Savory Seaweed Soup with Rice Cakes (Maesaengi Tteokguk)
Recommended Seasonal Dish: How to Make Delicious Maesaengi Tteokguk
I made tteokguk with maesaengi, which is known to be good for expelling fine dust. Enjoy this delicious tteokguk made with maesaengi, in season from November to May! 🙂
Ingredients- 1L Water
- 300g Rice cake slices for soup
- 1 handful Dried anchovies
- 2 sheets Dried kelp
- Dried pollack head (optional)
- 100g Maesaengi (seaweed)
- 1 Tbsp Soy sauce
- 1 Tbsp Soup soy sauce
- 1 stalk Green onion
Cooking Instructions
Step 1
First, prepare the broth by soaking 2 sheets of dried kelp in 1L of water. While you can add them directly when boiling the broth, soaking them beforehand enhances the flavor significantly. This step adds a deeper, more nuanced taste to your soup.
Step 2
In a dry pan, toast 1 handful of dried anchovies over medium heat until fragrant. This removes any fishy smell. Then, pour in the 1L of kelp-infused water to create the soup base. If using a dried pollack head for extra depth, add it now and let it simmer.
Step 3
If your rice cake slices are frozen, rinse them under cold water and let them soak for a bit. This prevents them from clumping together and ensures they cook evenly and become tender.
Step 4
Add the soaked rice cake slices to the simmering broth. Once the rice cakes begin to soften, season the soup with 1 Tbsp of soy sauce and 1 Tbsp of soup soy sauce. The regular soy sauce provides color, while the soup soy sauce adds a savory depth.
Step 5
Gently rinse the 100g of maesaengi (seaweed) several times in clean water until it’s softened and clean. Add it to the pot. Finally, thinly slice 1 green onion on an angle and add it to the soup. Maesaengi cooks quickly, so avoid overcooking to maintain its delicate texture.
Step 6
This maesaengi tteokguk is a delightful variation of the classic rice cake soup, offering a unique and rich sea flavor that’s incredibly satisfying. Enjoy this warming bowl, perfect for a cozy meal!
