Gul Tteokguk (Rice Cake Soup with Oysters) with Deep, Rich Broth
A hearty bowl of gul tteokguk made by simmering fresh raw oysters in rich anchovy broth for a clean, refreshing taste.
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 rice cake soup combines a deep, rich anchovy broth with winter seasonal oysters to bring out a refreshing ocean aroma. Minced garlic is omitted so you can fully enjoy the natural flavor of the oysters, and they are added briefly just as the rice cakes float to the top. It makes a wonderful meal for the New Year or a hearty lunch.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)300 g
- Raw oysters1 pack (250 g)
- Egg1
- Shredded dried seaweed sheets (gim)
- Large green onion (daepa)1/4 stalk
- Anchovy broth5 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1/3 tsp
- Ground black peppera little
Anchovy broth
- Water10 cups
- Dried kelp (dasima)1 piece (10 cm square)
- Dried soup anchovies20
- Dried shiitake mushrooms3
- Washing oysters in plain water dulls their flavor and aroma, so clean them by gently swirling them in light salt water (2 to 3 tbsp coarse sea salt dissolved in 5 cups water) to shake off any grit, rinse about twice, and drain.
- Soak the rice cakes in water ahead of time so they soften.
- Garlic is left out by default so it does not overpower the oyster aroma, but you can add just a tiny pinch to taste.
Steps
Soak the rice cakes in water so they soften.
The oysters weigh 250 g after draining.
Washing oysters in plain water makes them lose their taste and aroma.
To clean the oysters, gently swirl them in light salt water so any shell fragments or impurities settle to the bottom.
Rinsing them about twice like this cleans them thoroughly.
The right salinity for washing oysters is about 2 to 3 tbsp of coarse sea salt dissolved in 5 cups of water.
You can also use this same salinity when purging clams like manila clams or cockles.
Drain them briefly in a strainer and set them in a bowl.
Separate the egg yolk and white.
Prepare a little toasted seaweed and large green onion.
Rice cake soup tastes deepest and best when made with anchovy broth.
Add all the anchovy broth ingredients, boil for 10 minutes, and strain out the solids.
Thinly shred the seaweed.
Fry the separated egg yolk and white into thin omelets, then slice them into fine strips.
Thinly slice the large green onion.
Bring 5 cups of anchovy broth to a rolling boil.
Add the rice cakes and 1 tbsp of soup soy sauce, then bring to a boil.
When the rice cakes are cooked, they float to the top; add the oysters at this point.
Oysters cook very quickly, so it is best not to add them from the start.
Taste the broth and add a little salt if it needs seasoning.
Add ground black pepper, then add the large green onion at the very end and cook briefly.
Ladle the rice cakes, oysters, and broth evenly into a bowl,
then top with the egg garnish and shredded seaweed to finish an aromatic and delicious bowl of oyster rice cake soup.
Ppunwife's tips
- Oysters cook very quickly, so it is best not to boil them from the start.
- Using anchovy broth for rice cake soup gives it a deep and delicious flavor.
FAQ
How should raw oysters be washed to preserve their aroma?
Gently swirl and rinse them in light salt water instead of plain water. This removes shell fragments and grit cleanly without washing away their natural taste and aroma.
When should the oysters be added to the soup?
Oysters turn tough if boiled too long, so it is best to add them near the end and cook briefly just as the rice cakes in the broth float to the surface.
Is there a reason garlic is not added to the broth?
It is best omitted so the pungent garlic does not mask the distinct, delicate flavor of the oysters. If you prefer to include it, add only a very small amount.
