Today, I’m sharing with you Korean Rice Cake Soup / Tteokguk – Vegetarian version recipe! 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!!
Also everybody trying to eat healthy this year and I wanted to help you the way I could.
These days some kids don’t even know what is vegetables and I think it is a very serious issue.
I hope this recipe can help you and give you better idea about vegetarian meals!!
Watch my Vegetarian Rice Cake Soup Recipe (Tteokguk Recipe) on YouTube!
It will help you to follow the direction easier.
Vegetarian Rice Cake Soup Recipe (Tteokguk Recipe)
5″x 5″ dried kelp (dasima / kombu)
5 to 6 dried shiitake mushrooms
1 egg, separated
2 teaspoons toasted sesame oil
1 Tablespoon Sempio Hyangshin sauce for stir-fry(향신간장/볶음용)*
10 oz. Korean thinly sliced rice cake, soak in cold water for 30 minutes
1 1/2 Tablespoon Sempio Yundoo*
1 green onion, thinly sliced
2 Tablespoons seasoned seaweed snack(seasoned seaweed crumbles)*
1/2 teaspoon toasted sesame seeds
salt and pepper for tasting
Soak dried kelp and shiitake mushrooms in 4 1/2 cold water for 30 minutes. Bring to boil, when it’s start boiling take out kelp and skim all the foams. Reduce heat to medium and simmer for 20 minutes.
Meanwhile, season each white and yellow egg with salt. Whisk until salt dissolved. Heat a nonstick skillet over medium heat; add cooking oil and swirl to coat. Pour white and yellow egg one by one separately. Cook 1 minute and flip over, and cook another 1 minute and remove from skillet, set aside.
Take out shiitake mushrooms from broth, let it cool so you can handle with your hand.
Squeeze out access water from mushrooms and slice thinly.
Heat same skillet we used for egg, add sesame oil and mushroom. Add Sempio Hyangshin sauce, stir fry for 2 minutes. Remove from heat, set aside.
Cut white and yellow egg omelets into long thin strips.
Add rice cake into broth, bring to boil and cook 3 minutes. Remove from heat; add Sempio Yundoo, salt and pepper for taste, stir.
Assemble rice cake in 2 bowls. First, fill up 2/3 of bowl with rice cake soup, top with mushrooms, white and yellow omelets, sliced green onion, sesame seeds and if you have it, seasoned seaweed.
Drizzle a couple drops of sesame oil and enjoy!!
*Yundoo – http://www.hmart.com/shopnow/shopnow_newsearch.asp
*Korean Drinking Black Vinegar – http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801005213073
I wish all the happiness and success for you!!!!
Stay awesome and try this recipe one day!!
Good luck in your kitchen!!
Sempio’s Official English Website – http://www.sempio.com/eng/