Tired of the Same Old Tteokguk Every Time? Try These Unique Tteokguk Recipes!

Time to Say Goodbye to the Predictable Taste of Tteokguk

Many people are preparing to cook rice cake soup for Lunar New Year. If you search for how to make rice cake soup online, most recipes introduce ‘beef rice cake soup.’ However, since beef rice cake soup has been enjoyed for decades, why not try a slightly different recipe for rice cake soup this 2022 Lunar New Year? This rice cake soup is so delicious that even if you eat two bowls, it’s totally justified!

① ‘Maesaengi Oyster Rice Cake Soup’ Full of the Scent of the Sea

Maesaengi oyster rice cake soup is attractive for its unique salty, savory, and umami flavors. Nowadays, frozen maesaengi products are easy to find, and with just one click, fresh oysters can be delivered right to your doorstep. So even if you don’t live near the coast, trying this recipe is not difficult at all.

① If you have stored rice cakes in the freezer, soak them in lukewarm water for 20 to 30 minutes to soften.

② For 2 servings, add anchovies, kelp, and other ingredients to 1 liter of water according to your preference, and boil over high heat. Then, remove the solids.

③ When the rice cake soup starts boiling, add the washed maesaengi and oysters. Be careful when washing fresh maesaengi as there may be residual debris! After washing, squeeze out the moisture thoroughly. Soak the oysters in saltwater and gently rub them clean.

* If you are worried about the distinctive fishy smell of maesaengi, you can stir-fry the maesaengi first. Stir-fry the well-washed maesaengi with cooking wine, then pour in the broth and add the rice cake soup rice cakes.

④ Season to taste with soy sauce for soup, minced garlic, salt, and cooking wine.

⑤ Boil until the fresh oysters and rice cakes are cooked, add green onions, and turn off the heat to complete the maesaengi oyster rice cake soup. Adding sesame oil enhances the savory flavor.

⑥ Garnish with egg garnish strips and scallions, and sprinkle finely crushed sesame seeds.

② Chewy and Firm Texture ‘Grilled Rice Cake Soup’

Grilled rice cake soup may be somewhat unfamiliar, but it is known as a dish that was only cooked in some households in the Gyeongsang-do region. It’s a simple recipe but requires subtle care.

① Mix 200?250g of glutinous rice flour with about 2g of salt, then gradually add hot water while kneading the dough. Wrap the dough in plastic wrap and let it rest for a while to make it more moist.

② Lightly oil a frying pan, then spread the glutinous rice dough flat and grill it. Cook it to a thickness that is neither too thin nor too thick, enough to enjoy a chewy texture.

③ After grilling the rice cake into a large pancake shape, let it cool briefly and cut it into bite-sized pieces.

④ Then cook it the same way as regular rice cake soup. Add the grilled rice cakes and various ingredients (such as mushrooms, meat, dumplings, etc.) to the prepared broth and boil quickly. Since glutinous rice cakes soften quickly when boiled for a long time, it is recommended to boil them rapidly over high heat.

⑤ Finish by topping with egg garnish strips, seaweed, and crushed sesame seeds.

③ Savory ‘Dakjang Rice Cake Soup’ (Reference: tvN Sumi’s Side Dishes, Kim Sumi’s Recipe)

Dakjang rice cake soup tastes best when the broth is made from chicken. It’s relatively labor-intensive…! If you cook it with the mindset of preparing a nourishing dish, you will be able to enjoy a mild yet rich dakjang rice cake soup.

Photo by Naver TV 'Sumine Banchan' screen capture

① Soak a whole chicken cut into bite-sized pieces in milk to remove any unpleasant odor. Then rinse it clean with water and boil the chicken well with ginger and garlic.

② Afterward, carefully remove the meat and shred it finely, then boil the remaining chicken bones further to make broth.

③ Stir-fry the shredded chicken with 4 tablespoons of dark soy sauce, 1/2 tablespoon of soup soy sauce, and 1 tablespoon of maesil (plum) extract. Add half a spoon of minced garlic and a little pepper, then add 2 to 3 ladles of the pre-boiled chicken broth and simmer until the sauce thickens to a moist consistency. This completes the ‘dakjang.’

④ Add rice cakes to the chicken bone broth, and when it boils, add a large ladle of the prepared dakjang. Since the dakjang is already seasoned, add soy sauce and salt sparingly to taste!

⑤ Finish the same way by garnishing with egg garnish strips, scallions, and sprinkling finely crushed sesame seeds.

This content was produced with the assistance of AI translation services.