Recipe: Tasty Vegan Tteokbokki

Vegan Tteokbokki. Tteokbokki is long tubular glutinous rice cakes smothered in a spicy and sweet sauce. I love food that has that mochi-like, chewy texture and tteokbokki looked like my new potential obsession. Typically tteokbokki (Korean Rice Cake) comes in the stick form, which is delicious, but I sometimes go for the sliced coin versions of it because it usually cooks a bit faster.

Ramen + Tteokbokki, combined in one dish to make Rabokki (라볶이)! This is a popular Korean snack meal/late-night food and it's easy to see. when you have a hankering for tteokbokki but live in a pace that you can't easily get rice cakes (). I have FINALLY satiated my long standing yen for tteokbokki! You can have Vegan Tteokbokki using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Tteokbokki

1. You need of Kombu (1 8cm x 8cm piece).
2. Prepare 1.5 litres of water.
3. You need of Large handful of Oyster mushrooms, shredded.
4. Prepare 1 (400 g) of pkg fresh Korean rice cake.
5. You need 100 g of dried udon noodles (may be substituted with other noodles of choice).
6. You need 2-4 cloves of garlic, to personal taste.
7. It's 3 tbsp of gochujang (Korean fermented hot red pepper paste).
8. Prepare 3-4 tbsp of gochugaru (hot pepper flakes/powder).
9. Prepare 2-3 tbsp of soy sauce.
10. You need 2 tbsp of sweetener (sugar/agave nectar/maple syrup, etc).
11. Prepare 1 of green onion, sliced thinly for garnish.

Ddeokbokki (also spelled tteokbokki) is a Korean Spicy Rice Cake dish that is popular among all Koreans. Here is the recipe, maybe you'll enjoy it too! 🙂. Tteokbokki, also spelled dukbokki, topokki, or ddeokbokki, are Korean hot and spicy rice cakes. Coffee and Chocolate Macarons [Vegan, Gluten-Free].

Vegan Tteokbokki instructions

1. Add water and kombu to large wok or skillet. (This step may be skipped if you have enough vegan dashi on hand to replace the water)..
2. On low heat, steep kombu for 20 or so minutes. Do not boil. This will make seaweed slimy and make your stock bitter. Remove kombu and either discard or reserve to make seaweed salad..
3. Bring broth to a boil and add udon noodles. Cook for 4 minutes. Meanwhile, combine gochugaru, gochujang, and sweetener in a small bowl. (If using sugar, add a small amount of water to thin). Add to pan with noodles..
4. Add garlic, and mushrooms. Cook until udon noodles are almost al-dente (around the 8 minute mark). Add rice cakes and cook until tender (2-3 minutes for fresh rice cakes). Do not overcook..
5. Garnish with green onion..
6. Note: this is a 'soupy' version we liked making as kids. Typically this a stir fried dish made with less broth and without the additional noodles. A common addition to this style of dish is hot dogs (you can use vegan ones). I omitted them because I do not like them. I added fried tofu for protein..

If you are looking for something with at little heat, this is the perfect recipe. A simple and delicious recipe for vegetarian tteokbokki, a classic korean dish with chewy rice noodles in a spicy, tangy sauce. Traditionally, tteokbokki usually contains fish cakes and/or uses anchovies to flavour the broth However, VEGANS REJOICE - because it is super easy to make it vegan and none of the taste is. Tteok-bokki (떡볶이; also spelled ddukbokki) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon. Chewy rice cakes smothered in a spicy and sweet sauce!

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