Spicy and Refreshing Kimchi Tteokguk (Rice Cake Soup with Kimchi)
A spicy rice cake soup made by simmering well-fermented kimchi and rice cakes in rich anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special rice cake soup is made by simmering aged kimchi gently in rich anchovy broth. Once the sliced rice cakes are cooked tender, it is finished with egg and large green onion for a clean, spicy broth. You can also add gochugaru to taste for extra heat.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)300 g
- Kimchi4 leaves
- Egg1
- Large green onion (daepa)1/2 stalks
- Anchovy broth5 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Use deliciously ripe kimchi, shake off the seasonings, and chop it finely.
- If the rice cakes are hard, soak them in lukewarm water before using.
- It tastes much better when made with well-ripened, aged kimchi.
Steps
1. Use deliciously ripe kimchi, shake off the seasonings, and chop it finely.
If the rice cakes are hard, soak them in lukewarm water, and slice the large green onion diagonally.
Beat the egg.
2. Prepare rich anchovy broth.
How to make anchovy broth is here ⇒ http://blog.naver.com/ppunwife/140090439314
3. Add the kimchi to the anchovy broth and bring to a boil.
Once the kimchi has simmered tender...
4. Add the rice cakes and boil until they turn soft.
5. Season with minced garlic, soup soy sauce, and mirin...
You may also add gochugaru to taste.
6. Add the beaten egg and green onion, boil for just a short while longer, and it is done.
Ppunwife's tips
- You may also add gochugaru to taste.
- Rice cake soup always tastes best with the flavor of dried seaweed sheets.
FAQ
What should I do if the sliced rice cakes are hard?
Soak them in lukewarm water beforehand so they cook up soft and tender.
How can I make the broth spicier?
When seasoning with garlic and soup soy sauce, simply add gochugaru (Korean chili flakes) to taste.
What kind of kimchi is best to use?
Using well-fermented, delicious kimchi or aged sour kimchi with the inner seasonings lightly brushed off gives the broth a much deeper flavor.
