Dried Pollock Roe Tteokguk.
Broth & StewIngredients
- 3 liters of water (boiled down to 2.5 liters).
- A moderate amount of dried salted cod flesh.
- A suitable amount of dried shiitake mushrooms.
- Rice cake (tteok), appropriate amount.
- 2 eggs.
- Green onions, a moderate amount.
- 1/2 teaspoon of salt.
Instructions
Bring 3 liters of water to a boil over high heat. Add the ingredients for the broth and cook for 10 minutes. Then, cover the pot and continue simmering for another 30 minutes until the liquid reduces to 2.5 liters.
Strain the broth through a sieve to remove any solids, and transfer only the clear liquid to a pot.
Remove the flesh from the dried cod and discard the bones. Soak the dried shiitake mushrooms in water for 30 minutes, then finely chop them.
Add dried shiitake mushrooms that have been soaked in water and shredded salted cod to the broth and bring it to a boil.
To prepare the rice cakes for Tteokguk, soak them in cold water to remove the excess starch from the surface.
Once the broth comes to a boil, add the rice cakes and wait until they float to the surface.
When the rice cake starts to float, gently pour the egg mixture over it through a sieve, and absolutely do not stir. Wait until the egg whites form delicate patterns on top.
Top with thinly sliced green onions and season with 1/2 teaspoon of salt.