Gul Tteokguk (Oyster Rice Cake Soup)

Method6 steps · about 40 min

1. 1

   Step 1: Soak the rice cake slices (8–10 oz) in cold water for 10–20 minutes, then drain.

   Soak rice cake slices · 20 minUses 8–10 oz rice cake slices (tteokguk tteok) · Cold water, as needed to soak rice cakes

   
2. 2

   Step 2: Clean the oysters by gently swishing around in salted water. Drain. Rinse again in clean water and drain again.

   Uses 6–8 oz small shucked oysters · Water, as needed to clean and rinse oysters · Salt, as needed for oyster cleaning water

   
3. 3

   Step 3: Add 6 cups of water and the optional dried kelp (1) to a medium size pot. Bring it to a boil, and continue to boil for 5 minutes.

   Boil kelp broth · 5 minUses 1 square dried kelp, about 3 inches, optional · 6 cups water for soup

   
4. 4

   Step 4: To make the optional egg (1) garnish (jidan), separate the egg. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, tilting the skillet and/or spreading with a spoon. Cook each side briefly until no visible liquid remains. (Do not brown the egg.) Slice into small diamond shape pieces or short thin strips.

   Uses 1 egg for optional jidan garnish · Cooking oil, as needed to lightly oil the optional egg-garnish pan

5. 5

   Step 5: Remove the kelp from the prepared broth if used. Add the drained soaked rice cakes, minced garlic (1 teaspoon) and either 1 tbsp soup soy sauce or 1 tbsp fish sauce. Cook until the rice cakes are very soft.

   Uses Prepared optional kelp broth · Drained soaked rice cake slices · 1 tablespoon soup soy sauce (gukganjang 국간장 or fish sauce) · 1 tbsp fish sauce, only instead of soup soy sauce · 1 teaspoon minced garlic

6. 6

   Step 6: Add the cleaned drained oysters and cook for a couple of minutes after the soup returns to a boil, continuing until the oysters are cooked through. Skim off scum and season with soup salt (to taste) and pepper to taste. Ladle into bowls and top with thinly sliced scallion (1/2) and the optional prepared egg garnish and gim strips.

   Cook oysters after soup returns to a boil · 2 minUses Rice cake soup · Cleaned drained oysters · Salt, to taste for soup · Black pepper, to taste for soup · 1/2 scallion (thinly sliced) · Optional cooked egg garnish · 1/4 sheet roasted gim (nori, cut into thin, short strips with kitchen shears)