Korean
Vegetarian Tteokguk (Mushroom & Tofu)
70
Mins
4
Serves
400
Kcal
- •1 pack (500g) Tiger Tiger Sliced Rice Cake
- •150g shiitake or king oyster mushrooms, sliced
- •200g firm tofu, cut into bite-sized cubes
- •8 cups (1.8L) vegetable broth
- •4 dried shiitake mushrooms
- •1 piece kombu (dried kelp), about 10cm square
- •½ daikon radish, chunked (or use 1 small onion if unavailable)
- •4 garlic cloves, finely minced
- •2 tablespoons soy sauce
- •1 tablespoon sesame oil
- •1 teaspoon salt (to taste)
- •½ teaspoon ground black pepper
- •2 large eggs (omit for vegan)
- •2 spring onions, thinly sliced on the diagonal
- •2 sheets roasted seaweed (gim/nori), cut into thin strips
- •1 teaspoon toasted sesame seeds, to garnish
- •1 teaspoon vegetable oil (for egg garnish)
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Make the Broth: In a large pot, combine 8 cups of water with the dried shiitake mushrooms, kombu, and daikon chunks. Simmer over low heat for 25-30 minutes. Strain and discard the solids, keeping the broth.
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Soak Rice Cakes: While the broth simmers, soak the Tiger Tiger Sliced Rice Cakes in cold water for 20-30 minutes. Drain and set aside.
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Sauté Mushrooms & Tofu: Heat the sesame oil in a separate pan over medium heat. Add the fresh sliced mushrooms and minced garlic, sauté for 3-4 minutes until softened and fragrant. Add the tofu cubes and pan-fry until lightly golden on the edges (4-5 minutes).
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Combine & Build Flavour: Add the sautéed mushrooms, tofu, and soy sauce to the strained vegetable broth. Bring to a gentle simmer for 5 minutes to let the flavours meld.
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Make Egg Garnish (Jidan): Separate the egg yolks from the whites, lightly beat each, and cook as thin omelettes in a non-stick pan. Roll up and slice into thin ribbons. (Skip for vegan version.)
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Cook Rice Cakes: Add the drained Tiger Tiger Sliced Rice Cakes to the simmering broth. Cook for 5-7 minutes until soft, chewy, and floating to the surface.
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Season & Finish: Taste and adjust with salt and pepper. The broth should be deeply umami, earthy, and clean.
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Serve: Ladle into bowls and top with egg jidan ribbons (if using), sliced spring onions, seaweed strips, and toasted sesame seeds.