How to make VEGAN Korean Rice Cake Soup (TTEOKGUK)

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh adds protein and fiber while being cost-effective.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more accessible and affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative that is less expensive.

rice cakes

🥗Healthier: quinoa

💰Cheaper: pasta

Pasta can serve as a base for a similar texture.

Soak the thin oval rice cakes in cold water for at least 30 minutes.

Halve one onion and one head of garlic.

Lightly scorch the onion in a dry pot over medium heat for a deeper roasted flavor.

Add water to the pot along with dashima, garlic, and shiitake mushrooms; bring everything to a boil.

Scrape the bottom of the pot to loosen caramelized bits from the onion and skim off any scum that comes to the surface.

Once boiling, turn down the heat to low and let it steep for 30 minutes to an hour.

Slice the shiitake mushrooms for garnishing.

Heat neutral oil on high and sauté the sliced shiitake mushrooms until softened.

Add minced garlic to the mushrooms and then add mirin; cook off the alcohol for a minute.

Add soy sauce to the mushroom mixture and reduce the heat to medium to concentrate the flavor.

Prepare garnishes: slice scallions and prepare gim (nori).

Add sesame oil and ground sesame seeds to the garnishes.

Strain the broth through cheese cloth or a fine mesh sieve, squeezing out flavors from the mushrooms.

Season the broth with pepper, gukganjang, and salt; add homemade vegan fish sauce substitute or more gukganjang/soy sauce to taste.

Bring the strained broth to a boil and add the soaked rice cakes; stir gently to prevent clumping.

Boil the rice cakes for about 2-3 minutes until soft and malleable, ensuring they remain chewy.

Serve hot with all the prepared condiments.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens