Oyster and Seaweed Rice Cake Soup (Gul Miyeok Tteokguk)
Make the Perfect Oyster Seaweed Tteokguk for Lunar New Year!
A must-have dish for the New Year and Lunar New Year! Today, we’re making ‘Gul Miyeok Tteokguk’, a hearty and refreshing rice cake soup featuring plump oysters and fragrant seaweed. The tender rice cakes and the delightful briny flavor of the oysters create an exquisite balance in the clear, savory broth. This soup offers a unique and comforting taste that’s different from beef or dried pollack tteokguk, perfect for a special morning meal.
Main Ingredients- Fresh Oysters: 200g
- Dried Seaweed: 10g
- Anchovy-Kelp Broth: 1L (or 1L water)
- Rice Cakes for Soup (Tteokguk Tteok): 300g
Seasoning- Soup Soy Sauce: 1 Tbsp
- Fish Sauce: 1 Tbsp
- Salt: 1 tsp (adjust to taste)
- Soup Soy Sauce: 1 Tbsp
- Fish Sauce: 1 Tbsp
- Salt: 1 tsp (adjust to taste)
Cooking Instructions
Step 1
Let’s prepare the rice cakes the night before. Rinse the tteokguk tteok under cold water and soak them in lightly salted water (about 1 Tbsp salt per 1L water). Then, drain and refrigerate. This helps prevent the rice cakes from becoming too soft or clumping together. Making the broth in advance will make your morning much easier. In a pot, add 1L of water. Lightly toast about 20 dried anchovies (with guts removed) and add them to the water. Include a piece of dried kelp (about palm-sized) and simmer for 20 minutes. Turn off the heat, remove the kelp, and let the broth cool with the anchovies. (Tip: Toasting the anchovies reduces any fishy taste and deepens the flavor.)
Step 2
Seaweed rehydrates quickly, so it’s best to prepare it just before handling the oysters.
Step 3
Rinse the rehydrated seaweed thoroughly under running water to remove any saltiness. Gently wash the oysters in lightly salted water (about 1/2 tsp salt per 1 cup of water) by swishing them around. This helps preserve their fresh, natural flavor. Cut the washed seaweed into bite-sized pieces (about 3-4 cm).
Step 4
Pour the pre-made anchovy-kelp broth into a pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and add the rehydrated seaweed. Simmer for about 10 minutes. Skim off any foam that rises to the surface, as it can make the broth cloudy. After the seaweed has infused its flavor, add the tteokguk tteok. Season with 1 Tbsp of soup soy sauce and 1 Tbsp of fish sauce. (Tip: Using fermented shrimp paste or a premium fish sauce can add even more depth.)
Step 5
Oysters cook very quickly and can become tough if overcooked. Add them just before you’re ready to serve, and cook for only about 3 minutes. This ensures they remain tender and succulent. Add the prepared oysters when the rice cakes are tender and chewy, and simmer for approximately 3 minutes.
Step 6
As the oysters cook, the broth will turn a milky white and develop a rich, savory flavor. If you prefer a cleaner taste, you can omit the minced garlic. Finally, taste the soup and adjust the seasoning with salt as needed. (Tip: It’s best to add salt gradually until you reach your desired flavor.) Once seasoned to perfection, your delicious Oyster Seaweed Tteokguk is ready! Enjoy this warm and comforting dish.
