Tteokguk (Korean Rice Cake Soup) - Dairy & Egg Free

Ingredients

• about 450 g Tteok (Korean Rice Cakes)
• 6 cups Beef Broth (low sodium)
• 1/2 cup Shiitake Mushrooms, sliced
• 2 cloves Garlic, minced
• 2 stalks Green Onions, chopped
• 1 tablespoon Soy Sauce (gluten-free tamari)
• 1 teaspoon Sesame Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 sheets Dried Seaweed (kim) roasted

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the about 450 g Tteok (Korean Rice Cakes) under cold running water until the water runs clear. This prevents them from sticking together.
2. 2In a large heavy-bottomed pot, bring the 6 cups Beef Broth (low sodium) to a rolling boil over high heat, about 5-7 minutes.
3. 3Add the 1/2 cup Shiitake Mushrooms, sliced, and the 2 cloves Garlic, minced, to the boiling broth. Let them simmer for 2 minutes.
4. 4Carefully add the rinsed about 450 g Tteok (Korean Rice Cakes) to the pot. Reduce the heat to medium, maintaining a gentle simmer, and cook for 8 to 10 minutes, or until the rice cakes are soft and chewy when tasted. Stir occasionally to prevent sticking.
5. 5Stir in the 1 tablespoon Soy Sauce (gluten-free tamari) and the 1 teaspoon Sesame Oil. Add the 1/4 teaspoon Salt and 1/4 teaspoon Black Pepper.
6. 6Ladle the hot soup into 4 individual bowls. Garnish each bowl with the 2 stalks Green Onions, chopped, and 2 sheets Dried Seaweed (kim) roasted, crumbled.
7. 7Serve the Tteokguk immediately while hot.

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