Spicy Kimchi Rice Cake Soup (Tteokguk)
A comforting, fiery twist on classic rice cake soup, featuring chewy rice cakes, aged kimchi, and fresh crisp vegetables simmered in a savory broth.
When the temperature drops, a piping hot bowl of kimchi rice cake soup offers instant warmth and deep, savory comfort. Combining chewy Korean rice cakes with fermented kimchi, sweet chili paste, and aromatic vegetables, this dish strikes the perfect balance between spicy, tangy, and hearty. It is a quick yet deeply satisfying one-pot meal that transforms pantry staples into a vibrant culinary experience.
Ingredients
- 500 g cylindrical rice cakes
- 1 cup aged kimchi
- 1 red onion
- 3 cloves garlic
- 1 piece fresh ginger
- 1 bunch Chinese celery
- 1 cup bean sprouts
- 1 tbsp sweet chili paste
- 2 tbsp cooking oil
- 4 cups hot water
Instructions
- 1Slice the rice cake
Take a large cylindrical rice cake and use a cleaver to slice it into thin pieces on a wooden cutting board. Since the rice cake may be firm straight out of the refrigerator, apply careful effort to cut uniform slices before placing them into a bowl for later use.
Tip: If the rice cake is too hard from refrigeration, take your time and use a steady grip to ensure even slices. - 2Slice the red onion
Take a red onion and slice it into thin pieces on the wooden cutting board to serve as a side vegetable for the dish. Once sliced, set it aside with the other prepared ingredients.
Tip: Slice the onions uniformly so they soften evenly during stir-frying. - 3Prepare garlic and ginger
Take garlic cloves and a piece of fresh ginger, then slice them on the wooden cutting board to build the aromatic base for the recipe.
Tip: Thinly slicing the garlic and ginger helps release their essential oils more quickly when heated in the pan. - 4Sauté aromatics
Heat oil in a pan over medium heat, then add the sliced garlic and ginger. Stir-fry them for a moment until fragrant before adding the rest of the vegetables.
Tip: Keep the heat at medium to avoid burning the garlic while it releases its aroma. - 5Add and stir-fry onion
Add the sliced red onion into the pan along with the garlic and ginger. Continue to stir-fry everything together until the onions become fragrant and slightly translucent.
Tip: Stir continuously to ensure the onions mix well with the browned garlic and ginger. - 6Add kimchi and chili paste
Add the main kimchi and a portion of sweet chili paste directly into the pan with the sautéed aromatics. Stir-fry everything together until well combined and fragrant.
Tip: Frying the kimchi and chili paste briefly enhances their deep, savory flavors before adding the liquids.
