Rich and Fresh Seaweed and Oyster Tteokguk Recipe
Seaweed and Oyster Tteokguk
Introducing Tteokguk infused with the aroma of the sea. The deep green seaweed evokes a sense of the ocean we can’t visit right now. This Tteokguk, featuring fresh oysters and soft rice cakes, offers a deep and refreshing broth that will be a hearty and warm meal for any occasion. Experience the taste of the sea right in your own home!
Basic Ingredients for Tteokguk- 300g Tteokguk rice cakes
- 100g Fresh seaweed (maesaengi)
- 150g Oysters (cleaned)
- 1/2 stalk Green onion (thinly sliced)
- 1 Tbsp Soy sauce for soup (adjust to taste)
- 1 tsp Minced garlic
Broth Ingredients for Deeper Flavor- 10g Dried kelp (dashima, approx. 5x5cm)
- 20g Dried anchovies for broth (remove innards for a cleaner taste)
- 10g Dried anchovy heads (discondale), or substitute with more dried anchovies if unavailable
- 10g Dried kelp (dashima, approx. 5x5cm)
- 20g Dried anchovies for broth (remove innards for a cleaner taste)
- 10g Dried anchovy heads (discondale), or substitute with more dried anchovies if unavailable
Cooking Instructions
Step 1
First, let’s make the broth that will add a deep and refreshing flavor to your Tteokguk. Place the dried kelp, dried anchovies, and dried anchovy heads into a fine mesh bag or a broth bag and put them in a pot. This makes it very convenient to remove the ingredients later.
Step 2
Pour cold water into the pot with the ingredients and bring to a boil over medium heat. Once the water starts boiling, remove the kelp after 5 minutes. Continue to boil the anchovies and anchovy heads for another 20-25 minutes to extract their deep flavor. Once the broth is ready, carefully remove the bag containing the ingredients, leaving behind a clear broth. (Total simmering time is approximately 25-30 minutes.)
Step 3
While the broth is simmering, let’s prepare the other ingredients. Gently rinse the fresh oysters under running water, handling them carefully to prevent them from breaking. Simply rinse them lightly to remove any impurities and then drain them on a sieve. Thinly slice the green onion.
Step 4
Rinse the Tteokguk rice cakes in cold water to remove any stickiness, then drain them thoroughly in a sieve. This prevents the rice cakes from clumping together and results in a cleaner Tteokguk.
Step 5
Now, let’s prepare the seaweed (maesaengi). Gently wash the seaweed strands under running water, loosening any clumps with your hands. After washing, drain it on a sieve and cut it with scissors 2-3 times into bite-sized pieces. Be careful not to cut it too finely, as this can diminish its texture.
Step 6
Once the clear broth is boiling, add the rinsed Tteokguk rice cakes, the prepared oysters, and the sliced green onion. Cook until the rice cakes are soft and chewy. Oysters can become tough if overcooked, so it’s best to add them once the rice cakes have started to cook through. Season the Tteokguk with soy sauce for soup. Taste and add more if needed.
Step 7
When the rice cakes are sufficiently cooked and tender, add the prepared seaweed (maesaengi) as the final ingredient. Seaweed can lose its vibrant color and flavor if boiled for too long, so adding it just when the rice cakes are perfectly cooked is ideal.
Step 8
After adding the seaweed, gently loosen it with chopsticks, ensuring it disperses evenly throughout the broth without clumping. Once the seaweed is lightly cooked and tender, turn off the heat and serve immediately. For an enhanced flavor, you can add a small amount of minced garlic to your liking.
