Seaweed and Rice Cake Soup (Maesaengi Tteokguk)
Mastering Korean Egg Garnish and a Delicious Maesaengi Tteokguk Recipe by Chef Baek Jong-won
With Seollal just around the corner, we’re sharing a special recipe to elevate your traditional rice cake soup. Learn Chef Baek Jong-won’s simple yet elegant method for making perfect egg garnishes, and then dive into a rich and flavorful Maesaengi Tteokguk, packed with the fresh taste of the sea.
Egg Garnish Ingredients- 1 large egg
- 1 tablespoon water
- Cooking oil (e.g., soybean oil or vegetable oil)
- Pinch of salt
Cooking Instructions
Step 1
[Making Perfect Egg Garnish] First, crack 1 fresh egg into a bowl. Add 1 tablespoon of water and a pinch of salt. Whisk gently with a fork until the egg is completely blended. Adding a little water helps create a smoother, thinner omelet.
Step 2
Heat a non-stick pan over medium-low heat and lightly grease with cooking oil. Pour the egg mixture thinly into the pan. Cook slowly over low heat until the surface begins to set. Carefully flip and cook the other side until golden brown. Be cautious not to burn it by using too high heat.
Step 3
Once the egg omelet is cooked, let it cool slightly. Then, slice it for garnishing the tteokguk. Cut half into diamond shapes for a decorative touch, and thinly julienne the other half for added texture and visual appeal.
Step 4
[Simmering a Flavorful Maesaengi Tteokguk] Soak the rice cakes in cold water for a short while to soften them. Rinse the oysters clean and drain. Gently separate the strands of maesaengi seaweed. Finely chop the green onion. If using garlic, mince it now.
Step 5
Pour 4 cups of anchovy broth into a pot and bring to a boil. Once boiling, add the prepared rice cakes. Cook until the rice cakes are soft and have floated to the surface. Season with 2 tablespoons of fish sauce (or soup soy sauce). Taste and add more if needed.
Step 6
When the rice cakes are tender, add the cleaned oysters and maesaengi seaweed to the pot. Simmer gently. Avoid overcooking the maesaengi, as it can become mushy; cook just until the oysters are done. Finally, add the minced garlic (optional) and chopped green onion, simmering briefly to release their aroma.
Step 7
Ladle the hot tteokguk into serving bowls. Artfully arrange the prepared diamond-shaped and julienned egg garnishes on top. Sprinkle with sesame seeds for a final touch. Enjoy your homemade, heartwarming Maesaengi Tteokguk!