Savory Perilla Seed Tteokguk
Rich and Nutritious Perilla Seed Tteokguk Recipe
Start your day with a hearty and healthy bowl of Tteokguk, infused with the nutty aroma and rich flavor of perilla seeds. This recipe offers a delicious and nutritious twist on a classic Korean comfort food.
Main Ingredients- 200g rice cake slices for tteokguk
- 2 dried shiitake mushrooms (or fresh shiitake)
- 4 Tbsp ground perilla seeds (deulkkae garu)
- 2 eggs
Broth and Seasoning Ingredients- 800ml anchovy-kelp broth (dashima-myeolchi yuksu)
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- Pinch of salt (to taste)
Garnish and Sautéing Ingredients- 2 Tbsp cooking oil
- 1 tsp regular soy sauce (jin-ganjang)
- 1 tsp sesame oil
- 800ml anchovy-kelp broth (dashima-myeolchi yuksu)
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- Pinch of salt (to taste)
Garnish and Sautéing Ingredients- 2 Tbsp cooking oil
- 1 tsp regular soy sauce (jin-ganjang)
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, rinse the 200g of rice cake slices for tteokguk. If the rice cakes are hard, soak them in lukewarm water for about 10 minutes to soften them. This step helps prevent the cakes from sticking together and ensures they cook evenly and become tender.
Step 2
Trim the tough stems from the 2 shiitake mushrooms and slice them thinly. In a small bowl, combine the sliced shiitake mushrooms with 1 tsp of regular soy sauce and 1 tsp of sesame oil. Mix gently to marinate the mushrooms, which will enhance their flavor.
Step 3
Separate the yolks and whites of the 2 eggs. Whisk each separately until smooth. Heat 1 Tbsp of cooking oil in a non-stick pan over low heat. Pour the beaten eggs thinly to create thin omelets (jidan). To flip the omelets easily without tearing, insert chopsticks into the center of the pan and gently lift to turn. Once cooled slightly, julienne the egg omelets into fine strips. Separately, sauté the marinated shiitake mushrooms in the same pan until slightly tender.
Step 4
Now, let’s make the soup. Pour 800ml of anchovy-kelp broth into a pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low. Stir in 4 Tbsp of ground perilla seeds and 1 tsp of minced garlic, ensuring they are well dissolved without lumps. Simmer for about 2 minutes, allowing the nutty aroma of the perilla seeds to infuse the broth.
Step 5
Add the prepared rice cake slices to the pot and cook for 3 to 5 minutes, or until the rice cakes become soft and chewy. Once the rice cakes are cooked, add 1 Tbsp of soup soy sauce to season. Taste the broth and add a pinch of salt if needed to adjust the flavor to your preference. It’s important not to overcook the rice cakes, as they can become mushy. Turn off the heat immediately after the rice cakes are cooked.
Step 6
Finally, ladle the hot Tteokguk into serving bowls. Garnish beautifully with the julienned egg omelets and sautéed shiitake mushrooms. For an extra nutty flavor, sprinkle some toasted sesame seeds on top. Your delicious and fragrant Perilla Seed Tteokguk is ready to be enjoyed!
