Hwangtae Tteokguk, a comforting and flavorful Korean rice cake soup, is a culinary delight that transcends a simple meal. This savory broth, brimming with the unique umami of dried pollack (hwangtae), is a perfect example of Korean culinary artistry. The delicate chewiness of the rice cakes (tteok) harmonizes beautifully with the rich, slightly salty broth, creating a balanced and satisfying experience. Its refreshing quality makes it a welcome dish year-round, but especially popular during the colder months or as a celebratory dish during the Lunar New Year. The subtle sweetness of the vegetables adds another layer of complexity to this already impressive dish.
This seemingly simple soup boasts a depth of flavor that belies its ease of preparation. Ready to experience the magic of Hwangtae Tteokguk for yourself? Let's dive into the step-by-step instructions that will guide you through creating this delicious Korean classic.
Tools Needed
- Pan
- Strainer
- Bowl
Ingredients
- Radish: 200g
- Dried pollack (Hwangtae): 50g
- Green onion: 40g
- Red pepper: 1
- Garlic: 3 cloves
- Eggs: 2
- Sesame oil: 3 tablespoons
- Soy sauce: 1 tablespoon
- Tuna sauce: 1 tablespoon
- Shrimp sauce: 1 tablespoon
- Purified water: 1.3L
- Rice cakes (Tteok): 300-350g
- Salt
- Pepper
- Laver powder
Step-by-Step Instructions
Step 1. Prepare Ingredients and Broth
- Roughly slice the radish (not too thinly).
- Soak the dried pollack in water, squeeze out excess water, and cut into bite-sized pieces.
- Mince the garlic, chop the green onion and red pepper.
- Heat sesame oil in a pan and stir-fry the dried pollack over high heat until coated.
- Add the sliced radish and stir-fry until the moisture from the pollack almost disappears.
- Pour in purified water, lower the heat to medium, and season with soy sauce, tuna sauce, and shrimp sauce.
- Simmer until the radish becomes transparent, adjusting seasoning as needed.
Step 2. Cook Rice Cakes and Season
- Add the minced garlic, remove foam with a strainer.
- Once the radish is soft, add the red pepper and rice cakes. Cook for about 3 minutes (for refrigerated rice cakes).
Step 3. Finish and Garnish
- Increase heat to high, add eggs and cook until fluffy. Gently stir.
- Finish with green onions and any remaining seasoning. Season with salt if needed.
- Transfer to a bowl, and garnish with pepper and laver powder.
Read more: Best Korean Beef Soup (Yukgaejang) Recipe - Authentic Flavor
Tips
- Don't soak the dried pollack for too long, or its flavor will escape.
- It's recommended to break the egg into the broth rather than adding it to the kimchi.
- When boiling pollack soup without broth, rice water is recommended, but plain water is okay for tteokguk due to the starch in the tteok.
Nutrition
- N/A
FAQs
1. Can I use other types of fish instead of Hwangtae (dried pollack)?
While Hwangtae provides the signature flavor, you can substitute with other dried fish like cod or even anchovies for a similar umami taste, though the flavor profile will differ slightly.
2. What if I don't have rice cakes (tteok)? Can I use something else?
While traditional tteok is best, you can substitute with other small, soft dumplings or even small pasta shapes in a pinch. However, the texture will be different.
3. How can I make the broth less salty?
Taste the broth before adding salt and adjust accordingly. You can also partially rinse the dried pollack before simmering to reduce saltiness. Adding a touch of sugar can help balance the saltiness.
So there you have it – a delicious and comforting bowl of Hwangtae Tteokguk, ready to warm your heart and soul. This recipe is a testament to the simplicity and elegance of Korean cuisine, proving that incredible flavor doesn't require complicated techniques. Enjoy this delightful soup, and don't hesitate to experiment with your own variations!