Tteokguk Soup is made by dropping sliced rice cakes in a light broth. We will add dumpling as well! It’s a traditional New Year’s dish in Korea.
Servings: 2 people
- Shiitake Mushrooms - 3 Pyogo Mushrooms ok too
- Spring Onion - 1 stalk use white portion, forearm-length
- Dashima - 1 piece size of your hand
- Water - 5 cups
- Broth - 2.5 cups
- Korean rice cakes - 2 cups
- Spring onion - 1 stalk use green portion, forearm-length
- Egg - 1
- Soup soy sauce - 1 Tablespoon
- Dumplings - 1/2 cup optional
- Seaweed sheets - few optional, garnish
- Sesame oil - dab, garnish
- Sesame seeds - dab, garnish
Take out a large pot. Place spring onion, mushroom and dashima in. Then pour water in.
Bring up to a boil. When it comes to boil, take out the dashima pieces.
Reduce to a medium-heat, and let it cook for 10 minutes. Then sift out all of the vegetables. Set broth aside
Soak the Korean rice cakes in some water. Let it sit in there for 5 minutes. Then drain it and set aside.
Chop spring onion into small pieces
Crack egg into a bowl and whisk it up
Chop seaweed sheets into thin strips.
Pour 2.5 cups of the broth into a large pot.
Add in soup soy sauce and give it a stir.
Then add the Korean rice cakes and dumplings into the broth.
Put it on a medium-high heat and bring it up to a boil. Once the soup comes to a boil, the rice cakes should float to the top - that means they are fully cooked
Pour in the egg mix - in a circular motion. Use your chopstick to stir it around as you pour so that it doesn't clump up into one big egg.
Add in the spring onions pieces.
Turn off heat. Serve in bowl. Garnish with seaweed sheets, sesame oil and sesame seeds Enjoy!
- You can add some minced beef into this as well
- Save the leftover broth - that way you can remake the soup in less than 5 minutes!
- See video for more details