MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tteokguk (Vegan Rice Cake Soup With Dumplings)
 Categories: Korean, Soups
      Yield: 8 Servings
 
      1 md Russet potato; unpeeled
      1    White portion of leek;
           - head intact
      3    Scallion whites;
           - heads intact
    1/4 md Yellow or white onion;
           - unpeeled, head intact
    1/2 lg Carrot; unpeeled
      5 cl Garlic; up to 6, unpeeled
      3    Korean radish peel strips
           - (6x1"); up to 4
      2 tb Toasted sesame oil
      1 ts Sea salt
      1 ts Black pepper
      8 c  Filtered water
      2    Dried shiitake mushrooms
      3    Dried kelp pieces (2x2")
      1 lb Korean rice cakes; ovals,
           - not tubes
      2 tb Toasted sesame oil;
           - plus more for garnish
      2 ts Salt
      2 ts Pepper
      2 tb Extra virgin olive oil
      2    Scallions whites; chopped
    1/2 c  Onion; julienned
      2 c  Yellow or Yukon gold potato;
           - julienned
    1/2 c  JUST Egg
      2 c  Frozen dumplings
      2    Scallion greens; chopped
    1/4 c  Toasted sesame seeds
      1    Sheet roasted seaweed;
           - cut into ribbons
 
  Preparation time: 25 minutes
  Cooking time: 85 minutes
  
  The perfect soup for your New Year's celebration or just a random day!
  
  Make the Korean Vegetable Broth:
  
  Scrub your vegetables thoroughly to remove any dirt or impurities.
  
  After cleaning your vegetables, rough chop the potato, leek, onion,
  scallion whites, and carrot into large hunks. Cut the garlic cloves in
  half. Peel the radish so that you have two to three 6x1" strips.
  Then, add sesame oil to a large stock pot or Dutch oven over
  medium-low heat, together with the rough chopped vegetables, garlic
  cloves, radish peel, salt and pepper. Sauté for about 2 minutes
  until the vegetables begin to brown. Add 8 cups of filtered water,
  together with dried mushrooms and kelp. Use a wooden spoon to scrape
  up any brown bits from the bottom of your pot and incorporate into
  your liquid.
  
  Increase your heat to high and bring the contents of your pot to a
  boil (about 5 to 7 minutes). Then, reduce your heat to medium-low and
  simmer your liquid for about 45 to 60 minutes, until the amount of
  liquid has visibly reduced by about 25%.
  
  Strain your liquid through a mesh strainer or a chinois into a large
  container (I used an 8 cup liquid measuring glass). You should end up
  with roughly 6 cups of Korean vegetable broth.
  
  Make Vegan Rice Cake Soup:
  
  If you are using frozen rice cakes, thaw them in the refrigerator
  overnight or stick them in the microwave for about 1 to 2 minutes,
  until they are no longer frozen together. Add your rice cakes to a
  large bowl, pulling apart any large chunks of stuck-together rice
  cakes. Add 1 tb of toasted sesame oil, 1 ts of salt, and 1 ts of
  black pepper. Stir the bowl of rice cakes until they are all evenly
  coated. Set aside.
  
  To a large Dutch oven over medium-high heat, add 1 tb of extra virgin
  olive oil and 1 tb of toasted sesame oil. When it begins to shimmer
  (about 1 minute), add the scallion whites and julienned onion,
  together with 1 ts of salt and 1 ts pepper. Sauté for about 2 to 3
  minutes, until the onion begins to grow translucent. Then, add your
  potatoes and sauté for an additional 2 minutes, until the potatoes
  start to get soft. Finally, add your marinated rice cakes to the pot
  and stir until the rice cakes are evenly coated and incorporated into
  your veggies.
  
  Add the vegetable broth to your sautéed vegetables, using a wooden
  spoon to scrape up any brown bits on the bottom of your pan. Bring
  the contents of the pot to a boil and then reduce heat to medium-low
  and simmer for about 10 minutes, until potatoes are almost cooked
  (about 10 minutes).
  
  continued in part 2
 
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