Tteokguk (떡국)
Don't want to eat rice? well, let them eat rice CAKE cause they're the best thing ever. One of the best ways to use rice cakes are making tteokguk, which is Korean rice cake soup, especially during cold chilly days, or any day of the year tbh. There are many different ways to make it, but this is the simplest and quickest way that I've learned, which is the recipe I end up using 95% of the time lol. We're gonna use clear broth with fish soup base, so there are no meats involved.
Please follow along the video for the process! The ingredients are listed below.
Ingredients
- •
Hondashi* (0.5-1 Tsp)
- •
Joseon Soy Sauce* (1-2 Tbsp)
- •
Roasted Sesame Seeds (Your Liking)
- •
Rice Cakes (1/4 of the Bag)
- •
2 Eggs
- •
Minced Garlic (0.5 Tbsp)
- •
Salt & Pepper (Your liking)
- •
Green onions (1 Stem)
- •
Gim (Your Liking)
Watch Me Make It
Korey's Note
- Hondashi:* You can make a real fish soup stock using dried anchovies & kelp, but I didn't wanna do all that so I cheated by using this.
- Joseon Soy Sauce:* This is a little different from regular soy sauce, because it's clearer and saltier. It keeps the soup clear while maintaining the flavor. You can use regular soy sauce too. I usually do 1 tbsp and balance it with salt, but you can use 2 tbsp and less salt if you want more of the savory taste.