Vegan Brown Rice Tteokguk

Name: Vegan Brown Rice Tteokguk
Total time: 1 min
Cuisine: Korean
Ingredients: Brown rice rice cakes as needed; Onion 1; Carrot 1; Zucchini as needed; Radish 1 slice; Shimeji mushroom as needed; Parsley as needed; Salt as needed; Perilla powder as needed

A healthy vegan brown rice tteokguk recipe to enjoy for the Lunar New Year. It is a soup dish made with brown rice rice cakes, which are easy to digest and help regulate insulin secretion, along with various vegetables.

KoreanSoup & Stew

⏱️ 1 min total📝 12 steps

🍳 Start Cooking

What You'll Need

Brown rice rice cakesas needed

Onion1

Carrot1

Zucchinias needed

Radish1 slice

Shimeji mushroomas needed

Parsleyas needed

Saltas needed

Perilla powderas needed

Instructions

Soak fresh brown rice rice cakes in water to soften.

Thinly slice the onion.

Cut the zucchini into bite-sized pieces.

Thinly slice the radish.

Clean and prepare the mushrooms.

Bunch the parsley with your hands and chop finely.

Heat oil in a pan and stir-fry the onion over low heat to draw out the flavors for the broth.

Add salt to the stir-fried onions to draw out moisture and enhance the flavor.

Add the carrots, zucchini, radish, and mushrooms and stir-fry together.

Once the vegetables are cooked, pour in water to create the broth.

When the broth begins to boil, reduce the heat and add the brown rice rice cakes.

⏱️ 1m 0s

Finally, add the parsley and turn off the heat.