clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Vegan Korean Rice Cake Soup

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

  • Author: Remy
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 1-2 servings 1x
  • Category: main dishes
  • Method: boiling
  • 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.

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