Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan tteokbokki. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food. Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki, topokki, 떡볶이) is a classic korean street food of chewy stir-fried rice cakes in a sweet/spicy/sticky red sauce. This vegan rendition is just as delicious and addicting.
Vegan Tteokbokki is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Vegan Tteokbokki is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have vegan tteokbokki using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Tteokbokki:
- Get Kombu (1 8cm x 8cm piece)
- Prepare 1.5 litres water
- Get Large handful of Oyster mushrooms, shredded
- Get 1 (400 g) pkg fresh Korean rice cake
- Take 100 g dried udon noodles (may be substituted with other noodles of choice)
- Take 2-4 cloves garlic, to personal taste
- Get 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Make ready 3-4 tbsp gochugaru (hot pepper flakes/powder)
- Prepare 2-3 tbsp soy sauce
- Get 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Make ready 1 green onion, sliced thinly for garnish
My favorite is perilla leaves and vegan furikake. Tteokbokki is a Korean dish traditionally made with rice cakes, fish cakes, and a sweet, spicy, thick sauce.. Vegetable Tteokbokki: Korean Spicy Rice Cakes [Vegan] Dairy Free. Once the water is boiling, add in Tteok (rice cakes), Gochujang, Gochugaru, Sugar, and Soy Sauce.
Steps to make Vegan Tteokbokki:
- 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).
- 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.
- 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.
- 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.
- Garnish with green onion.
- 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.
- Ready to serve and ENJOY!
Vegetable Tteokbokki: Korean Spicy Rice Cakes [Vegan] Dairy Free. Once the water is boiling, add in Tteok (rice cakes), Gochujang, Gochugaru, Sugar, and Soy Sauce. Cook on medium-high heat, stirring constantly to prevent the rice cake from sticking to the bottom of the pot or wok. For a long time, the only Korean dish I've ever had was bibimbap, but I wanted to learn more about the cuisine and the culture. Spicy Korean Rice Cakes Using Rice Paper (Viral Recipe)" Ewa.
So that is going to wrap it up for this special food vegan tteokbokki recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
