How to Prepare Perfect Vegan Tteokbokki

Vegan Tteokbokki. This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! The perfect snack for those who like it hot! Tteokbokki is long tubular glutinous rice cakes smothered in a spicy and sweet sauce.

Spicy, sweet, chewy and super easy! If you are looking for something with at little heat, this is the perfect recipe. Tteokbokki is a Korean dish traditionally made with rice. You can cook Vegan Tteokbokki using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Tteokbokki

1. Prepare of Kombu (1 8cm x 8cm piece).
2. It's 1.5 litres of water.
3. Prepare of Large handful of Oyster mushrooms, shredded.
4. You need 1 (400 g) of pkg fresh Korean rice cake.
5. You need 100 g of dried udon noodles (may be substituted with other noodles of choice).
6. You need 2-4 cloves of garlic, to personal taste.
7. It's 3 tbsp of gochujang (Korean fermented hot red pepper paste).
8. Prepare 3-4 tbsp of gochugaru (hot pepper flakes/powder).
9. It's 2-3 tbsp of soy sauce.
10. You need 2 tbsp of sweetener (sugar/agave nectar/maple syrup, etc).
11. Prepare 1 of 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. When all the cakes are fried, place on a serving dish and garnish the fried tteokbokki with sliced scallion. Today's video is going to be my mom's famous tteokbokki/ddukbokki recipe!

Vegan Tteokbokki instructions

1. 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)..
2. 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..
3. 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..
4. 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..
5. Garnish with green onion..
6. 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, also spelled dukbokki, topokki, or ddeokbokki, are Korean While I find that the anchovy broth really fills out the flavor profile, I tried making a vegan version (with just. This video is about vegan Tteokbokki sauce. Tteokbokki (떡볶이); or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteokbokki-tteok (떡볶이 떡; "tteokbokki rice cakes"). Токпокки - Tteokbokki. Тип: Основные блюда Кухня: Азиатская, Корейская Печать. Basic tteokbokki is made from rice cake (tteok), hot pepper paste (gochujang), soy sauce, garlic and sometimes onion and sesame oil. In this formulation, it is vegetarian.

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