Description
Korean Rice Cake Soup – This vegan take on the traditional tteokguk is simply delicious and can be made with 10 ingredients under 25 minutes! It's gluten-free too!
Ingredients
For the soup:
- 1 cup vegetable stock
- 3 cups water
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 scallion, chopped into 3 inch lengths
- 1 clove garlic, whole
- 300 g sliced white rice cakes
For the toppings:
- 1/4 gray squash (or zucchini), julienned
- 1 baby bella mushroom, julienned
- 1/4 large carrot, julienned
- (optional) 1 finger long hot pepper, seeds removed and julienned
- 1 pack salted laver sheets, cut into thin strips (plus more, according to preference)
Instructions
- Add the vegetable stock, water, scallions, garlic and salt and boil on medium heat for 10 minutes while covered.
- While waiting for the scallion and garlic to infuse in the soup base, soak the sliced rice cakes in water, and separate any that are stuck together. Now would also be a good time to julienne the vegetables if you haven't already.
- Remove the scallions and the garlic from the soup base and add the rice cakes to the soup after having drained the water. Turn down the heat to low and let the rice cakes cook for 5 mins.
- While waiting for the rice cakes to cook, add some oil to a pan and bring to medium heat. Lightly sauté the julienned vegetables (except pepper if you have that) for about 2 minutes and set aside on parchment paper or paper towel to cool.
- Serve the rice cakes and the soup base in a bowl, and garnish with the sautéed vegetables (and sliced pepper, optional) just before serving. Add the laver strips just before serving as well.
Notes
- Tteokguk is often eaten on New Years day (both 1/1 and Lunar New Year, depending on the household) to wish another year of health and good fortune. Usually it is not the only dish eaten during on the new year day, and is often accompanied by other side dishes (e.g. jeon) that vary by household.
Keywords: korean, vegan, main, soup, rice cake