Rich and Nutty Perilla Seed Seaweed Rice Cake Soup (Deulkkae Miyeok Tteokguk)
How to Make Delicious Deulkkae Miyeok Tteokguk with a Savory Flavor
Today, I’ve prepared a simple yet satisfying Deulkkae Miyeok Tteokguk, perfect for a quick meal. The nutty flavor from the perilla seeds is truly captivating, making this dish incredibly appealing. It’s a wonderful way to enjoy a nutritious and comforting bowl of soup.
Ingredients- Rice cake slices for soup, 1 serving (approx. 150-200g)
- Dried seaweed, 1 tablespoon
- Perilla oil, 1 tablespoon
- Water, 400ml (about 2 cups)
- Soy sauce (for soup) or regular soy sauce, 2 tablespoons
- Anchovy extract or fish sauce, 1/3 tablespoon (or substitute with more soy sauce)
- Ground perilla seeds, 1 tablespoon (adjust to taste)
Cooking Instructions
Step 1
First, prepare 1 serving of rice cake slices for soup (tteokguk tteok). Rinse them under water and let them soak for about 10 minutes. Soaking the rice cakes makes them softer and prevents them from clumping together when cooked, ensuring a tender texture in your soup.
Step 2
Soak 1 tablespoon of dried seaweed in water for about 5-10 minutes until it rehydrates. Cut seaweed is convenient because it softens quickly.
Step 3
Once the seaweed is rehydrated, gently rub and rinse it under running water. It’s important to wash it thoroughly to remove any grit. I usually rinse it 2-3 times until the water runs clear. After rinsing, squeeze out excess water and cut the seaweed into bite-sized pieces. Be careful not to squeeze out all the water, as it might make the seaweed dry.
Step 4
Heat a pot over medium-high heat. Add the squeezed seaweed and 1 tablespoon of perilla oil. Sauté the seaweed for about 1-2 minutes. Stir-frying the seaweed releases its subtle flavor and absorbs the nutty aroma of the perilla oil, creating a richer taste.
Step 5
Once the seaweed is softened, add 2 tablespoons of soy sauce (for soup or regular) and sauté for another 30 seconds. This step helps to deepen the savory notes from the soy sauce.
Step 6
Pour in 350-400ml (about 2 cups) of water and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 2-3 minutes to allow the flavors to meld.
Step 7
Taste the broth. If it’s not seasoned enough, add 1/3 tablespoon of anchovy extract or fish sauce to adjust the saltiness. A small amount of extract adds a wonderful umami depth. You can also just add more soy sauce if preferred.
Step 8
When the broth is simmering nicely, add all the soaked rice cake slices. Stir occasionally to prevent them from sticking to the bottom of the pot. Cook until the rice cakes are tender and cooked through, usually about 3-5 minutes depending on their size and thickness.
Step 9
Once the rice cakes are cooked, reduce the heat to low. Stir in 1 tablespoon of ground perilla seeds. Simmer for another 30 seconds. Avoid boiling for too long after adding perilla seeds, as their fragrant flavor can dissipate. Let it sit undisturbed after stirring to help the perilla seeds integrate smoothly without clumping.
Step 10
Your delicious and savory Deulkkae Miyeok Tteokguk is ready! For an extra touch, you can garnish with thinly sliced green onions or other toppings. Enjoy the harmonious blend of rich perilla broth, chewy rice cakes, and tender seaweed.
