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Vegetarian Rice Cake Soup

Seonkyoung's picture
In this video I'm going to show you how to make Korean Rice Cake Soup - Vegetarian version! YAY! 10th FEB 2013 was Lunar New Year (Chinese new year) and Korea also celebrate! Normally Korean rice cake soup made with beef bone broth(sagol), beef bulgogi(Korean BBQ beef) on top, but I was thinking, why not make vegetarian version?! I met lots of new people last couple of weeks who are vegetarians(or even people eat seafood but no meat). I was very impressive and surprised that there are many many many vegetarians out there! - Living in deep south, it's hard to meet vegetarians. So I inspired from them, so thank you my new vegetarian friends!!
Ingredients
  Kelp 25 Inch (dasima or kombu)
  Dried shiitake mushroom 6
  Eggs 1 Medium, separated
  Toasted sesame oil 2 Teaspoon
  Sempio hyangshin sauce 1 Tablespoon (for stir fry)
  Korean rice cake 10 Ounce, thinly sliced
  Sempio yundoo 1 1⁄2 Tablespoon
  Green onion 1 Medium, thinly sliced
  Seasoned seaweed snack 2 Tablespoon (Optional)
  Toasted sesame seeds 1⁄2 Teaspoon
  Salt and pepper To Taste
  Cooking oil 1 Teaspoon
Directions

GETTING READY
1. In a bowl, soak, the rice cakes in cold water for 30 minutes.
2. Using sharp knife, chop the green onions.

MAKING
3. In a large pot, pour 4 ½ cups of water and soak in kelp and mushrooms for 30 minutes to extract all the flavour.
4. Place the pot with soaking kelp over medium heat and bring to a boil.
5. As the water starts to boil, remove kelp and discard, remove the foam from the surface, and let the mushrooms simmer for 15 to 20 minutes.
6. In a 2 small bowl, break an egg and separate yolk and place in 1 bowl and white in other.
7. Season the yolk and white with salt to taste.
8. In a non-stick pan over medium heat, heat oil, pour the egg white and yolk separate and cook for 2 minutes each side to make omelettes, remove and allow to cool.
9. Cut the yolk and white omelette in thin strips and set aside.
10. Remove the mushroom from broth and reserve and slice the mushrooms.
11. Raise the heat and bring broth to a boil, add in the drained rice cakes, and allow to boil for 3 to 5 minutes.

FINALIZING
12. Turn off the heat and add yundoo, salt and pepper, to the rice cake mixture and stir.
13. In a the same omelette pan, saute the mushrooms, add in Sempio Hyangshin sauce, stir to mix, add in the sesame oil and cook for 3 minutes.

SERVING
14. In a soup bowl, spoon the broth with rice cakes, top with sliced mushroom, egg white and egg yolk omelette strips and green onions.
15. Sprinkle the sea weed, sesame seeds and drizzle sesame oil on top.
16. Serve the soup hot with small glass Korean deinking black vinegar.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Korean
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shiitake Mushroom
Preparation Time: 
65 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6
Subtitle: 
Tteokguk

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