Craving a warm, comforting bowl of soup that's both delicious and entirely plant-based? Look no further than this veganized version of Tteokguk, Korea's beloved rice cake soup traditionally enjoyed on New Year's Day. This recipe beautifully balances savory broth, chewy rice cakes (tteok), and vibrant vegetables, creating a satisfying and flavorful experience perfect for any time of year. Forget the complicated versions; this recipe is surprisingly easy to make, even for beginner cooks. It's a testament to how easily traditional dishes can be adapted to accommodate different dietary needs without sacrificing taste.
This vegan Tteokguk retains all the heartiness and comforting qualities of the original while showcasing the versatility of plant-based ingredients. We'll guide you through each step of creating this flavorful masterpiece, using readily available ingredients and simple techniques. Ready to dive into this delicious and satisfying vegan journey? Let's get started with the step-by-step instructions below!
Tools Needed
- Pot
- Fine Mesh Sieve or Cheesecloth
- Food Processor or Mortar and Pestle
Ingredients
- Dried Shiitake Mushrooms
- Thin Oval Rice Cakes (Tteok)
- Onion: 1
- Garlic: 1 head
- Water
- Tashima (Dried Kelp)
- Mirin (Sweet Rice Wine)
- Soy Sauce
- Neutral Oil
- Scallions
- Kim or Nori
- Sesame Oil
- Ground Sesame Seeds
- Pepper
- Korean Soy Sauce (Gukgantang)
- Salt
- Vegan Fish Sauce Substitute (optional)
Step-by-Step Instructions
Step 1. Prepare the Broth
- Lightly scorch the onion in a dry pot over medium heat for a deeper roasted flavor. You can remove the skin if you prefer a lighter broth.
- Add water, tashima (dried kelp), garlic, and mushrooms to the pot. Bring to a boil, scraping the bottom to loosen caramelized bits. Skim off any scum.
- Reduce heat to low and simmer for 30 minutes to an hour.
- Strain the broth through a cheesecloth or fine mesh sieve, squeezing out all the flavors.
- Season the broth with pepper, gukgantang (Korean soy sauce for soups), salt, and optional vegan fish sauce substitute. Taste and adjust seasoning.
Step 2. Prepare the Garnishes
- Slice shiitake mushrooms, sauté them in oil until softened, then add minced garlic, mirin, and soy sauce. Reduce liquid to concentrate flavor.
Step 3. Cook the Rice Cakes
- Soak the rice cakes (tteok) in cold water for at least half an hour.
- Bring the broth to a boil, add the rice cakes, and gently stir to prevent clumping. Boil for 2-3 minutes until soft but still chewy.
Step 4. Serve and Enjoy
- Serve piping hot with all prepared garnishes (scallions, kim or nori, sesame oil, ground sesame seeds).
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- Don't overcook the rice cakes; they should remain chewy.
Nutrition
- Calories: approximately 400-500
- Fat: 5-10 g
- Carbs: 80-90 g
- Protein: 10-15 g
FAQs
1. Can I use different types of rice cakes?
Yes! While garaetteok (cylindrical rice cakes) are traditional, you can substitute with other types of tteok, like ddeokbokki tteok (flatter, smaller rice cakes). Adjust cooking time as needed.
2. What can I substitute for the soy sauce?
For a richer umami flavor, you could use a combination of tamari and mushroom broth. Coconut aminos are another good soy-free alternative.
This vegan Tteokguk recipe offers a delicious and accessible way to enjoy a classic Korean dish. With its simple ingredients and straightforward method, it's a perfect addition to your plant-based repertoire. Enjoy the warmth and comforting flavors of this satisfying and healthy soup!