Tteokguk (Korean Rice Cake Soup)
Tteokguk is a comforting Korean rice cake soup simmered in anchovy-kelp broth, seasoned with soup soy sauce, and finished with beaten egg. Traditionally eaten on New Year's morning, it is a beloved Korean holiday dish — and once the broth is ready, it comes together even more easily than instant noodles.
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)2 cups
- Anchovy-kelp broth2 1/2 cups
- Green onion1 stalk
- Soup soy sauce1 tbsp
- Eggs1
- Ground sesamea little
- Sesame oila little
- Seaweed flakes (gim)a little
Directions
- 1
Rinse the sliced rice cakes (2 cups) under water, drain, and place them in a pot.
- 2
Thinly slice the white part of the green onion (about half a stalk) and add it to the pot.
- 3
Pour in 2 1/2 cups of anchovy-kelp broth.
- 4
Add 1 tablespoon of soup soy sauce and bring to a boil.
- 5
Simmer until the broth boils evenly and the rice cakes float to the surface.
- 6
Thinly slice the green part of the green onion (about half a stalk) and add it.
- 7
Beat one egg and stir it in gently so it doesn't clump.
- 8
Add 1 teaspoon of sesame oil. You can skip this to taste.
- 9
Ladle into a bowl and top with ground sesame and seaweed flakes to taste. It is especially delicious served with well-fermented kimchi or fresh geotjeori.