Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegan tteokbokki. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Vegan Tteokbokki is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Vegan Tteokbokki is something which I have loved my entire life.
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.
To begin with this particular recipe, we have to first prepare a few components. You can cook vegan tteokbokki using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Tteokbokki:
- Make ready Kombu (1 8cm x 8cm piece)
- Take water
- Get Large handful of Oyster mushrooms, shredded
- Get pkg fresh Korean rice cake
- Get dried udon noodles (may be substituted with other noodles of choice)
- Prepare garlic, to personal taste
- Prepare gochujang (Korean fermented hot red pepper paste)
- Make ready gochugaru (hot pepper flakes/powder)
- Make ready soy sauce
- Make ready sweetener (sugar/agave nectar/maple syrup, etc)
- Get green onion, sliced thinly for garnish
This is a popular Korean snack meal/late-night food and it's easy to see. Spicy, sweet, chewy and super easy! Goan 'Beef' Curry [Vegan]. 'Honey' Mustard BBQ Brussels [Vegan]. If you are looking for something with at little heat, this is the perfect recipe.
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.
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 for this exceptional food vegan tteokbokki recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
