Rich & Nutty Perilla Seed Tteokguk (Rice Cake Soup)
Homemade Perilla Seed Rice Cake Soup
This recipe features a special Tteokguk made with fresh, raw perilla seeds gifted by a friend’s mother-in-law. It boasts a profoundly rich and nutty flavor, about 10 times more delicious than Tteokguk made with ground perilla powder. Experience a deep, comforting taste reminiscent of home cooking in the countryside. We wish her continued good health! This nutritious soup is perfect for warming you up on chilly days. Make this wholesome and delightful soup easily at home!
Soup Ingredients
- 60g Fresh Raw Perilla Seeds
- 2 Large Eggs
- 3 Handfuls of Tteokguk Rice Cakes (approx. 300g)
- 1/2 stalk Green Onion (white part mainly)
- 100g Beef (for soup)
Seasoning & Broth Enhancers
- 1 Tbsp Coarse Sea Salt (adjust to taste)
- 1.5 Tbsp Fish Sauce (for umami and seasoning)
- 1 Tbsp Coarse Sea Salt (adjust to taste)
- 1.5 Tbsp Fish Sauce (for umami and seasoning)
Cooking Instructions
Step 1
Prepare the fresh, raw perilla seeds. To remove any residual impurities or dirt, soak them in cool water for about 5 minutes. This gentle soaking will help loosen any particles, making them easier to clean.
Step 2
Rinse the soaked perilla seeds thoroughly under running water, about two times. After rinsing, place them in a fine-mesh sieve to drain excess water. Letting them drain well will help achieve a smoother consistency when blended.
Step 3
In a blender, combine the drained perilla seeds with clean water (about 500-700ml, adjust according to your desired soup thickness). Blend for about 1 minute until smooth. Be careful not to over-blend, as it might result in a slightly bitter taste. Pour the blended perilla seed mixture into a pot.
Step 4
Place the pot with the blended perilla seed mixture over medium heat. Once it begins to boil, add the prepared beef and the Tteokguk rice cakes. Continue to simmer. The beef will release its flavor, enhancing the broth as the rice cakes cook.
Step 5
While the soup is simmering, prepare the egg garnish. Lightly grease a pan and cook thin egg crepes over low heat. It’s best to let the cooked egg crepes cool slightly before julienning them. This prevents them from breaking apart and results in neat, attractive strips.
Step 6
Once the rice cakes are soft and float to the surface, add the sliced green onions and simmer for another 3 minutes. Season the soup with coarse sea salt and fish sauce to your preference. (Optional: If you have carrots on hand, thinly julienne them and add them to the soup for a touch of color.) Ladle the hot perilla seed Tteokguk into serving bowls, top with the prepared egg garnish, and enjoy this delicious and nourishing soup!
