BEST Korean Rice Cake Soup! (Vegan Tteokguk Recipe) 비건 떡국 gluten free recipe

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Edamame is often cheaper and provides a similar protein boost.

Chop a piece of Korean radish and peel it.

Cut a medium-sized onion in half, leaving the skin on.

In a large pot, add 6 cups of water, the chopped radish, onion halves, and dried kelp.

Bring the water to a strong boil, then reduce to low heat and cover to simmer for 45 minutes to an hour.

While the broth simmers, cut medium firm tofu into small cubes.

Chop 4 stalks of green onions into thin pieces, using some for the broth and saving some for garnish.

Prepare dried roasted seaweed (nori) by cutting or crumbling it.

Once the broth is ready, taste it to check the flavor.

For one serving, separate 2 cups of broth into a smaller pot.

Add the cubed tofu and chopped green onions to the broth.

Add flat-shaped rice cakes to the pot.

Optionally, add Korean veggie dumplings to the soup.

Bring the soup to a boil, stirring occasionally to prevent sticking.

Check the rice cakes for doneness by tasting or waiting for them to float to the top.

Once the rice cakes are cooked, add an additional 0.5 tbsp of soy sauce and about 1 tsp of sesame oil, mixing well.

Taste the soup and adjust seasoning if necessary.

Serve the soup in a bowl, garnished with additional seaweed and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens