Korean Rice Cake Soup (Tteokguk) with Store-Bought Broth
Quick and Easy Tteokguk Recipe Using Store-Bought Beef Broth
Welcome the new year with a comforting bowl of Tteokguk! This recipe uses readily available store-bought beef broth (Gogi Gomtang) to make a delicious and speedy version of this traditional Korean soup. It’s a hit with the whole family! ^^
Main Ingredients- 1 pack Store-bought Beef Broth (Gogi Gomtang, approx. 1L)
- 3 servings Rice Cake Slices for Soup (Tteokguk Tteok, approx. 450-500g)
- 2 Eggs
- Scallions, for garnish (a small amount)
- 2 sheets Dried Seaweed (Gim, for garnish)
Seasoning and Toppings- Pinch of Black Pepper
- Salt (or Soy Sauce, to taste)
- A sprinkle of Sesame Seeds
- Pinch of Black Pepper
- Salt (or Soy Sauce, to taste)
- A sprinkle of Sesame Seeds
Cooking Instructions
Step 1
Soak the rice cake slices for Tteokguk in cold water for about 15-30 minutes until softened, then drain them well. Separate the egg yolks and whites, then pan-fry them into thin omelets. Once cooked, finely julienne them. Lightly toast the dried seaweed sheets on a dry pan until crispy, then crumble them inside a plastic bag for garnish.
Step 2
Pour the store-bought beef broth into a pot and bring it to a simmer over medium heat. Once it starts boiling, season the broth with salt or soy sauce to your preference. Remember that store-bought broths can vary in saltiness, so taste and adjust accordingly. Add a pinch of black pepper for extra flavor.
Step 3
When the broth is at a rolling boil, add the softened rice cake slices. Continue to cook for about 5-7 minutes, or until the rice cakes are tender and chewy. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 4
Ladle the finished Tteokguk into serving bowls. Arrange the prepared toppings: the julienned egg omelets, crumbled seaweed, and finely chopped scallions. Finish with a sprinkle of sesame seeds for added aroma and visual appeal. Enjoy your festive and delicious New Year’s Tteokguk!
