Ingredients with Measurements:
- 1 lb Korean rice cakes (tteok)
- 6 cups of water
- 1/2 lb seafood (shrimp, mussels, squid, or a combination)
- 4 garlic cloves, minced
- 1/2 onion, thinly sliced
- 4 green onions, thinly sliced
- 1 egg, beaten
- 1 tbsp sesame oil
- Salt and pepper to taste
- Soy sauce to taste
- Red pepper flakes to taste
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot
- Ladle
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the garlic, onion, and green onions, and sauté for 2-3 minutes until fragrant.
4. Add the water and bring to a boil.
5. Drain the rice cakes and add them to the pot.
6. Reduce the heat to medium-low and simmer for 10-15 minutes until the rice cakes are tender.
7. Add the seafood and cook for 2-3 minutes until the seafood is cooked through.
8. Season with salt, pepper, soy sauce, and red pepper flakes to taste.
9. Slowly pour the beaten egg into the soup while stirring gently.
10. Drizzle sesame oil over the soup and stir gently.
11. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat for sautéing
- High heat for boiling
- Medium-low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 8g
- Carbohydrates: 40g
- Protein: 12g
Substitutions for ingredients:
- Chicken or beef can be used instead of seafood.
- Vegetable oil can be substituted with any neutral oil.
- Red pepper flakes can be substituted with gochujang (Korean chili paste).
Variations:
- Add sliced mushrooms or carrots for extra flavor and nutrition.
- Use chicken or beef broth instead of water for a richer flavor.
- Add sliced Korean rice cakes (gyeongdan) for a chewy texture.
Tips and tricks:
- Soaking the rice cakes in cold water helps to soften them and remove any excess starch.
- Be gentle when stirring the beaten egg into the soup to create a silky texture.
- Adjust the seasoning to your taste by adding more or less soy sauce, salt, or red pepper flakes.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
Pairings:
- Kimchi
- Steamed rice
- Korean side dishes (banchan)
Suggested side dishes:
- Japchae (Korean stir-fried noodles)
- Bulgogi (Korean marinated beef)
- Mandu (Korean dumplings)
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the rice cakes are too chewy, soak them for a longer period of time.
Food safety advice:
- Make sure the seafood is cooked through before serving.
- Store any leftover soup in the refrigerator promptly.
Food history:
- Haemul tteokguk is a traditional Korean dish that is typically eaten on New Year's Day.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Korean