Spicy Kimchi Tteokguk (Rice Cake Soup with Kimchi)
A hearty, spicy bowl of rice cake soup simmered with aged sour kimchi and 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 refreshing and spicy soup features sliced rice cakes simmered in aged sour kimchi and a rich anchovy broth. A beaten egg is drizzled in for a mild, savory richness, making it perfect for a soothing hangover cure or a special winter meal.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)150–200 g
- Aged sour kimchi100 g
- Egg1
- Large green onion (daepa)a little
- Seaweed flakes
- Kimchi brine3 tbsp
- Anchovy broth2 1/2 cups
Seasoning
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang))1 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- If your sliced rice cakes are in the freezer, soak them in lukewarm water before using.
- If you want it spicier, you can also prepare 1 Cheongyang chili pepper.
Steps
Prepare the ingredients
If your sliced rice cakes are in the freezer, soak them in lukewarm water before using.
Prepare about two kimchi leaves (100g), 1 egg, 3 tbsp kimchi brine, large green onion, and seaweed flakes.
If you want it spicier, you can also prepare 1 Cheongyang chili pepper.
Prepare the ingredients
Cut the kimchi into bite-sized pieces and beat the egg.
Finely slice the large green onion.
Cook the soup
Pour in 2 1/2 cups of anchovy broth, add 1 tbsp tuna extract sauce, 3 tbsp kimchi brine, and all the sliced kimchi.
Simmer until the kimchi turns soft, then add the rice cakes...
Add 1/2 tbsp gochugaru to bring spicy heat, and add 1 tbsp mirin to cut any aged odor from the kimchi.
Once the rice cakes become soft and chewy, they will begin to float to the top.
Drizzle the beaten egg in a circle little by little, let it set without stirring, then add the green onion and turn off the heat once it turns fragrant.
Finish by adding a little ground black pepper at the very end.
Finish
Top with seaweed flakes and sprinkle sesame seed powder to complete this spicy kimchi tteokguk.
If you make plenty of broth and add soybean sprouts, it makes an absolute hangover cure.
Though simple, adding a beaten egg brings plenty of rich flavor and nutrition to kimchi tteokguk.
If you have lots of aged sour kimchi stocked up, enjoy a piping-hot bowl of kimchi tteokguk as a winter delicacy as the season deepens.
You will easily empty a truly delicious bowl.
Ppunwife's tips
- Drizzle the beaten egg in a circle little by little, let it set without stirring, then add the green onion and turn off the heat once it turns fragrant.
- If you make plenty of broth and add soybean sprouts, it makes an absolute hangover cure.
FAQ
How do I prepare frozen sliced rice cakes?
If your sliced rice cakes were stored in the freezer, soak them in lukewarm water before cooking.
Is there a substitute for tuna extract sauce?
If you do not have tuna extract sauce, you can substitute soup soy sauce to season the broth.
What can I add to make the broth more spicy?
If you want a spicier broth, you can add 1 Cheongyang chili pepper while boiling.
