How to Make Savory Anchovy Broth Tteokguk
Delicious Tteokguk Recipe Made with Rich Anchovy Broth
This Tteokguk, featuring chewy rice cakes in a deep and savory anchovy broth, is so satisfying you’ll want to finish every last drop. It’s also delicious when you add rice to it!
For the Tteokguk- 2 handfuls of tteokguk tteok (rice cake slices, approx. 200g)
- 6 cups water (approx. 1.2L)
For the Broth- 1 handful of dried anchovies (heads and innards removed)
- 1 piece of dried kelp (dashima), about 10x10cm
- 1 handful of dried anchovies (heads and innards removed)
- 1 piece of dried kelp (dashima), about 10x10cm
Cooking Instructions
Step 1
First, place the tteokguk tteok in a colander and rinse lightly under running water. If the rice cakes are stuck together, soaking them in cold water for about 10 minutes will help them soften and separate when cooked.
Step 2
In a pot, combine 6 cups (1.2L) of water, 1 handful of dried anchovies (with heads and innards removed), and 1 piece of dried kelp. Bring to a boil over high heat. Once the water boils, remove the kelp and reduce the heat to medium-low. Let it simmer for another 10 minutes to extract the anchovy broth. To remove any fishy smell, you can use pan-fried anchovies or remove the anchovies as soon as the water boils.
Step 3
Strain the broth to remove the anchovies, keeping only the clear liquid. Add the prepared tteokguk tteok to the broth and cook for about 5 minutes until the rice cakes are soft and float to the surface. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 4
Once the rice cakes are cooked, season the broth with 1 Tbsp of soup soy sauce and 1 Tbsp of fish sauce. You can also add salt to adjust the seasoning to your preference. When the soup comes to a boil, reduce the heat to low to prevent the rice cakes from becoming too mushy.
Step 5
Crack 1 egg into a bowl and whisk it thoroughly with a fork or chopsticks to create an egg wash. Slowly pour the beaten egg into the simmering broth in a thin, steady stream. Avoid stirring immediately; let it cook undisturbed, forming beautiful ribbons of cooked egg. If desired, sprinkle a pinch of black pepper.
Step 6
Finely chop the green onion. Prepare the shredded dried seaweed (gim) and toasted sesame seeds for garnish. Just before serving, add the chopped green onion to the Tteokguk and simmer for another moment to infuse the soup with its fresh flavor.
Step 7
Ladle the finished Tteokguk into a deep bowl, presenting it attractively.
Step 8
Finally, generously top with the prepared shredded dried seaweed and toasted sesame seeds. Your savory and hearty anchovy broth Tteokguk is now ready! For an extra touch of flavor, a drizzle of sesame oil is also delicious.
