Kimchi Tteokguk (Kimchi Rice Cake Soup)
Kimchi tteokguk is a spicy, refreshing Korean rice cake soup: sour kimchi and kimchi brine are first stir-fried in sesame oil for depth, then simmered in anchovy-kelp broth with sliced rice cakes. Unlike the clear version, well-fermented kimchi gives the broth a tangy, bracing kick — making it a hearty bowl that even works as a hangover cure.
Ingredients
Ingredients
- Ripe kimchi1 cup
- Kimchi brine4 tbsp
- Sliced rice cakes (tteokguk-tteok)380g
- Green onion1/2
- Red chili1
- Sesame oil1 tbsp
- Minced garlic1/3 tbsp
- Anchovy-kelp broth4 cups
- SaltA little
Directions
- 1
Cut 1 cup of well-fermented sour kimchi into bite-sized pieces.
- 2
Rinse the sliced rice cakes in cold water and drain in a sieve. If the rice cakes are hard, soak them in water for 10–15 minutes first.
- 3
Slice the red chili and green onion on the diagonal.
- 4
In a pot, add the kimchi, kimchi brine, and sesame oil, and stir-fry until the kimchi softens.
- 5
Pour in the anchovy-kelp broth, add the minced garlic, and bring to a boil.
- 6
When the broth comes to a boil, add the rice cakes and let it boil for another minute or two.
- 7
Season with salt to taste.
- 8
Add the green onion and red chili, boil once more, and the spicy kimchi tteokguk is ready.