Vegan Tteokbokki
Vegan Tteokbokki

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan tteokbokki. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really 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. 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.

Vegan Tteokbokki is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Vegan Tteokbokki is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook vegan tteokbokki using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Tteokbokki:
  1. Take Kombu (1 8cm x 8cm piece)
  2. Make ready 1.5 litres water
  3. Make ready Large handful of Oyster mushrooms, shredded
  4. Get 1 (400 g) pkg fresh Korean rice cake
  5. Make ready 100 g dried udon noodles (may be substituted with other noodles of choice)
  6. Make ready 2-4 cloves garlic, to personal taste
  7. Make ready 3 tbsp gochujang (Korean fermented hot red pepper paste)
  8. Take 3-4 tbsp gochugaru (hot pepper flakes/powder)
  9. Make ready 2-3 tbsp soy sauce
  10. Take 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
  11. 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. Goan 'Beef' Curry [Vegan]. 'Honey' Mustard BBQ Brussels [Vegan]. If you are looking for something with at little heat, this is the perfect recipe.

Instructions to make Vegan Tteokbokki:
  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.

Goan 'Beef' Curry [Vegan]. 'Honey' Mustard BBQ Brussels [Vegan]. If you are looking for something with at little heat, this is the perfect recipe. Tteokbokki is a Korean dish traditionally made with rice. 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.

So that is going to wrap this up with this special food vegan tteokbokki recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!