Vegan Tteokbokki. Tteokbokki is long tubular glutinous rice cakes smothered in a spicy and sweet sauce. I love food that has that mochi-like, chewy texture and tteokbokki looked like my new potential obsession. 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.
Spicy, sweet, chewy and super easy!
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.
You can cook Vegan Tteokbokki using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Vegan Tteokbokki
- It's of Kombu (1 8cm x 8cm piece).
- You need 1.5 litres of water.
- Prepare of Large handful of Oyster mushrooms, shredded.
- It's 1 (400 g) of pkg fresh Korean rice cake.
- It's 100 g of dried udon noodles (may be substituted with other noodles of choice).
- You need 2-4 cloves of garlic, to personal taste.
- You need 3 tbsp of gochujang (Korean fermented hot red pepper paste).
- It's 3-4 tbsp of gochugaru (hot pepper flakes/powder).
- It's 2-3 tbsp of soy sauce.
- You need 2 tbsp of sweetener (sugar/agave nectar/maple syrup, etc).
- It's 1 of green onion, sliced thinly for garnish.
A simple and delicious recipe for vegetarian tteokbokki, a classic korean dish with chewy rice noodles in a spicy, tangy sauce. Irresistible and addictive! 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! When all the cakes are fried, place on a serving dish and garnish the fried tteokbokki with sliced scallion.
Vegan Tteokbokki step by step
- 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..
Chewy rice cakes smothered in a spicy and sweet sauce! Traditionally, tteokbokki usually contains fish cakes and/or uses anchovies to flavour the broth However, VEGANS REJOICE - because it is super easy to make it vegan and none of the taste is. Tteokbokki, also spelled dukbokki, topokki, or ddeokbokki, are Korean hot and spicy rice cakes. Dried anchovies, dried kelp, eggs, fish cakes, green onion, hot pepper flakes, hot pepper paste, rice cake, sugar, water. Wikimedia Commons has media related to Tteokbokki. ^ "The best tteokbokki in Seoul".