In Korean culture, tteokguk, a traditional rice cake soup, is very important, especially during Seollal, the Lunar New Year celebrations. Traditionally served in a clear broth, this filling soup is composed with thinly sliced rice cakes known as "tteok" and frequently topped with sliced meat, seaweed, and green onions. The meaning of Tteokguk is profound; it is said that eating the soup will give one a year of life, wisdom, and good fortune. In addition to its cultural value, tteokguk is a hearty meal, particularly in the winter. It contains Korean flavours and the dishes’ natural taste and mouthfeel—a favourite among many households, it is. By following the instructions below, you will be able to bring a little bit of Korean tradition into your home if you’re trying to cook this on the New Year or just craving for some Korean soup.
Key Ingredients
The key to a great Tteokguk is using high-quality ingredients. Garaetteok, which are cylindrical rice cakes cut into thin oval pieces, are the main ingredient. Although frozen rice cakes can work well, fresh ones are best. You'll need premium anchovy or beef brisket for the broth, or dasima (dried kelp) for a vegetarian alternative. Garlic, green onions, eggs, roasted seaweed (gim), and sesame oil are other necessary ingredients. Somyeon, or thin wheat noodles, are frequently used in traditional forms to add texture. For the best flavour, pick a well-marbled cut of beef. Because it is essential to the depth of the broth, the quality of your soy sauce is also very important.
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Broth Preparation
The broth is the foundation of any great soup, and for Tteokguk, a clear yet rich broth is essential. First, make the anchovy broth. Put 10-12 dried anchovies or beef and 6 cups of water in a pot. However, after bringing the water to a boil, you should reduce the heat and allow the water to simmer for about 20 minutes. If you want a more distinct flavour, be sure to remove the anchovies' guts. While the broth is heating, place the minced garlic, sesame oil, and soy sauce in a bowl and spread this over the sliced beef. Give the beef 15 to 20 minutes to marinade. After the anchovies are ready, drain the soup and put the clean broth back in the pot.
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Rice Cake Cooking
For the rice cakes to have the ideal texture, proper preparation is essential. To soften frozen rice cakes, immerse them in cold water for ten to fifteen minutes. Just a brief rinse is enough for fresh rice cakes. To avoid sticking, make sure they are separated before adding to the soup. After adding the rice cakes to the simmering stock, cook for 3–4 minutes, or until they are tender and slightly clear. They can get too mushy if you overcook them. The rice cakes should be just soft enough to bite through without losing their chewy quality. To keep from sticking to the pot's bottom, stir from time to time.
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Garnishing
Tteokguk garnishes provide key flavours and textures in addition to being purely attractive. While the soup simmers, prepare them. In another pan, cook thin strips of beaten egg to make the egg garnish (gyeran julim). Slice the seaweed that has been toasted evenly. Cut the cooked beef into small pieces by slicing it against the grain. Chopped green onions should be good. Carefully arrange these garnishes in dishes with rice cakes and broth, then add egg strips, pork, seaweed, and green onions on top. The last touch is a sprinkle of sesame oil. It should be colourful and textured and also attractive to the eyes.
Serving And Storing
Serve Tteokguk hot right away. Timing is crucial because the rice cakes continue to absorb broth while they sit. If making ahead of time, keep the rice cakes and broth apart until serving time. While cooked rice cakes are best eaten right once, leftover broth can be kept in the fridge for up to three days. Reheat the broth separately before adding the fresh rice cakes. Because the broth may concentrate while being stored, adjust the seasoning before serving. For a full dining experience, think about serving with traditional sides like kimchi or other Korean side dishes (banchan).
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A simple but filling dish, tteokguk is ideal for a chilly winter day. You can make a tasty and genuine Korean soup at home by following these steps.