Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegan tteokbokki. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Vegan Tteokbokki is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Vegan Tteokbokki is something which I’ve loved my whole life. They’re nice and they look fantastic.
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To get started with this particular recipe, we must 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:
- Prepare Kombu (1 8cm x 8cm piece)
- Take 1.5 litres water
- Make ready Large handful of Oyster mushrooms, shredded
- Get 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
- Get 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Get 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)
- Make ready 1 green onion, sliced thinly for garnish
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 on the off chance they feel ready to walk back into your life. Recipe: Brian's Super Tasty Vegan Chili (Plant-Based, Oil-Free). Add vegetable broth to a skillet and bring to a boil.
Instructions 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.
Recipe: Brian's Super Tasty Vegan Chili (Plant-Based, Oil-Free). Add vegetable broth to a skillet and bring to a boil. Once broth is boiling, add gochujang, red pepper flakes, and granulated sugar. Stir well and add in rice cakes and stir gently. Tteokbokki is a Korean dish traditionally made with rice cakes, fish cakes, and a sweet, spicy, thick sauce.
So that is going to wrap it up for this exceptional food vegan tteokbokki recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
