♥ Please Subscribe my channel for more delicious recipes!\rbr\rbr\rbr♥ Visit my website for written recipes and everyday meal! - \rbr\rbr♥ Add me on Facebook for everyday update!- \rbr\rbr♥ Follow me on Instagram!- @Seonkyoung\rbr\rbr♥ Follow me on Twitter! - \rbr\rbr♥ Any Questions! :D - seonkyounglongest@yahoo.com\rbr\rbr\rbr\rbrHi everyone! \rbrWelcome to my cooking channel (food channel)!\rbrIn this video Im going to show you how to make Korean Rice Cake Soup - Vegetarian version! YAY! \rbr10th FEB new was Lunar New Year (Chinese new year) and Korea also celebrate!\rbr\rbrNormally Korean rice cake soup made with beef bone broth(sagol), beef bulgogi(Korean BBQ beef) on top, but I was thinking, why not make vegetarian version?!\rbrI met lots of new people last couple of weeks who are vegetarians(or even people eat seafood but no meat). I was very impressive and surprised that there are many many many vegetarians out there! - Living in deep south, its hard to meet vegetarians. \rbrSo I inspired from them, so thank you my new vegetarian friends!!\rbr\rbrEverybody trying to eat healthy this year and I wanted to help you the way I could. \rbrThese days some kids dont even know what is vegetables and I think it is a very serious issue. \rbrI hope this recipe can help you and give you better idea about vegetarian meals!!\rbrThank you so much watching my cooking videos!!!\rbr\rbr\rbr\rbrVegetarian Rice Cake Soup Recipe (Tteokguk Recipe)\rbr\rbrIngredients\rbr5x 5 dried kelp (dasima kombu)\rbr5 to 6 dried shiitake mushrooms\rbr1 egg, separated\rbr2 teaspoons toasted sesame oil\rbr1 Tablespoon Sempio Hyangshin sauce for stir-fry (향신간장볶음용)*\rbr10 oz. Korean thinly sliced rice cake, soak in cold water for 30 minutes \rbr1 12 Tablespoon Sempio Yundoo*\rbr1 green onion, thinly sliced\rbr2 Tablespoons seasoned seaweed snack(seasoned seaweed crumbles)*\rbr12 teaspoon toasted sesame seeds\rbrsalt and pepper for tasting\rbrcooking oil\rbr\rbrDirections\rbrSoak dried kelp and shiitake mushrooms in 4 12 cold water for 30 minutes. Bring to boil, when its start boiling take out kelp and skim all the foams. Reduce heat to medium and simmer for 20 minutes.\rbrMeanwhile, season each white and yellow egg with salt. Whisk until salt dissolved. Heat a nonstick skillet over medium heat; add cooking oil and swirl to coat. Pour white and yellow egg one by one separately. Cook 1 minute and flip over, and cook another 1 minute and remove from skillet, set aside. \rbrTake out shiitake mushrooms from broth, let it cool so you can handle with your hand.\rbrSqueeze out access water from mushrooms and slice thinly.\rbrHeat same skillet we used for egg, add sesame oil and mushroom. Add Sempio Hyangshin sauce, stir fry for 2 minutes. Remove from heat, set aside.\rbrCut white and yellow egg omelets into long thin strips.\rbrAdd rice cake into broth, bring to boil and cook 3 minutes. Remove from heat; add Sempio Yundoo, salt and pepper for taste, stir.\rbrAssemble rice cake in 2 bowls. First, fill up 23 of bowl with rice cake soup, top with mushrooms, white and yellow omelets, sliced green onion, sesame seeds and if you have it, seasoned seaweed.