Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan tteokbokki. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Vegan Tteokbokki is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Vegan Tteokbokki is something that I have loved my entire life. They’re fine and they look wonderful.
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. 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.
To get started with this particular recipe, we must prepare a few components. 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
- Get Large handful of Oyster mushrooms, shredded
- Make ready 1 (400 g) pkg fresh Korean rice cake
- Take 100 g dried udon noodles (may be substituted with other noodles of choice)
- Prepare 2-4 cloves garlic, to personal taste
- Make ready 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Take 3-4 tbsp gochugaru (hot pepper flakes/powder)
- Make ready 2-3 tbsp soy sauce
- Take 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Prepare 1 green onion, sliced thinly for garnish
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. Creamy Thai Pesto Linguine [Vegan, Gluten-Free]. If you are looking for something with at little heat, this is the perfect recipe.
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.
Tteokbokki is a Korean dish traditionally made. When all the cakes are fried, place on a serving dish and garnish the fried tteokbokki with sliced scallion. Serving suggestion: Add the Vegan Tteokbokki to a Korean-street food themed plate - great for potlucks! Include Korean favourites like kimchi, mushroom dumplings, fried lotus root, edamame and. A simple and delicious recipe for vegetarian tteokbokki, a classic korean dish with chewy rice noodles in a spicy, tangy sauce.
So that’s going to wrap it up for this special food vegan tteokbokki recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
