Vegan Tteokbokki
Vegan Tteokbokki

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegan tteokbokki. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegan Tteokbokki is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vegan Tteokbokki is something which I’ve loved my whole life.

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.

To begin with this particular recipe, we must first prepare a few components. You can have vegan tteokbokki using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegan Tteokbokki:
  1. Take Kombu (1 8cm x 8cm piece)
  2. Make ready 1.5 litres water
  3. Make ready Large handful of Oyster mushrooms, shredded
  4. Prepare 1 (400 g) pkg fresh Korean rice cake
  5. Make ready 100 g dried udon noodles (may be substituted with other noodles of choice)
  6. Make ready 2-4 cloves garlic, to personal taste
  7. Take 3 tbsp gochujang (Korean fermented hot red pepper paste)
  8. Take 3-4 tbsp gochugaru (hot pepper flakes/powder)
  9. Get 2-3 tbsp soy sauce
  10. Take 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
  11. 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:
  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.
  7. 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. Korean cuisine always looked so appetizing to me, but it's so meat.

So that’s going to wrap this up with this exceptional 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. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!