Refreshing Pollock Roe Tteokguk Recipe
Happy New Year! Add a delicious year with this savory Pollock Roe Tteokguk.
While eating Tteokguk for the New Year is a tradition, why not make this year special with the addition of pollock roe for a refreshing and deeply savory broth? This Pollock Roe Tteokguk boasts a clean, refreshing soup that’s perfect for a hangover cure! The harmony of chewy rice cakes and flavorful pollack roe will create a memorable New Year’s morning.
Main Ingredients- Tteokguk rice cakes 2 paper cups (approx. 400g)
- 1 fresh pollack roe
- 1/4 green onion
- 2 fresh eggs
- 1 anchovy-kelp broth pack
Cooking Instructions
Step 1
First, prepare the broth that will be the foundation of your delicious Tteokguk. Pour 1.2 liters (6 cups) of water into a pot and add the broth pack. Bring to a boil over high heat, then reduce to medium-low and simmer for 7-8 minutes to thoroughly extract the flavors. Remove the broth pack. This will create a clean and refreshing base broth.
Step 2
Gently separate the Tteokguk rice cakes if they are clumped together, then lightly rinse them under running water 2-3 times. This removes any dust or impurities and softens the rice cakes. Since you’ll be using the rice cakes right away, soak them in warm water for a short while to make them pliable. This helps prevent the rice cakes from breaking apart during cooking and ensures a chewier texture.
Step 3
Wash the green onion and finely chop about 1/4 of it. Using both the white and green parts is recommended. Crack 2 eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them gently with a fork or whisk until smooth and ready. You could also make an egg omelet and slice it, but whisking it into the soup creates a softer texture that blends beautifully with the broth.
Step 4
Rinse the pollack roe lightly under cold water to soften its membrane. Cut it in half. Dice one half into bite-sized pieces. For the other half, use the back of a knife to gently scrape along the membrane, separating the eggs from the sac. This allows the pollack roe to spread its umami flavor throughout the soup, while the larger pieces add a pleasant texture.
Step 5
Add both the chopped pollack roe pieces and the separated roe from the other half into the prepared anchovy-kelp broth. Stir in 1 tablespoon of minced garlic for a refreshing garlicky aroma and flavor. Add 1 tablespoon of soup soy sauce for basic seasoning. It’s important to adjust the saltiness considering the natural saltiness of the pollack roe.
Step 6
Once the soup begins to boil, add all the Tteokguk rice cakes that have been soaked in warm water. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot, and cook for 7-8 minutes until the rice cakes are soft and translucent. You can adjust the cooking time according to your preference for a softer or chewier texture.
Step 7
When the rice cakes are sufficiently cooked, finally add the chopped green onion and the whisked egg mixture. Slowly pour the egg mixture in a circular motion using a ladle. Avoid stirring immediately after adding the egg; let it cook for a moment to create beautiful ‘egg flowers.’ Simmer for another moment until the egg is cooked through. Your delicious Pollock Roe Tteokguk is complete! Serve hot and enjoy.
