Souperchef Special | Vegan Doenjang Tteokguk
(Vegan | No Garlic & Onion | Dairy-Free | Contains Gluten)
Tteokguk is one of my daughter’s favourite soups at home. She loves the chewy tteok (rice cakes) cooked with oxtail, finished off with beef slices and carrots. Here, I have decided to make a vegan version inspired by the original beef version and combined with doenjang (miso paste) to make a tteokguk X soondubu jjigae, which is one of my favourite Korean stews. The white tteok symbolizes purity and cleanliness and it is very much a family affair to come together to make the tteok from scratch. Kids will have to eat it if they want to grow one year in age. It is really amazing that we are all so similar in our cultures and traditions. In the new year, the Koreans will go back to their hometown to pay their respects to their parents, and children will receive blessings from their elders.
It is also well known that eating tteokguk will bring good luck and fortune too, so it is my wish that all who eats this soup in our Chinese Lunar New Year will have good luck! May all your heart’s desires be granted.
Ingredients: Napa cabbage, carrots, spinach, shiitake mushrooms, black fungus, king oyster mushrooms, zucchini, tteok (rice cakes), beancurd, gingko nuts, ginger, sesame oil and soy sauce.
Condiments: Omelette strips, shredded seaweed, chopped spring onion, toasted white sesame seeds and a drizzle of sesame oil.