Super Simple Water-Based Tteokguk
The Easiest Tteokguk Recipe Made with Just Water
Hello! As they say, ‘Rice power is national strength.’ Tteokguk, or rice cake soup, is loved by many, isn’t it? But sometimes, making the broth can feel like a hassle. This recipe is for you if you’re looking for an incredibly simple tteokguk that uses only plain water for the broth, yet delivers delicious flavor. I saw this recipe on YouTube and decided to try it, and it was so convenient and tasty that I really wanted to share it with you all. Whether it’s a busy morning, a special occasion, or you’re just craving tteokguk, feel free to make this without any pressure!
Tteokguk Ingredients
- 170g Tteokguk rice cakes (rinsed in cold water)
- 2 Eggs
- 1/2 Tbsp minced garlic
- 2 Tbsp milk
- 1 Tbsp soup soy sauce (gukganjang)
- A little seasoned laver (gim), cut into bite-sized pieces
- A little toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare 170g of tteokguk rice cakes. If they are stuck together, rinse them lightly under cold water. This helps prevent the rice cakes from sticking to the bottom of the pot and results in a cleaner tteokguk.
Step 2
Crack 2 eggs into a bowl. Remove the chalazae (the white, stringy bits) and beat them well with a whisk. Removing the chalazae helps the egg disperse smoothly into the soup, giving it a more tender texture.
Step 3
Next, measure out the seasonings that will enhance the flavor of your tteokguk. Prepare 1/2 tablespoon of minced garlic, 2 tablespoons of milk which will make the soup creamy and nutty, and 1 tablespoon of soup soy sauce for a savory depth.
Step 4
Cut the seasoned laver (gim) for garnish into bite-sized pieces using scissors or a knife. The crispiness and savory flavor of the seaweed pair wonderfully with the tteokguk.
Step 5
Now, add the prepared 170g of tteokguk rice cakes to a pot and pour in 400ml of water. Bring to a boil over high heat. Cook for about 3-5 minutes, or until the rice cakes become soft and float to the surface. The broth will start to develop as the rice cakes cook.
Step 6
Once the rice cakes are cooked and floating, gently pour the beaten egg mixture in a thin stream around the edges of the pot. At first, do not stir, and allow the egg to set slightly. Once the egg begins to cook, gently stir with chopsticks to create egg ribbons.
Step 7
After the egg is cooked, add the 1/2 tablespoon of minced garlic and the 2 tablespoons of milk, which is key to the soup’s creaminess.
Step 8
These 2 tablespoons of milk are truly a secret weapon! Even though it’s made with plain water, the milk makes the broth incredibly smooth and adds a rich, nutty flavor, giving it a depth similar to that of bone broth. You must try this!
Step 9
Finally, add 1 tablespoon of soup soy sauce to season the tteokguk. Taste and adjust the seasoning; if it’s too bland, add a little more soup soy sauce or salt to your preference.
Step 10
Now, ladle the deliciously cooked tteokguk into a bowl. Generously top with the prepared seasoned laver and sprinkle with a bit of toasted sesame seeds for garnish. Your wonderful tteokguk is complete! Enjoy its best flavor while it’s piping hot.
