Korean Gluten-Free Rice Cake Soup (Tteokguk) Recipe: A Delightful Dessert for Your Special Occasions
Discover a scrumptious and gluten-free adaptation of the traditional Korean dessert, Tteokguk. This delectable rice cake soup with mixed berries is perfect for special occasions and can be enjoyed by everyone, regardless of dietary restrictions. Follow this easy recipe and create a visually stunning and flavorful dish to impress your guests.
Allergens
N/A (This recipe is gluten-free and allergen-friendly)
Ingredients
- 150g gluten
- free rice cake (Tteok)
- 4 cups water
- 1/2 cup sugar
- 1/4 cup rice wine (optional)
- 1/2 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp nutmeg, ground
- 1/2 cup mixed berries (fresh or frozen)
- 1 tbsp honey
- Green onion for garnish
Instructions
- In a large pot, bring water to a boil and add gluten free rice cakes. Cook for 5 minutes or until softened. Remove from heat and set aside.
- In another pot, combine sugar, rice wine (if using), and spices (cinnamon, ginger, and nutmeg). Stir well and bring to a simmer over medium heat.
- Add the cooked rice cakes to the pot with the sweetened spice mixture. Gently stir to coat the rice cakes evenly. Cook for 2 3 minutes to allow flavors to meld.
- Add mixed berries and honey to the soup. Stir gently and cook for another 2 minutes until heated through.
- Remove from heat and let it sit for a minute to cool slightly.
- Serve in individual bowls, garnished with thinly sliced green onion. Enjoy your gluten free Korean Tteokguk!
Chef’s Insight
The key to perfecting this gluten-free Tteokguk is balancing the flavors and textures of the rice cakes, soup, and fruit. Don't be afraid to adjust seasonings to your taste preference.
Notes
This recipe is designed to be cinematic, sensory, and SEO-optimized for online readers.