1 Teaspoon (1/2-1 teaspoon of sempio youndoo used here) (Optional)
1⁄2 Teaspoon (For greasing)
1)Rinse the oysters in cold water once and drain the water.
2)Pour 4 cups of water into a pot, and then add the oysters.
3)Make sure to remove the foam from the surface of the broth, doing that helps to improve the flavor.
4)Once the broth starts to boil add the rice cakes.
5)When the soup starts to boil again, add minced garlic and salt. Cook for about 12 minutes on medium-high until the rice cakes become soft.
6)In a small bowl break eggs and mix in salt.
7)Drizzle a little bit of cooking oil in a nonstick pan, and then wipe the surface with a paper towel gently.
8)Pour the egg mixture in the pan and cook it on low until both sides of the egg are cooked, but not browned.
9)Cool the fried egg and cut it into thin strips. Slice dried laver sheets into thin strips with scissors.
10)After 12 minutes, if the saltiness needs adjusted, add some salt, fish sauce, or YounDoo which will give extra taste.
11)Add the green onions into the soup. Cook for 2 more minutes, and then turn off the heat.
12)Serve with the fried egg and laver strips and serve warm and enjoy!
The rice cake soup called “tteokguk” in Korean is not only an all time favorite Korean stew but is the traditional soup eaten on the Korean New Year’s day. There are many different versions of this delicious thick glutinous soup with different kinds of meat. Aeri shares with us her favorite version of this soup using fresh oysters, just like her mom usually made when she was young. The rice cakes, oysters and egg used to make the soup all have some symbolic significance to the New Year! So happy eating and