Kim Dae-seok's Shrimp Tteokguk
A clear tteokguk with sliced rice cakes in a savory dried-shrimp and kelp broth, balanced with the natural sweetness of onion.
Ingredients needed 2 servings
Recipe
Cooking tips
- Removing the heads and legs of dried shrimp prevents the broth from becoming cloudy or overly heavy, keeping it clean and refreshing.
- Simmering onion with the broth infuses it with a sweet, deep flavor that enhances the overall taste.
- Avoid stirring vigorously after adding the egg—it will break apart and cloud the broth. Instead, gently swirl the egg in and let it set undisturbed.
Recommended for
- Those seeking a clear, deep-flavored seafood-based jjigae instead of traditional beef tteokguk.
- Fans of bold umami from dried shrimp and a satisfying textural pop in the soup.
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