Tteokguk Vegan: A Plant-Based Twist to a Traditional Korean Dish

Tteokguk is a beloved Korean dish enjoyed during the Lunar New Year, but it’s not just a seasonal favorite. This hearty soup, made with sliced rice cakes, is a staple in Korean cuisine and can be enjoyed year-round. However, for those following a plant-based diet, the traditional recipe can pose a challenge due to its reliance on beef or anchovy broth. That’s where Tteokguk Vegan comes in, offering a delicious alternative that’s both meat and fish-free. In this article, we’ll explore the origins of tteokguk, its cultural significance, and how to make a vegan version of this beloved dish.

Origins and Significance of Tteokguk

Tteokguk is believed to have originated in the Silla period of Korean history, which lasted from 57 BC to 935 AD. The dish was initially served as a royal cuisine but eventually became popular among commoners. According to Korean tradition, eating tteokguk during the Lunar New Year brings good luck and symbolizes turning a year older. The long, cylindrical shape of the rice cakes represents longevity, while the act of slicing them signifies the cutting of old ties and beginning anew.

The Traditional Tteokguk Recipe

The traditional tteokguk recipe calls for beef or anchovy broth, which can make it challenging for those following a plant-based diet. To make the traditional recipe, you’ll need the following ingredients:

• 1 pound of sliced rice cakes
• 8 cups of beef or anchovy broth
• 4 garlic cloves, minced
• 1 tablespoon of soy sauce
• 2 tablespoons of sesame oil
• 4 eggs
• 4 green onions, sliced thinly
• Salt and pepper to taste

To make the soup, bring the broth to a boil and add the sliced rice cakes, garlic, soy sauce, and sesame oil. Let it simmer for about 15 minutes until the rice cakes are tender. In a separate pot, boil the eggs until they’re hard-boiled. Remove the shells and slice them in half. Add the sliced green onions to the soup and season with salt and pepper. Serve the soup hot, with half an egg in each bowl.

Tteokguk Vegan: A Plant-Based Alternative

For those following a plant-based diet, there are several ways to make tteokguk vegan. One popular method is to use a mushroom or vegetable broth as a base. You can also add protein-rich ingredients like tofu or tempeh to the soup. Here’s a simple vegan tteokguk recipe that’s easy to make at home:

Vegan Tteokguk Recipe

Ingredients

• 1 pound of sliced rice cakes
• 8 cups of mushroom or vegetable broth
• 4 garlic cloves, minced
• 1 tablespoon of soy sauce
• 2 tablespoons of sesame oil
• 1 block of firm tofu, sliced into small cubes
• 4 green onions, sliced thinly
• Salt and pepper to taste

Instructions

1. In a pot, bring the mushroom or vegetable broth to a boil.
2. Add the sliced rice cakes, garlic, soy sauce, and sesame oil to the pot. Let it simmer for about 15 minutes until the rice cakes are tender.
3. Add the sliced tofu to the soup and let it cook for a few minutes until heated through.
4. Add the sliced green onions to the soup and season with salt and pepper.
5. Serve the soup hot and enjoy!