Gul Tteokguk (Rice Cake Soup with Oysters)
A rice cake soup made with fresh in-season oysters in an anchovy broth for a refreshing and fragrant flavor.
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 2-serving rice cake soup features fresh oysters added to a clear broth simmered from anchovies and kelp, giving it a refreshing and fragrant taste. Add the oysters once the rice cakes float to the surface and avoid overcooking them to preserve their signature tender texture.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)300 g
- Oysters200 g
- Egg garnish (jidan)yolks, whites
- Large green onion (daepa)a little
- Seaweed flakesgenerously
- Anchovy broth5 cups
- Dried soup anchovies20
- Dried kelp (dasima)2 sheets (10 cm square)
- Dried shiitake mushrooms5
- Water10 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Salta little
- Ground black peppera little
- Frozen sliced rice cakes can be left at room temperature and then soaked in water 1 to 2 hours before eating.
- Gently rinse the oysters for the soup in light salt water, drain them in a strainer, and cut any that are too large into bite-sized pieces.
Steps
1. I made an anchovy broth.
Ingredients: 20 dried soup anchovies, 2 sheets dried kelp (10 cm square), 5 dried shiitake mushrooms, 10 cups water
Add the anchovies, kelp, and shiitake mushrooms to 10 cups of water and boil for at least 10 minutes.
Rather than boiling the kelp in the specified size, cut it into smaller pieces if possible; this extracts the flavor better and keeps the broth from splattering when cooking a large quantity.
2. Soak the sliced rice cakes in water to soften them.
Frozen sliced rice cakes can be left at room temperature and then soaked in water 1 to 2 hours before eating.
Drain the rice cakes roughly in a strainer before boiling the soup.
3. Gently rinse the oysters for the soup in light salt water and drain them in a strainer; the drained weight is 200 g.
Cut any that are too large into bite-sized pieces.
You can see how to clean oysters here: http://blog.naver.com/ppunwife/140202358630
Separate the egg whites and yolks, fry them, and slice them finely into thin strips; prepare a small amount of large green onion and slice it diagonally.
Rice cake soup is not the same without seaweed flakes, so make sure to prepare them.
4. Pour 5 cups of the prepared broth into a pot, add the soup soy sauce, and bring it to a boil.
5. When the broth boils, add the rice cakes...
6. As the rice cakes cook, they float to the surface; add the oysters at this point.
Since oysters can be eaten raw, it is best not to overcook them.
7. Add the large green onion...
8. Simmer briefly just until the oysters and green onion are cooked. If it tastes bland, season with salt and finish with ground black pepper.
For me, 1 tbsp of soup soy sauce was enough, so I did not add any extra seasoning.
Ppunwife's tips
- Rather than boiling the kelp in the specified size, cut it into smaller pieces if possible; this extracts the flavor better and keeps the broth from splattering when cooking a large quantity.
- Since oysters can be eaten raw, it is best not to overcook them.
FAQ
When should I add the oysters and how long should I cook them?
Add the oysters when the rice cakes float to the top of the broth, and simmer briefly just until the oysters and large green onion are cooked.
How do I prepare and clean fresh oysters?
Swirl and rinse them gently in light salt water, drain them in a strainer, and cut any large ones into bite-sized pieces.
How do I thaw frozen sliced rice cakes?
Set them out at room temperature beforehand, soak them in cold water 1 to 2 hours before cooking, and drain before using.
