Savory Anchovy Broth Rice Cake Soup (Tteokguk)
How to Make Delicious Anchovy Broth Rice Cake Soup
Introducing a recipe for a refreshing and deeply flavorful Anchovy Broth Rice Cake Soup, made without beef bone broth. Perfect for Lunar New Year or any special occasion, this soup offers a warm and satisfying meal. Discover the secret to making a simple yet incredibly delicious tteokguk!
Main Ingredients- Rice cake for soup (Tteokguk Tteok) 3/4 package (approx. 500g)
- 1 large Korean leek (sliced thinly)
Anchovy Broth Ingredients- Dried anchovies for broth 1/2 bowl
- 1.5 liters of water (fill the pot)
- 1.5 Tbsp soy sauce for soup (or adjust to taste)
- 1 Tbsp salt (or adjust to taste)
Garnishes- 2 eggs (for garnish)
- 2 pieces of imitation crab meat (shredded)
- A pinch of seaweed flakes
- Dried anchovies for broth 1/2 bowl
- 1.5 liters of water (fill the pot)
- 1.5 Tbsp soy sauce for soup (or adjust to taste)
- 1 Tbsp salt (or adjust to taste)
Garnishes- 2 eggs (for garnish)
- 2 pieces of imitation crab meat (shredded)
- A pinch of seaweed flakes
Cooking Instructions
Step 1
Fill a deep pot with 1.5 liters of water and add the dried anchovies for broth. Bring to a boil over high heat.
Step 2
For the egg garnish, carefully separate the egg yolks and whites into separate bowls. Remove the chalazae (the stringy bits) and whisk them until smooth.
Step 3
Heat a pan over medium-high heat (slightly hotter than low heat) and add about 1 tablespoon of cooking oil. Pour the whisked egg white thinly into the pan. It’s important to control the heat so it doesn’t burn.
Step 4
Once the egg white is mostly cooked, pour the whisked egg yolk in the same way, thinly. Cook this layer carefully as well, ensuring it doesn’t burn.
Step 5
Transfer the cooked egg white and yolk crepes to a plate and let them cool slightly. This makes them easier to slice neatly without crumbling.
Step 6
Once cooled, fold each crepe in half, roll it up tightly, and then slice it thinly into strips. Cutting them like little ribbons will make the garnish look more appealing.
Step 7
Prepare the egg yolk crepe strips using the same method as the egg white crepe.
Step 8
Shred the imitation crab meat into bite-sized pieces. Shredding it allows it to absorb the broth’s flavor better, making it more delicious.
Step 9
Thinly slice the Korean leek, including the white and green parts. This will add a refreshing flavor to the soup.
Step 10
Once the broth starts boiling, reduce the heat to medium and simmer for about 20 minutes to extract the anchovy flavor. Then, add more water to fill the pot again (as some water will have evaporated) and bring it back to a boil over high heat for another 10-15 minutes. Finally, add the soy sauce for soup to achieve a nice color for the tteokguk.
Step 11
After adjusting the color with soy sauce, taste and add salt if needed to reach your desired seasoning. Remove the anchovies with a sieve. Be careful not to over-boil the anchovies, as they can impart a bitter taste.
Step 12
Add the washed rice cakes for soup to the boiling broth. Stir occasionally to prevent them from sticking to the bottom of the pot. Cook until the rice cakes float to the surface, indicating they are tender and cooked through.
Step 13
Once the rice cakes have floated, add the sliced leeks. Simmer for another 1-3 minutes. Adding the leeks at this stage allows their refreshing aroma to infuse into the soup.
Step 14
Finally, arrange the prepared garnishes – the egg crepes, shredded imitation crab meat, and seaweed flakes – attractively on top of the tteokguk. Enjoy your delicious Anchovy Broth Rice Cake Soup hot!
