Vegan Dduk Guk - Korean Rice Cake Soup (vegan, gluten free, oil free)
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.
Servings: 1 -2 servings
Ingredients
- 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
- 1-2 tsp gluten free soy sauce
- salt and pepper
- 1 1/2 cups dry sliced rice cakes
- optional
- 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
Instructions
- 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.