Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegan tteokbokki. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
We Bring All The Popular Items From Korea To the USA. Find Deals on Products in Groceries on Amazon. 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.
Vegan Tteokbokki is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Vegan Tteokbokki is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have vegan tteokbokki using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Tteokbokki:
- Take Kombu (1 8cm x 8cm piece)
- Take 1.5 litres water
- Prepare Large handful of Oyster mushrooms, shredded
- Get 1 (400 g) pkg fresh Korean rice cake
- Prepare 100 g dried udon noodles (may be substituted with other noodles of choice)
- Take 2-4 cloves garlic, to personal taste
- Prepare 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Get 3-4 tbsp gochugaru (hot pepper flakes/powder)
- Get 2-3 tbsp soy sauce
- Make ready 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Make ready 1 green onion, sliced thinly for garnish
You'll know when the tteokbokki is finished when the sauce has thickened up and the tteokbokki tteok has a soft, chewy, and bouncy texture. Once that is achieved, serve immediately. 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..
Instructions 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!
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. Cook on medium-high heat, stirring constantly to prevent the rice cake from sticking to the bottom of the pot or wok.
So that’s going to wrap it up with this special food vegan tteokbokki recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
