Hearty and Warm Gomtang Tteokguk (Beef Bone Broth Rice Cake Soup)
Super Simple Tteokguk Recipe Using Leftover Gomtang Broth
Don’t let leftover Gomtang broth go to waste! Make a satisfying meal with this super simple Gomtang Tteokguk. It’s quick and easy to make with ingredients you likely have at home, perfect for busy mornings or dinners. (Beef garnish is optional!)
Main Ingredients- Gomtang broth 1 pack (approx. 500ml)
- Tteokguk rice cakes 200g
- 3 eggs
- 1 sheet of seaweed (Gim)
- Salt to taste
- Pepper to taste
- A little green onion, finely chopped
Cooking Instructions
Step 1
Pour the Gomtang broth into a pot and bring to a simmer over medium heat. Once the broth is boiling, add the tteokguk rice cakes and continue to cook for about 3-5 minutes, or until the rice cakes are soft and tender. Stir occasionally to prevent them from sticking together.
Step 2
While the rice cakes are cooking, prepare the garnish. Instead of a traditional egg garnish, let’s make a simple scrambled egg topping. Crack the 3 eggs into a small bowl and whisk them well. Lightly oil a pan over medium-low heat and pour in the whisked eggs. Use a spatula to quickly break up the eggs into small pieces, creating scrambled eggs. Finely chop the seaweed sheet with scissors to prepare it as a garnish. (If you don’t have roasted seaweed, seasoned seaweed also works well.)
Step 3
Once the rice cakes are tender, add the chopped green onions and let it simmer for another moment. Taste the broth and season with salt as needed. Since Gomtang broth can be salty on its own, it’s important to taste and adjust the seasoning carefully.
Step 4
Ladle the finished tteokguk into serving bowls. Neatly arrange the prepared scrambled eggs and finely chopped seaweed as toppings. Finally, sprinkle with a little pepper to your liking, and your warm and hearty Gomtang Tteokguk is ready!
