Refreshing Anchovy Broth Rice Cake Soup (Tteokguk)
A Refreshing Tteokguk Boiled in Anchovy Broth
We made this tteokguk with a refreshing broth using anchovy stock, tailored to our family’s preference over bone broth. It’s perfect for a comforting meal.
Main Ingredients- 1 bowl of rice cake slices for tteokguk (standard Korean rice bowl size)
- 1/2 pack of store-bought dumplings
- 1 egg
- 1 sheet of dried seaweed (gim)
Seasoning & Broth- 1 L of anchovy and kelp broth (dashidaeng)
- 1/2 Tbsp salt or soup soy sauce (adjust to taste)
- 1 Tbsp sesame oil
- 1 L of anchovy and kelp broth (dashidaeng)
- 1/2 Tbsp salt or soup soy sauce (adjust to taste)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
While the anchovy broth is heating up, soak the rice cake slices in cold water for about 10 minutes. This prevents them from sticking together and ensures they cook evenly and become tender.
Step 2
Once the anchovy broth is at a rolling boil, add the soaked rice cake slices and continue to cook over medium heat.
Step 3
When the rice cakes start to float to the surface, they are tender and cooked. Cook for another 2-3 minutes, being careful not to let them get too soft or mushy.
Step 4
After the rice cakes are cooked, add the store-bought dumplings and let them cook through. Season the soup with salt or soup soy sauce to your preference. Start with 1/2 tablespoon and taste, adding more if needed.
Step 5
Once the dumplings are cooked and the soup comes back to a boil, slowly pour in the beaten egg. Gently stir to create delicate egg ribbons, or swirl for a flower-like appearance.
Step 6
Turn off the heat and stir in 1 tablespoon of sesame oil for a rich aroma. For an extra touch, you can toast the dried seaweed until crispy, then crumble or cut it into strips to use as a garnish on top of the tteokguk.
