Clear and Flavorful Chicken and Rice Cake Soup (Dak Guk)
Make Your New Year Special: A Simple and Delicious Chicken Rice Cake Soup Recipe
Happy New Year! As a new year dawns, let’s usher in good health and happiness for our loved ones with a comforting bowl of Tteokguk. This recipe for Chicken and Rice Cake Soup features a clear, deep broth from chicken, making it a truly special dish. It’s easy to follow, perfect for beginners!
Soup Ingredients- 1 young chicken (for broth)
- 500g rice cake slices for soup (tteokguk tteok)
- 2 eggs
- 2 Tbsp soy sauce or fish sauce (adjust to taste)
- A pinch of shredded seaweed (gim)
- Salt to taste
Cooking Instructions
Step 1
Prepare the Chicken Broth: Thoroughly wash 1 young chicken and place it in a pot with 1.5 liters of water. Simmer until the chicken is completely cooked (about 30-40 minutes). Remove the cooked chicken and let it cool slightly. Refrigerate the broth overnight. This step allows the fat to solidify, making it easy to skim off.
Step 2
Skim the Fat: Carefully remove the solidified fat from the surface of the chilled chicken broth using a spoon. This is key to achieving a clear and clean-tasting soup.
Step 3
Cook the Rice Cakes: Pour the clarified chicken broth into a clean pot and bring it to a boil. Once boiling, add the rice cake slices (rinsed in cold water) and cook until they become tender and soft. Season the broth with 2 tablespoons of soy sauce or fish sauce. (Using fish sauce will add extra umami.)
Step 4
Prepare the Garnish: For the garnish, make thin omelets from the 2 eggs (separating yolks and whites is optional but pretty) and julienne them. Shred the meat from the cooked chicken, or finely chop it, and season lightly with salt. (Optional: You can also mix in a little minced garlic and pepper for added flavor.)
Step 5
Assemble the Soup: Add the shredded or chopped chicken meat to the pot with the broth and rice cakes. Let it simmer for a short while longer to allow the flavors to meld. Once the rice cakes are tender and the chicken broth is well infused, turn off the heat.
Step 6
Serve the Soup: Ladle the hot Tteokguk into individual bowls. Generously top with the prepared julienned egg omelets and the seasoned shredded chicken meat.
Step 7
Finally, sprinkle a pinch of shredded seaweed (gim) over the top. Your delicious and festive Chicken and Rice Cake Soup is ready to be enjoyed! Serve immediately while piping hot.
