Refreshing and Spicy Kimchi Tteokguk (Kimchi Sliced Rice Cake Soup)
A hearty, soothing bowl of kimchi sliced rice cake soup simmered with aged sour kimchi and 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 is a soup dish made with aged sour kimchi that tastes both refreshing and spicy. Kimchi and seasonings are simmered in anchovy broth before adding sliced rice cakes, then beaten egg is drizzled in for a clean finish. It is comforting on the stomach, making it wonderful for a hearty lunch or a hangover remedy.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)150 g
- Aged sour kimchi1/2 cup
- Egg1
- Large green onion (daepa)a little
- Seaweed flakesa little
- Anchovy broth2 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)1/2 tbsp
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
- Ground black peppera little
- For a larger portion, using 200g of rice cakes and 3 cups of anchovy broth makes the perfect amount.
- Soak frozen rice cakes in water until they soften.
Steps
Prepare the ingredients
Prepare sliced rice cakes, aged sour kimchi, 1 egg, a little large green onion, and seaweed flakes.
For a larger portion, using 200g of rice cakes and 3 cups of anchovy broth makes the perfect amount.
Soak the rice cakes and slice the ingredients
Soak frozen rice cakes in water until they soften.
Beat the egg, and slice the large green onion thinly.
Simmer
Add the kimchi to the anchovy broth...
Season as it comes to a boil. Add 1/2 tbsp soup soy sauce, 1/2 tbsp gochugaru, and 1 tbsp mirin, then simmer until the kimchi turns tender.
Add the rice cakes, and once they cook and float to the surface, drizzle in the beaten egg little by little.
Leave it to set without stirring, and the broth will stay clean rather than cloudy.
Taste, and if it is underseasoned, adjust with soup soy sauce or salt, then finish by adding the large green onion and ground black pepper.
Ladle into a bowl and top with a little seaweed flakes and ground toasted sesame seeds to complete the Kimchi tteokguk.
Finish
Kimchi tteokguk tastes much better when you add savory seaweed flakes and ground toasted sesame seeds.
Ppunwife's tips
- Leave it to set without stirring, and the broth will stay clean rather than cloudy.
- Kimchi tteokguk tastes much better when you add savory seaweed flakes and ground toasted sesame seeds.
FAQ
How do I adjust the ratio of rice cakes and broth for a larger serving?
If you want a larger portion, increasing the sliced rice cakes to 200g and preparing 3 cups of anchovy broth balances the ratio well.
Is there a way to keep the broth clear and clean instead of cloudy?
After the rice cakes float to the top, drizzle the beaten egg in little by little and let it cook undisturbed without stirring to keep the broth clear.
How should I prepare sliced rice cakes kept in the freezer?
Soak them in cold water before cooking so they soften thoroughly before use.
Can I use another broth instead of anchovy broth? AI-generated
You can generally use commercial broth tablets, dried kelp broth, or beef bone broth according to your preference.
