Creamy Perilla Seed Tteokguk (Rice Cake Soup) with Anchovy Broth
Perilla Seed Dishes, Tteokguk, One-Bowl Meal, New Year’s Food, New Year Tteokguk, Anchovy Broth Tteokguk
Introducing a delightful twist on Tteokguk! This recipe features a rich and nutty perilla seed soup made with a simple, savory anchovy broth instead of traditional meat broth. It’s a special dish perfect for the New Year or a comforting, wholesome meal.
Main Ingredients- 2 servings Rice Cake Slices (Tteokguk tteok) (approx. 300-400g)
- 1L Anchovy Broth (6 cups water)
- 1 Egg
- 1/2 Green Onion
- 3 Tbsp Ground Perilla Seeds
Cooking Instructions
Step 1
Before you begin, prepare and measure all your ingredients. Rinse the rice cake slices and have them ready. Finely chop the green onion and prepare the egg by removing the chalaza.
Step 2
Rinse the Tteokguk tteok under running water to remove any dust. Then, soak them in cold water for about 15 minutes. This step softens the rice cakes, making the soup much more delicious.
Step 3
Wash and finely chop the green onion. These will be used as a garnish on top of the Tteokguk. You can also slice them diagonally or thinner, according to your preference.
Step 4
Crack the egg into a bowl, remove the chalaza (the white, stringy part), and stir in 0.5 Tbsp of mirin to eliminate any eggy smell. Whisk well. Lightly oil a non-stick pan over medium heat. Pour in the beaten egg mixture and cook to make a thin omelet. Once cooked through, let it cool slightly, then use a cookie cutter (like a flower shape) to create decorative egg garnish.
Step 5
Prepare a flavorful anchovy broth. In a pot, combine 1L of water, a handful of dried anchovies for broth, and 1 tsp of brown sugar. Bring to a boil, then reduce heat and simmer for 20-30 minutes. The brown sugar helps to reduce the fishiness of the anchovies and adds a touch of umami. After simmering, strain the broth to remove the anchovies and any sediment, ensuring a clear soup base.
Step 6
Once the anchovy broth is boiling, add the soaked Tteokguk tteok. Stir gently to prevent them from sticking together, and cook for about 3 minutes, or until the rice cakes float to the surface. Cooking the rice cakes until they are tender is key.
Step 7
When the rice cakes are cooked, stir in 1 Tbsp of fish sauce and 0.5 Tbsp of soy sauce for seasoning. Then, generously add the 3 Tbsp of ground perilla seeds, whisking to ensure they dissolve smoothly into the broth. Continue to simmer for another minute until the soup thickens slightly and becomes creamy and fragrant.
Step 8
Finally, add the chopped green onions to the pot and simmer for a short while longer to allow their fresh flavor to meld with the soup.
Step 9
Taste the soup and adjust the seasoning with salt if needed. Since the fish sauce and soy sauce already provide saltiness, add it gradually to achieve the perfect balance.
Step 10
Finish with a pinch of black pepper for added aroma. Simmer briefly one last time, and your delicious, nutty Perilla Seed Tteokguk is ready! Garnish with the prepared egg flowers and seaweed flakes, and enjoy this warm, comforting soup.
