Tteoguk, or Korean Rice Cake Soup is a traditional dish that is delicious and simple, that brings together many ingredients, and is easy to change up based on what you like! This dish is commonly made using beef broth, but my rendition brings this dish a new type of flavor using seafood flavors. The broth is light and is suitable for anytime of the year!
In Korean culture, Tteoguk is traditionally shared during new years to symbolize freshness, cleanliness, and new beginnings because of its clear, white appearance. Sometimes depending on the area’s resources, different Korean regions incorporate different ingredients. For example, in the south east coast, they might use oysters. Like I already mentioned, this is one of the best parts of this recipe! You can add whatever you love into this, and really make it your own. The base is delicious, and whether you stick to the recipe or try some of your own ingredients, it will be amazing!
Besides, comfort food is often associated with being unhealthy, but this sou can be just as comfort and just as healthy as any dishes out there. Who says comfort can’t be good for you, right?!
Another thing I love about Tteoguk is that it can look just as good as it tastes, since we have colorful, gorgeous ingredients. I like to arrange everything like a flower in the middle of the bowl, since the ovalettes already have a flower petal shape.
No matter what time of year, and what ingredients you make this soup with, it’s a delicious meal with lots of color!
And don’t forget, #LifesDelicious, so enjoy it!
- Soup ingredients:
- 2 cups rice ovalette (store-bought sliced took rice cakes)
- 1 green onion, 3/4 inch strips
- 1 carrot, shredded
- 3 pieces roasted seaweed cut into thing strips
- 1/2 cup curd of soft tofu
- 2 eggs, beaten
- 2 tbsp roasted sesame seeds
- 1 tsp olive oil
- Tofu Sauce ingredients
- 1/4 light soy sauce
- 2tbsp sesame seed oil
- 2 tbsp garlic, minced
- 1 tsp sugar
- 1 tbsp roasted sesame seeds
- Stock Sauce ingredients
- 6 clams
- 12 medium sized anchovies
- Boil 8 cups of water in a soup pot with an infuser containing the anchovies and clams to make the stock. Remove the infuser after 12-15 minutes and add rice ovalettes. When they rise to the surface they are ready.
- Beat the eggs in a bowl with a pinch of salt for the egg omelette. Heat a nontstick pan with a teaspoon of olive oil. Pour the egg mixture over the entire pan, and fold three times. Remove and let it rest for a few minutes before cutting into thin strips.
- Scoop the rice ovalettes and both into a serving bowl.
- Cut tofu into cubes and into a bowl with the tofu sauce ingredients; combine and set aside.
- Combine the soup ingredients. Garnish the soup with green onion, shredded carrots, seaweed strips, and sliced egg omelette strips.
- Lastly, scoop out the marinated tofu and place on top of the soup before serving.