Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan tteokbokki. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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. 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.
Vegan Tteokbokki is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Vegan Tteokbokki is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook vegan tteokbokki using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Tteokbokki:
- Get Kombu (1 8cm x 8cm piece)
- Make ready 1.5 litres water
- Prepare Large handful of Oyster mushrooms, shredded
- Take 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)
- Prepare 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)
- Get 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.
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.
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 this up with this special food vegan tteokbokki recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at 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!
