Vegan Tteokbokki
Vegan Tteokbokki

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan tteokbokki. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vegan Tteokbokki is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Vegan Tteokbokki is something which I’ve 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. This classic Korean street food gets a VEGAN makeover using kelp & mushroom based dashi. The perfect snack for those who like it hot!

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

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

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.

If you are looking for something with at little heat, this is the perfect recipe. Tteokbokki is a Korean dish traditionally made with rice. A simple and delicious recipe for vegetarian tteokbokki, a classic korean dish with chewy rice noodles in a spicy, tangy sauce. When all the cakes are fried, place on a serving dish and garnish the fried tteokbokki with sliced scallion. Tteokbokki, also spelled dukbokki, topokki, or ddeokbokki, are Korean While I find that the anchovy broth really fills out the flavor profile, I tried making a vegan version (with just.

So that’s going to wrap it up with this exceptional food vegan tteokbokki recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!