Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan tteokbokki. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Vegan Tteokbokki is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Vegan Tteokbokki is something which I’ve loved my entire life. They’re nice and they look fantastic.
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.
To get started with this particular recipe, we must prepare a few components. You can have vegan tteokbokki using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Tteokbokki:
- Prepare Kombu (1 8cm x 8cm piece)
- Make ready water
- Prepare Large handful of Oyster mushrooms, shredded
- Prepare pkg fresh Korean rice cake
- Prepare dried udon noodles (may be substituted with other noodles of choice)
- Take garlic, to personal taste
- Make ready gochujang (Korean fermented hot red pepper paste)
- Make ready gochugaru (hot pepper flakes/powder)
- Get soy sauce
- Take sweetener (sugar/agave nectar/maple syrup, etc)
- Take green onion, sliced thinly for garnish
Add broccoli, carrots, and zucchini and cook until veggies soften. Stir until all veggies and rice cakes are evenly coated. Vegan Tteokbokki (spicy Korean rice cake) is a salty, sweet, and spicy dish With tender, chewy rice cake that is unlike anything else! Sometimes we open a door and leave it open, welcoming to see if anyone will walk through.
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.
Vegan Tteokbokki (spicy Korean rice cake) is a salty, sweet, and spicy dish With tender, chewy rice cake that is unlike anything else! Sometimes we open a door and leave it open, welcoming to see if anyone will walk through. While rice cakes are soaking, whisk together water, dashi powder, gochujang, gocharu, veg oyster sauce, garlic, and green onions. Tteokbokki is a Korean dish traditionally made with rice cakes, fish cakes, and a sweet, spicy, thick sauce.. Vegetable Tteokbokki: Korean Spicy Rice Cakes [Vegan] Dairy Free.
So that’s going to wrap this up with this special food vegan tteokbokki recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
