Easy and Delicious Seaweed Rice Cake Soup (Maesaengi Tteokguk)
Whip up this Green Energy-Packed Seaweed Rice Cake Soup in Minutes – Easier than Instant Ramen!
Thanks to modern freezing techniques, we can now enjoy maesaengi (a type of edible seaweed) year-round, not just in the heart of winter! I highly recommend using dried maesaengi blocks; they make preparing a flavorful maesaengi soup or tteokguk incredibly simple. It’s a healthy and delicious way to boost your energy with its vibrant green goodness!
Ingredients
- 450ml anchovy-kelp broth (You can use store-bought or homemade)
- 1 Tbsp Korean soup soy sauce (Guk-ganjang)
- 1/2 Tbsp anchovy sauce (e.g., Kkanari aekjeot)
- 1 tsp minced garlic
- 2g dried maesaengi block (based on typical package size)
- 160g tteokguk rice cakes (for 1-2 servings)
Cooking Instructions
Step 1
In a pot, combine 450ml of anchovy-kelp broth. Season it with 1 Tbsp of Korean soup soy sauce and 1/2 Tbsp of anchovy sauce. The soup soy sauce provides a base flavor, while the anchovy sauce adds a deeper umami note.
Step 2
Once the broth begins to simmer, add 1 tsp of minced garlic to enhance the aroma. Adding garlic will enrich the overall flavor of the soup.
Step 3
Add the 160g of prepared tteokguk rice cakes to the pot. Cook for about 2 minutes, or until the rice cakes become soft and pliable. Stir occasionally to prevent the rice cakes from sticking together.
Step 4
Finally, add the 2g dried maesaengi block. Let it simmer for just 1 more minute until the maesaengi has softened and the broth has slightly thickened. Avoid overcooking maesaengi, as it can become mushy. If needed, adjust the seasoning with a tiny pinch of salt.
Step 5
Your warm and delicious maesaengi tteokguk is ready! Be careful, as it’s hot. Blow on it gently before taking a sip. Enjoy this delightful soup with its clear, refreshing broth, chewy rice cakes, and tender maesaengi – a satisfying meal!
