Hearty Seaweed and Oyster Tteokguk
How to Make Delicious Seaweed and Oyster Tteokguk: Rich Broth with Beef Brisket for a Deep Flavor
A delightful combination of savory beef broth, the briny essence of the sea from seaweed, and plump oysters! This tteokguk is a comforting and flavorful dish perfect for any occasion.
Ingredients- Beef (brisket or flank recommended) 220g
- Fresh oysters 180g
- Cleaned fresh seaweed (maesaengi) 170g
- Tteokguk rice cakes 1kg (adjust to preference)
- White scallions, finely chopped 1 stalk
- Dried kelp 2 sheets (for broth)
- Fish sauce or soy sauce 1 Tbsp (for seasoning)
- Minced garlic 1.5 Tbsp
- Sesame oil 1/2 Tbsp (for finishing)
- Black pepper, a pinch
- Water 2.7L (for broth)
Cooking Instructions
Step 1
For more detailed instructions, please refer to the video recipe! [https://youtu.be/yVkQr6wPJuY]
Step 2
In a large pot, combine 2.7L of water, the beef, and 2 sheets of kelp. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for at least 1 hour. This slow simmering process will create a deep and rich broth. The longer you simmer, the more profound the flavor will be.
Step 3
After the broth has simmered, remove the beef and kelp from the pot. Skim off any impurities or fatty bits that have risen to the surface. This step ensures a cleaner and more refined broth flavor.
Step 4
To achieve a crystal-clear broth, strain the simmered liquid through a fine-mesh sieve, preferably lined with cheesecloth or a similar filter. This process should yield approximately 1.6L of pure, flavorful broth. It removes any remaining solids for a pristine finish.
Step 5
Once the beef has cooled slightly, shred it into bite-sized pieces along the grain. If there are any large fatty pieces, carefully trim them away to enhance the overall taste and texture of the dish.
Step 6
Thoroughly clean the oysters to remove any grit or impurities. Prepare a saltwater solution by mixing 1 liter of water with 1.5 tablespoons of salt. Gently swirl the oysters in this saltwater bath, rinsing them about 2-3 times until they are free of debris. This method helps to clean them effectively and reduce any fishy odor.
Step 7
Rinse the cleaned fresh seaweed (maesaengi) briefly in water to remove any lingering debris or tough stems. Be careful not to over-wash, as this can make the seaweed mushy.
Step 8
Rinse the rice cakes for tteokguk lightly in cold water to remove any dust or excess starch. Drain them well in a sieve. This prevents the rice cakes from clumping together and keeps the broth clear.
Step 9
Return the strained broth to the pot and bring it to a boil over medium-high heat. Once boiling, add the prepared rice cakes, shredded beef, and 1 tablespoon of fish sauce. Cover and simmer for about 2 minutes, or until the rice cakes are tender and have absorbed some of the broth’s flavor.
Step 10
When the rice cakes are almost cooked, add the fresh seaweed, cleaned oysters, and 1.5 tablespoons of minced garlic. Continue to cook for another 2-3 minutes over medium heat. The seaweed should become tender, and the oysters plump and cooked through. Avoid overcooking the oysters, as they can become tough.
Step 11
Finally, drizzle in 1/2 tablespoon of sesame oil, add a pinch of black pepper, and generously sprinkle the chopped white scallions on top. Before turning off the heat, taste the broth and adjust the seasoning with more fish sauce or salt if needed. Serve hot and enjoy this comforting bowl of tteokguk!
