Oyster Tteok-Mandu-Guk (Rice Cake and Dumpling Soup with Oysters)
Delicious Oyster Tteok-Mandu-Guk ♡
A comforting Tteok-Mandu-Guk made with fresh, seasonal oysters! This soup captures the essence of the season, featuring chewy rice cakes, savory dumplings, and the briny sweetness of oysters, all swimming in a rich, flavorful broth. Perfect for a chilly day!
Ingredients
- 2 servings of Tteokguk rice cakes (approx. 300g)
- 4 dumplings (frozen or fresh)
- 1 handful of fresh oysters (approx. 100g)
- 1 stalk of green onion
- 1 Tbsp minced garlic
- 3 Tbsp anchovy broth concentrate (e.g., CJ Haemu-chigyeong anchovy broth)
- 1/2 medium onion
- 2 eggs
- A pinch of black pepper
- A pinch of salt (to taste)
- A sprinkle of sesame seeds (for garnish, optional)
Cooking Instructions
Step 1
First, prepare your ingredients. Soak 2 servings of Tteokguk rice cakes (about 300g) in cold water for about 30 minutes. If using frozen rice cakes, soaking is essential to ensure they cook up tender. Have 4 dumplings ready, a handful of fresh oysters (rinsed clean), and 1 green onion, sliced diagonally. Also, measure out 1 tablespoon of minced garlic.
Step 2
Pour 1 liter (1000ml) of water into a pot and place it on the stove.
Step 3
For a deep and refreshing broth, prepare 3 tablespoons (45ml) of anchovy broth concentrate (like CJ’s ‘Cheoeum Buteo’ anchovy broth). Using a good quality broth concentrate will significantly enhance the depth of flavor.
Step 4
Add the 3 tablespoons of anchovy broth concentrate to the pot. Bring the water to a rolling boil over high heat. You’ll notice the aroma starting to develop as it heats up.
Step 5
Once the water is boiling, drain the soaked rice cakes and add them to the pot. Stir gently to prevent them from sticking together as they begin to cook.
Step 6
As the rice cakes start to soften, carefully add the 4 dumplings to the pot. It’s best to cook them over medium heat rather than high heat to prevent them from bursting.
Step 7
Stir in 1 tablespoon of minced garlic. The pungent aroma of garlic will beautifully complement the oysters, amplifying the soup’s refreshing taste.
Step 8
Add half an onion, roughly chopped, to the pot. The onion will sweeten the broth naturally and add another layer of flavor as it simmers.
Step 9
Add the diagonally sliced green onion. This will infuse the broth with a fresh, clean aroma.
Step 10
Finally, add the star ingredient: a handful of fresh oysters. Oysters cook very quickly and can become tough if overcooked. Add them near the end of cooking so they just lightly cook through, preserving their tender texture and delicate ocean flavor.
Step 11
Whisk the 2 eggs in a small bowl until well beaten. Gently drizzle the beaten eggs into the simmering soup in a circular motion. The eggs will cook into soft ribbons, adding a lovely texture. Use chopsticks to gently stir the eggs so they disperse evenly.
Step 12
Sprinkle a pinch of black pepper over the soup. This helps to refine the overall flavor profile.
Step 13
Taste the broth and add a pinch of salt if needed to achieve your desired seasoning. Remember that the oysters and broth concentrate already contain salt, so season carefully.
Step 14
Ladle the hot soup into bowls. Your delicious Oyster Tteok-Mandu-Guk, brimming with the fresh taste of oysters, chewy rice cakes, and savory dumplings, is now ready! You can garnish with a sprinkle of sesame seeds if desired. Enjoy this hearty and comforting meal!
