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korean new year food korean rice cake soup tteokguk

Vegan Tteokguk | Korean Rice Cake Soup

Make this Korean rice cake soup in vegan style for Korean New Year food or any time of the year.
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Servings: 2
Course: Main Course, Soup
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 200 g Tteokguk rice cake 200g
  • 100 g Bean curd sheet
  • 1 tsp Black salt (Kala Namak)
  • 1 sheet Nori seaweed
  • 8 Vegetable dumplings (Optional)
Broth
  • 10 g Dried wakame
  • 1 tbsp Minced garlic
  • 1 medium Leek
  • 400 ml Oat milk
  • 400 ml Water
  • 1 tbsp Soy sauce
"Meat" Garnish
  • 300 g Medium to Firm Tofu
  • 1 tbsp Soy sauce
  • 1/2 tbsp Neutral oil

Method
 

"Egg" Garnish
  1. In a bowl, pour water and leave the bean curd sheets for 30 minutes.
  2. Take the bean curd sheets out and Boil them for 5 minutes. Then take it out and season it with black salt. Then thinly slice them.
Making Soup
  1. In a large pot, pour water and put dried wakame and leave it for 30 minutes.
  2. In the meantime, slice leeks into oval shapes.
  3. Start boiling water with wakame. Then add minced garlic, sliced leeks, and Tteokguk rice cake. You can put in the optional dumplings now. Season it with soy sauce.
  4. Cook for 10 minutes. Taste and adjust the seasoning with salt.
"Meat" Garnish
  1. Heat a frying pan. Pour 1/2 tbsp of neutral-tasting oil.
  2. Crush the tofu into minced meat texture, and put it in the pan. You may also dice the tofu into small cubes of 1cm in width, length, and height. Stir-fry the tofu. Sprinkle the soy sauce evenly on the tofu.
  3. Fry until the moisture in the tofu is gone. The tofu will get smaller and firmer in texture.
Plating Tteokguk
  1. Cut the seaweed sheet into thin slices with scissors.
  2. In a bowl, pour rice cake as you like. Then put the meat garnish, egg garnish, seaweed.
  3. Freshly grind black pepper on the top of the bowl, and serve!