Kimchi Tteokguk (Rice Cake Soup with Kimchi)
A special rice cake soup made by simmering sliced rice cakes and well-fermented kimchi in anchovy broth for a spicy, warming finish.
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 soup simmers aged sour kimchi in savory anchovy broth for a flavor that is both spicy and clean. It is hearty and filling without any meat, and stirring the beaten egg gently keeps the broth clear. Made simply with everyday ingredients, it is wonderful as a one-bowl meal or for hangover relief.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)300 g
- Aged sour kimchi1 cup
- Egg1
- Large green onion (daepa)1/4 stalks
- Seaweed flakesa little
- Anchovy broth5 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tsp
- Gochugaru (Korean chili flakes)1 tsp
- Ground black peppera little
- Soak the sliced rice cakes in water to soften them, and prepare well-fermented or sour kimchi by shaking off the seasoning stuffing before slicing it into bite-sized lengths.
- Well-fermented mustard greens kimchi is delicious in place of napa cabbage kimchi, and you can also use mushrooms if you have any.
- You can also prepare spicy Cheongyang chili pepper if you like extra heat.
Steps
Soak the sliced rice cakes in water to soften them.
Prepare well-fermented or sour kimchi by shaking off the seasoning stuffing, then slice it into bite-sized lengths.
You will also need an egg, seaweed flakes, and a little large green onion.
Well-fermented mustard greens kimchi is delicious in place of napa cabbage kimchi,
and you can also use mushrooms if you have any.
Drain the soaked rice cakes in a sieve, and beat the egg.
Diagonally slice the green onion.
You can also prepare spicy Cheongyang chili pepper if you like.
Add the kimchi to the broth and bring it to a rolling boil until the kimchi softens.
Season with soup soy sauce, mirin, and minced garlic.
If the color of the broth looks pale, add gochugaru and bring it to a boil.
Add the rice cakes, and once they cook and begin to float to the surface,
evenly drizzle in the green onion and the beaten egg.
Stir the egg gently so the broth does not turn cloudy, let it cook, and finish with a pinch of ground black pepper.
Ladle the ingredients evenly into a bowl and serve topped with seaweed flakes.
Ppunwife's tips
- Savory anchovy broth and well-fermented kimchi are the key to great flavor in kimchi tteokguk.
- No matter what kind of tteokguk you make, seaweed flakes are an absolute must for great flavor.
- Letting the egg cook with its shape intact keeps the broth clear and gives the same effect as adding an egg garnish.
FAQ
Can I use a different kind of kimchi instead of napa cabbage kimchi?
Well-fermented mustard greens kimchi is delicious as a substitute, and you can also add mushrooms to taste if you like.
How do I keep the broth from turning cloudy when adding the egg?
Drizzle the beaten egg evenly over the broth and stir very gently so the egg retains its shape. This keeps the broth clean rather than murky and mimics the effect of sliced egg garnish.
What can I add if I want an even spicier kick?
You can slice and add spicy Cheongyang chili pepper to taste for a hotter, sharper broth.
