Vegan Tteokbokki. 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.

We don't expect, no one is obligated, but it's a kind gesture; a welcoming gesture […] Vegan Tteokbokki. Lately, I've been obsessed with figuring out how to "vegetarianize" Korean cuisine. For a long time, the only Korean dish I've ever had was bibimbap, but I wanted to learn more about the cuisine and the culture.

Surprisingly this is a simple recipe just later than the extra ones. I think the hardest allocation is to find the best ingredients hence you can enjoy the tasty Vegan Tteokbokki for your dinner with your connections or family. You can have Vegan Tteokbokki using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Tteokbokki

You need of Kombu (1 8cm x 8cm piece).
It's 1.5 litres of water.
It's of Large handful of Oyster mushrooms, shredded.
You need 1 (400 g) of pkg fresh Korean rice cake.
Prepare 100 g of dried udon noodles (may be substituted with other noodles of choice).
Prepare 2-4 cloves of garlic, to personal taste.
You need 3 tbsp of gochujang (Korean fermented hot red pepper paste).
It's 3-4 tbsp of gochugaru (hot pepper flakes/powder).
You need 2-3 tbsp of soy sauce.
Prepare 2 tbsp of sweetener (sugar/agave nectar/maple syrup, etc).
Prepare 1 of green onion, sliced thinly for garnish.

Korean cuisine always looked so appetizing to me, but it's. Rabokki / Ramen Tteokbokki (Vegan) Jump to Recipe. 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 why: the clinging noodles and chewy rice cakes in a spicy, umami-rich sauce make for a comforting, easy dish.

Vegan Tteokbokki instructions

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..

Make it Healthier: You can pair this vegan tteokbokki with some korean side dishes or add vegetables into the dish. Think of it like broccoli or peas with mac and cheese! Once the water is boiling, add in the tteok (rice cakes), soy sauce, sugar and Gochujang sauce. 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] Advertisement.

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