Oyster Rice Cake Soup
(Gul Tteokguk)
Full recipe here
This starchy and soothing bowl of tteokguk (rice cake soup) is not only a New Year’s tradition but is classic comfort food any time of year!
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Soak the rice cakes in cold water.
1
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Clean the oysters by gently swishing around in salted water. Drain. Rinse again.
2
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Add 6 cups of water and the optional dried kelp to a medium size pot. Bring it to a boil, and continue to boil.
3
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To make the optional egg garnish (jidan), separate the egg. Lightly beat. Stir the yoke with a spoon until smooth. Pour each egg part into a thin layer.
4
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Remove the kelp if used. Add the rice cake slices, garlic and soup soy sauce (or fish sauce), and cook until very soft.
5
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Drop the oysters in. Cook for a couple of minutes after the soup comes to a boil again. Season with salt and pepper to taste.
6
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Enjoy!
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