Speedy Yukgaejang Rice Cake Soup
Quick and Easy Yukgaejang Rice Cake Soup from Leftover Broth
Did you make a hearty pot of Yukgaejang and have some delicious broth left over? Don’t let it go to waste! With this recipe, you can transform leftover Yukgaejang broth into a delightful and speedy rice cake soup. Simply add rice cake soup slices (tteokguk tteok) and cook. Even without additions like bean sprouts or mung bean sprouts, the rich flavor of the Yukgaejang broth itself makes for a wonderfully satisfying soup. It’s a perfect, quick, and comforting meal for busy days.
Main Ingredients
- Leftover Yukgaejang broth: 700ml (store-bought Yukgaejang can be used)
- Rice cake soup slices (tteokguk tteok): 1 large bowl (approx. 2 servings)
- Green onion: 1 stalk, thinly sliced
- Egg: 1
- Salt: 1/2 teaspoon (adjust to taste)
- Blanched mung bean sprouts: 1 handful (optional)
Cooking Instructions
Step 1
Prepare 1 large bowl of rice cake soup slices (tteokguk tteok) and 700ml of your leftover Yukgaejang broth. If you don’t have leftover broth, you can use store-bought Yukgaejang. If using store-bought, adjust the water amount according to the product instructions.
Step 2
In a pot, combine the rice cake soup slices and the Yukgaejang broth. Begin to simmer them together from the start, stirring gently to ensure the rice cakes are evenly distributed in the broth.
Step 3
Cover the pot with a lid and let it simmer over medium heat for about 5 minutes. It’s important to cook the rice cakes until they become soft and tender.
Step 4
After about 5 minutes of simmering, the rice cakes should be nicely softened. Check the texture of the rice cakes. If you prefer them even softer, continue to simmer for a few more minutes.
Step 5
In a separate bowl, whisk the egg. Add the thinly sliced green onions to the whisked egg and mix them together. The fresh aroma of the green onions will complement the egg beautifully.
Step 6
Once the rice cakes are cooked through, gently pour the whisked egg mixture over the soup. Swirl it in gently to ensure the egg cooks evenly without clumping.
Step 7
When the egg is cooked and turns opaque, turn off the heat. Your delicious Yukgaejang Rice Cake Soup is ready! Taste and adjust seasoning with salt if needed. A pinch of black pepper can also be a nice addition.
Step 8
Finally, for an extra touch of freshness and a pleasant crunch, top the soup with a handful of the pre-blanched mung bean sprouts. (The sprouts are optional but add a lovely contrast.)
