Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegan tteokbokki. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan Tteokbokki is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Vegan Tteokbokki is something which I’ve loved my entire life. They’re fine and they look fantastic.
Vegan Tteokbokki (spicy Korean rice cake) is a salty, sweet, and spicy dish With tender, chewy rice cake that is unlike anything else! Sometimes we open a door and leave it open, welcoming to see if anyone will walk through. We don't expect, no one is obligated, but it's a kind gesture; a welcoming gesture […] This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies!
To get started with this recipe, we have to first 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:
- Prepare Kombu (1 8cm x 8cm piece)
- Take 1.5 litres water
- Take Large handful of Oyster mushrooms, shredded
- Take 1 (400 g) pkg fresh Korean rice cake
- Get 100 g dried udon noodles (may be substituted with other noodles of choice)
- Take 2-4 cloves garlic, to personal taste
- Take 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Prepare 3-4 tbsp gochugaru (hot pepper flakes/powder)
- Prepare 2-3 tbsp soy sauce
- Make ready 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Take 1 green onion, sliced thinly for garnish
Rabokki / Ramen Tteokbokki (Vegan) Jump to Recipe. 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 why: the clinging noodles and chewy rice cakes in a spicy, umami-rich sauce make for a comforting, easy dish. Once the water is boiling, add in the tteok (rice cakes), soy sauce, sugar and Gochujang sauce.
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.
Make it Healthier: You can pair this vegan tteokbokki with some korean side dishes or add vegetables into the dish. Think of it like broccoli or peas with mac and cheese! My sister really enjoys it with some frozen mixed vegetables or cauliflower mixed into it. 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] Advertisement.
So that’s going to wrap it up for this exceptional food vegan tteokbokki recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
