“Vegetarian Korean Royal Court Rice Cake Soup (Hwae-yeon-bbang Tteokkuk)”
This vegetarian Korean dessert recipe for Hwae-yeon-bbang Tteokkuk showcases an easy and delicious way to enjoy a traditional dish. With its mouthwatering combination of rice cake, jujubes, and apricots, this recipe is perfect for any occasion, offering both flavor and visual appeal.
Allergens
None (Excluding potential cross-contamination in the ingredients)
Ingredients
- 200g rice cake (sold as tteok or dduk)
- 1 L water
- 30g dried jujubes (daechu), rinsed and halved
- 30g dried apricots, rinsed and halved
- 2 tbsp brown sugar, or to taste
- Pinch of cinnamon powder
- A pinch of ground ginger
- A pinch of salt
Instructions
- In a large pot, combine water, rice cake, jujubes, apricots, brown sugar, cinnamon, ginger, and salt. Bring to a boil over medium heat, then lower the heat to simmer.
- Simmer for 30 minutes or until the rice cakes are heated through and have absorbed the flavors of the soup. Stir occasionally to prevent sticking.
- Remove from heat and let it sit for a few minutes before serving. Enjoy your vegetarian Korean Royal Court Rice Cake Soup!
Chef’s Insight
The combination of jujubes and apricots is a perfect blend of sweetness that complements the chewy texture of the rice cake, providing an enjoyable sensory experience.
Notes
This recipe is vegetarian, but it's also vegan-friendly if no animal-derived sugar was used.