Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vegan tteokbokki. One of my favorites food recipes. For mine, I’m gonna make it a little 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 (also spelled ddukbokki, ddeokbokki, dukbokki, topokki, 떡볶이) is a classic korean street food of chewy stir-fried rice cakes in a sweet/spicy/sticky red sauce. Once the water is boiling, add in Tteok (rice cakes), Gochujang, Gochugaru, Sugar, and Soy Sauce.
Vegan Tteokbokki is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Vegan Tteokbokki is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook vegan tteokbokki using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Tteokbokki:
- Get Kombu (1 8cm x 8cm piece)
- Get 1.5 litres water
- Take Large handful of Oyster mushrooms, shredded
- Prepare 1 (400 g) pkg fresh Korean rice cake
- Get 100 g dried udon noodles (may be substituted with other noodles of choice)
- Get 2-4 cloves garlic, to personal taste
- Take 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Take 3-4 tbsp gochugaru (hot pepper flakes/powder)
- Take 2-3 tbsp soy sauce
- Get 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Take 1 green onion, sliced thinly for garnish
Extra Hot Vegan Tteokbokki (Spicy Korean Rice Cakes, Gluten Free) We may earn money or products from the companies mentioned in this post. Do you ever think about how much the way we eat has changed over the years? Not only are we as a whole more focused on health, but more people. How to Make Ramen Tteokbokki Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat.
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.
Not only are we as a whole more focused on health, but more people. How to Make Ramen Tteokbokki Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. In the meantime, prepare the carrot, onion, green cabbage, and scallions. This classic Korean street food gets a VEGAN makeover using kelp & mushroom based dashi. The perfect snack for those who like it hot!
So that is going to wrap it up with this special food vegan tteokbokki recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
