The Best 3 Vegan Tteokguk Recipes for Lunar New Year (Rich, Traditional, Plant-Based) скачать в хорошем качестве

The Best 3 Vegan Tteokguk Recipes for Lunar New Year (Rich, Traditional, Plant-Based)

Happy New Year! Today is Lunar New Year. This Video is about cooking easy Korean Vegan Tteokguk(Ricecake Soup) for for this year. Hope you enjoy! 🥕Full recipes below (link coming soon!) 🥕Timeline 0:22 Introduction 1:07 Recipe 1. Basic Tteokguk 기본 떡국 8:28 Recipe 2. Cashew Tteokguk 캐슈 떡국 13:18 Recipe 3. Pine Nut Tteokguk 잣 떡국(사찰식) 🥕Social Media -Linktree: https://linktr.ee/dodam_dodam -Instagram:   / kind_vege   -TikTok:   / kindvege   1. Basic tteokguk 기본 떡국 🍄Servings: 1-2 🍄Ingredients: 4 sheets of kelp, 2 dried shiitake mushrooms, 1 whole onion, 1 clove of garlic, 1 green onion, 100g radish, 100g rice cakes for tteokguk (rice cake soup), 400ml water, salt, pepper, 1 tablespoon soy sauce for soup, carrot, seasoned laver powder, sesame oil, brewed soy sauce 🍄Recipe: Boil the kelp, dried shiitake mushrooms, whole onion, whole garlic, radish, and the white part of the green onion in water to make the vegetable stock. (For at least 30 minutes.) Soak the rice cakes for tteokguk in water separately. Drain the boiled shiitake mushrooms, squeeze out the water, slice thinly, and place in a pot. Place the boiled vegetable stock in the pot. Add the rice cakes to the vegetable stock, add salt and soy sauce, and bring to a boil, stirring occasionally. Boil until the rice cakes float to the surface and are soft. Place in a bowl. Slice the green parts of the green onion thinly and garnish with the garnish. Sprinkle with seasoned seaweed powder. If you don't have seasoned seaweed, add a few drops of sesame oil. Enjoy! 2. Cashew tteokguk 캐슈넛 떡국 🍄Servings: 1~2 🍄Ingredients: 2~4 sheets of kelp, 1~2 dried shiitake mushrooms, 100g rice cakes for tteokguk (rice cake soup), 30g roasted cashews 400ml water, salt, pepper, 1 tablespoon soy sauce, green onions, carrots, seasoned seaweed flakes, sesame oil, brewed soy sauce 🍄Recipe: Soak the kelp and dried shiitake mushrooms in cold water to make the broth. (At least 30 minutes) Soak the rice cakes for tteokguk separately in water. Place the roasted cashews and water in a blender and blend until very fine (at least 1 minute). Pour the ground cashew milk into a pot and bring to a boil over medium heat. Once it boils, add a spoonful of cold water to bring it to a boil. (Optional) Add the rice cakes for tteokguk (rice cake soup), salt, soy sauce, garlic powder and bring to a boil while stirring. You can also add a little pepper. Simmer until the rice cakes float to the surface and are soft. Place in a bowl. In a pan, lightly sauté the carrots and green onions, and the soaked shiitake mushrooms, thinly sliced, with sesame oil and salt (or brewed soy sauce). Garnish with the stir-fried carrots, stir-fried green onions, and stir-fried shiitake mushrooms along with the seasoned seaweed powder. If you don't have seasoned seaweed, add a few drops of sesame oil. Enjoy! 3. Pine nut tteokguk 잣 떡국 (Temple food version 사찰식) 🍄Servings: 1~2 🍄Ingredients: 2~4 sheets of kelp, 1~2 dried shiitake mushrooms, 100g rice cakes for tteokguk (rice cake soup), 20g pine nuts, 1/4 pack soft tofu, 400ml water, salt, pepper, 1 tablespoon soy sauce, carrot, seasoned laver powder, sesame oil, brewed soy sauce 🍄Recipe: Soak the kelp and dried shiitake mushrooms in cold water to make the broth. (For at least 30 minutes.) Soak the rice cakes for tteokguk separately in water. Toast the pine nuts in a pan for about 1 minute until golden brown. Place the roasted pine nuts, soft tofu, and water in a blender and blend until very fine (for at least 1 minute). Pour the ground pine nut water into a pot and bring to a boil over medium heat. Once it boils, add a spoonful of cold water to bring it to a boil. (Optional) Add the tteokguk rice cakes, salt, and soy sauce, and bring to a boil while stirring. You can also add a little pepper. Simmer until the rice cakes float to the surface and are soft. Place in a bowl. In a pan, thinly slice the carrots and soaked shiitake mushrooms and lightly sauté them in sesame oil and salt (or brewed soy sauce). Garnish with the seasoned seaweed flakes, the stir-fried carrots, the stir-fried shiitake mushrooms, and the pine nuts. If you don't have seasoned seaweed, add a few drops of sesame oil. Enjoy!