Light Korean Rice Cake Soup with Vegetables Recipe
A delicate vegetable soup with soft tteok rice cakes, in a milder, everyday meatless version. The broth is lightly garlicky and sesame-scented, and the sliced rice cakes are pleasantly bouncy, a bit like very soft potato dumplings. In Korea, soups like this are often eaten on cooler days as a quick, warming midweek meal.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- rice cakes (tteok) - 300 g
- vegetable broth - 1.2 l
- carrot - 1 piece
- zucchini - 1 piece
- onion - 1 piece
- garlic - 3 clove
- soy sauce - 3 tablespoons
- sesame oil - 1 tablespoon
- spinach - 60 g
- chives - 3 tablespoons
- black pepper - 0.25 teaspoons
- salt
Main Ingredient:
rice noodles
Preparation
- Rinse the rice cakes in a sieve under cold water to separate them. If they are very hard and dry, cover them with warm water for 10 minutes, then drain.
- Peel the onion and slice it into thin wedges. Peel the carrot and cut it into thin half-slices. Wash the zucchini and cut it into half-slices about 0.5 cm thick.
- Finely chop the garlic. Rinse and dry the spinach; tear larger leaves into smaller pieces. Finely chop the chives.
- In a large pot, heat the sesame oil over medium heat for about 1 minute. Add the onion and sauté for 3–4 minutes, stirring, until it softens and turns slightly translucent but not browned.
- Add the chopped garlic and cook for another 30–40 seconds, until it becomes very fragrant; be careful not to let it burn.
- Pour in the vegetable broth, add the carrot and zucchini. Bring to a boil, then reduce the heat and simmer for 8–10 minutes, until the vegetables are tender but still slightly firm.
- Add the soy sauce and taste the broth; if needed, season with a little salt. Add the rice cakes and cook for 5–7 minutes, until they are soft inside but still slightly chewy when bitten.
- Finally, add the spinach and cook for another 1–2 minutes, until the leaves wilt and turn a vibrant green.
- Ladle the soup into bowls, sprinkle with chopped chives and freshly ground black pepper. Serve hot, preferably right after cooking, when the rice cakes are at their most delicate.
Storage
In fridge:
2 days
Freezing:
No
Zupa przechowywana w lodówce gęstnieje, bo kluski ryżowe chłoną płyn; przy podgrzewaniu dolej trochę wody lub bulionu i delikatnie wymieszaj.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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