-tteok, filling a soup bowl (about 500cc capacity) about 2/3 full is a good measure. This makes portioning easy.
Step 4
If using frozen rice cakes, soak them in cold water for 20-30 minutes to thaw. Gently separate any cakes that are stuck together. If your rice cakes are already thawed, simply rinse them lightly in cold water.
Step 5
In a pot, add 600cc of water. Then, add all the ‘Seasoning Ingredients’: gochujang, doenjang, gochugaru, Dashida, and guk-ganjang. Be generous with the gochujang, about one tablespoon, for that signature spicy kick and rich broth.
Step 6
A tiny bit of doenjang can add incredible depth and a savory richness to any soup! This is a great tip to use in other soup recipes too. Using medium-grind gochugaru will prevent the soup from becoming gritty and ensure a cleaner taste.
Step 7
This recipe is designed for convenience, so we’re skipping the separate broth-making step. We’re using beef Dashida for a savory boost, but if you prefer, you can substitute it with a store-bought anchovy broth. To balance the flavor and prevent it from tasting too much like seasoning powder, we’ve also added guk-ganjang.
Step 8
Whisk the seasonings in the pot until well combined and there are no lumps. Once the water comes to a boil, add the thawed tteokguk-tteok and cook for about 1 minute.
Step 9
After 1 minute of boiling the rice cakes, add the minced garlic. Continue to boil for another minute. Any foam or scum that rises to the surface is mostly starch from the rice cakes; you can skim it off for a clearer broth, or leave it in.
Step 10
Add the chopped scallions and Cheongyang chili pepper. Then, whisk one egg and slowly pour it into the simmering soup, distributing it evenly. Cook for another 1-2 minutes.
Step 11
You can adjust how the egg is cooked to your preference. If you like larger pieces of egg, let it set slightly before gently stirring. If you prefer the egg to be finely dispersed throughout the broth, stir continuously from the moment you add it.
Step 12
Taste the soup and adjust the seasoning if needed. Add more guk-ganjang or a pinch of salt to suit your palate. Finally, sprinkle 1-2 pinches of black pepper powder to enhance the spicy flavor.
Step 13
Just before serving, add a generous handful of dried seaweed flakes (gim garu) to your liking. The umami from the seaweed will add another layer of deliciousness to your Tteokguk.
Step 14
Finish with a drizzle of 1/2 tablespoon of sesame oil. This simple addition transforms the soup into a completely different, wonderfully aromatic, and spicy ‘Spicy Tteokguk’! Don’t skip these last two ingredients; they make a significant difference.
Step 15
This spicy Tteokguk looks incredibly appetizing and is perfect for soothing a hangover or satisfying a craving for something spicy! Try making it with this recipe – you’ll find it absolutely delicious and incredibly satisfying!
