Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan tteokbokki. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Vegan Tteokbokki is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vegan Tteokbokki is something which I’ve loved my entire life. They’re nice and they look fantastic.
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. This classic Korean street food gets a VEGAN makeover using kelp & mushroom based dashi.
To get started 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 can achieve it.
The ingredients needed to make Vegan Tteokbokki:
- Make ready Kombu (1 8cm x 8cm piece)
- Make ready 1.5 litres water
- Prepare Large handful of Oyster mushrooms, shredded
- Prepare 1 (400 g) pkg fresh Korean rice cake
- Get 100 g dried udon noodles (may be substituted with other noodles of choice)
- Get 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)
- Take 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. 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. 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! 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 with this special food vegan tteokbokki recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
