Tteokguk (Korean Rice Cake Soup)
Tteokguk is a traditional Korean dish enjoyed during the New Year. Today, let's make the easiest and simplest version, anchovy broth tteokguk!
Equipment
- 1 Pot
- 1 scissors
- 1 Bowl
- 1 chopsticks whisk or fork to stir the egg.
Ingredients
- 500 ml water
- 150 g sliced rice cake rice cake for tteokguk.
- 1 seafood coin broth or dried anchovies or kelp instead.
- 1 egg
- 10 g spring onion (green part) for garnish
- 2 slices seaweed for garnish
- 1 pinch salt
- 1/2 tbsp soup soy sauce (gukganjang)
- 1 tsp minced garlic
Instructions
Prepare The Tteok
- Soak the sliced rice cakes(tteokguk tteok) in water for 20 minutes.
Make The Seafood Broth
- In a pot, add 500ml of water
- Add 1 seafood coin broth. (you can use dried anchovies or kelp instead)
- Bring it to a boil.
Prepare Garnish
- Cut spring onion(green part) for garnish.
- Cut seaweed for garnish.
Cook Tteokguk
- Once the broth starts boiling, add the soaked rice cakes.
- Add 1/2 tbsp soup soy sauce and 1 tsp minced garlic.
- Simmer for 5 minutes.
- Taste and add a pinch of salt if needed.
- Beat 1 egg and mix with chopsticks.
- Add it to the soup.
Serve
- Serve the soup in a bowl.
- Garnish with chopped spring onion and seaweed slices.
Jal meokgetseumnida!
- Tteokguk(rice cake soup) 떡국
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.