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Vegan Korean Rice Cake Soup

Vegan Dduk Guk – Korean Rice Cake Soup (vegan, gluten free, oil free)

  • Author: Remy
  • Total Time: 1 hour 5 minutes
  • Yield: 1-2 servings 1x
  • Diet: Vegan


Classic Vegan Korean Rice Cake Soup. This delicious vegan version of a classic comfort dish is easy to make and it’s also gluten free, refined sugar free and oil free as well.


  • 4 cups water or light vegetable broth
  • 1/2 large onion
  • 4 green onion stems (the white base section, save the green tops for garnish)
  • 5 cloves garlic, smashed
  • kelp/dashi kombu (dried seaweed) – I used a piece about the size of 2 square sticky notes
  • 1 1/2 cups cubed daikon/asian radish
  • 12 tsp gluten free soy sauce
  • salt and pepper
  • 1 1/2 cups dry sliced rice cakes


  • vegan “egg” to top (I used JUST vegan folded egg)
  • 1/2 nori sheet, sliced thinly
  • green onion, sliced
  • sesame oil to taste
  • white pepper to taste


  • To prepare broth, bring water, onion, green onion stems, garlic, kombu and radish to a boil. Lower heat to a low simmer and let cook, halfway covered for about 45 minutes. You can also do this using an instant pot to save time.
  • Once broth is ready, season with soy sauce, salt and pepper to taste. Add additional water as needed if broth is too salty. Bring broth back to a low boil.
  • Rinse rice cakes in cool water, and break pieces up, then add to the boiling broth. Cook for 3-5 minutes, or until rice cake is soft. Turn the heat off and serve.
  • To garnish, add sliced vegan “egg”, nori or seasoned laver and chopped green tops of green onions. You can also add sesame oil to taste and white pepper if desired.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: main dishes
  • Method: boiling

Keywords: asian, korean, dduk guk, rice cake, oil free, soup, broth, gluten free vegan