Raymon Kim's Seafood Bone Soup Tteokguk

• generous amount of tteokguk tteok
• 1L bone broth
• 2L water
• small piece of kombu
• small amount of dried anchovies (or seafood pack)
• 1 block of frying tofu
• 1 pack of fresh oysters
• generous amount of ground beef
• small amount of soy sauce
• 2 tablespoons minced garlic
• 1 green onion
• small amount of scallion
• generous amount of sesame oil
• small amount of salt

Recipe 🍳

Cooking tips 💡

• Using bone broth alone can result in a greasy, heavy taste; mixing in an equal portion of clear seafood broth ensures a refreshing yet deeply flavorful balance.
• Kombu should be removed within 15 minutes of boiling, as prolonged cooking causes the broth to turn cloudy and develop a bitter taste.
• When sautéing meat, swirling soy sauce along the pan’s edge just before finishing gives it a light char and enhances the overall umami richness of the tteokguk.