Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegan tteokbokki. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Browse new releases, best sellers or classics. 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.
Vegan Tteokbokki is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Vegan Tteokbokki is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have 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
- Make ready 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
- Get 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Prepare 3-4 tbsp gochugaru (hot pepper flakes/powder)
- Get 2-3 tbsp soy sauce
- Get 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Prepare 1 green onion, sliced thinly for garnish
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. Once broth is boiling, add gochujang, red pepper flakes, and granulated sugar.
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.
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. However, this version cuts out the fish cakes and covers the rice cakes in a rich,.
So that’s going to wrap this up for this exceptional food vegan tteokbokki recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
