Korean Gluten-Free Rice Cake Soup (Tteokbokki Soup)

Allergens

Gluten (if using soy sauce) - Eggs

Ingredients

• 100g gluten
• free rice cakes (Tteok)
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1/2 cup Korean gochujang (red chili paste)
• 1/2 cup soy sauce (gluten
• free, if desired)
• 1/4 cup sugar
• 2 cloves garlic, minced
• 1/2 onion, thinly sliced
• 3 green onions, chopped
• 1 package enoki mushrooms
• 2 hard
• boiled eggs, halved
• 1 tablespoon sesame oil
• 1 teaspoon black sesame seeds

Instructions

1. Begin by bringing the chicken broth to a boil in a large pot over medium heat. Add the gluten free rice cakes and cook for 3 minutes, or until they float to the surface. In a separate bowl, mix together gochujang, soy sauce (if using), sugar, minced garlic, and sesame oil. Gradually stir this mixture into the boiling broth, followed by the thinly sliced onion. Allow to simmer for 5 minutes before adding the enoki mushrooms. Cook for an additional 2 3 minutes until heated through. To serve, ladle the soup into bowls and garnish with chopped green onions, hard boiled egg halves, and a sprinkle of black sesame seeds.

Chef’s Insight

The key to this dish is finding the perfect balance between spicy and sweet, so adjust the sugar and gochujang to your preference.

Notes

Feel free to add other vegetables or protein sources like cubed chicken or pork for added nutrition and taste.