Hearty and Chewy Rice Cake Seaweed Soup
A Satisfying One-Bowl Meal: Seaweed Soup with Rice Cakes (Tteok Miyeokguk)
This recipe is as simple as making regular seaweed soup, just add rice cakes! It’s a satisfying one-bowl meal that you can enjoy without needing extra rice. I’ve added plenty of seaweed and served it in a pasta bowl for a slightly different presentation. This delicious and nutritious soup is perfect for a light meal or a comforting dish.
Ingredients- Dried seaweed 20-30g
- Anchovy-kelp broth 8 cups
- Rice cakes (garaetteok) 2 sticks
- Tofu, a suitable amount
- Minced garlic 1 Tbsp
- Soup soy sauce (jikganjang) 1-2 Tbsp
- Sesame oil 1 Tbsp
- Perilla seed powder (deulkkaegaru) a pinch
- Salt to taste
Cooking Instructions
Step 1
Lightly rinse the dried seaweed and soak it in fresh water for about 15-20 minutes until softened. Squeeze out excess water and cut into bite-sized pieces (about 3-4 cm long). Heat 1 Tbsp of sesame oil in a pot over medium-low heat. Add the minced garlic, soaked seaweed, and 1 Tbsp of soup soy sauce. Sauté for 2-3 minutes until fragrant. Stir-frying the seaweed enhances its savory flavor.
Step 2
Pour in 8 cups of anchovy-kelp broth and bring to a boil over high heat. Once boiling, reduce the heat to medium. Add the rice cakes (sliced into bite-sized pieces like for tteokguk) and cubed tofu. If your rice cakes are hard, you can soak them in cold water beforehand or add them to the boiling broth first to soften slightly before adding other ingredients.
Step 3
Once the rice cakes and tofu are tender, season the soup with soup soy sauce. Adjust the taste with a pinch of salt if needed. (You can also add a little fish sauce for extra depth of flavor). Ladle the hot soup into serving bowls. Generously sprinkle with perilla seed powder before serving for a nutty aroma and flavor. For an extra touch of color and freshness, you can garnish with chopped green onions or red chili peppers.
