Hello everybody, I hope you’re 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 will make it a bit unique. This will be really delicious.
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.
Vegan Tteokbokki is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Vegan Tteokbokki is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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)
- Make ready 1.5 litres water
- Make ready Large handful of Oyster mushrooms, shredded
- Take 1 (400 g) pkg fresh Korean rice cake
- Take 100 g dried udon noodles (may be substituted with other noodles of choice)
- Take 2-4 cloves garlic, to personal taste
- Prepare 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Take 3-4 tbsp gochugaru (hot pepper flakes/powder)
- Take 2-3 tbsp soy sauce
- Prepare 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Take 1 green onion, sliced thinly for garnish
Extra Hot Vegan Tteokbokki (Spicy Korean Rice Cakes, Gluten Free) We may earn money or products from the companies mentioned in this post. Do you ever think about how much the way we eat has changed over the years? Not only are we as a whole more focused on health, but more people. How to Make Ramen Tteokbokki Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat.
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.
Not only are we as a whole more focused on health, but more people. How to Make Ramen Tteokbokki Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. In the meantime, prepare the carrot, onion, green cabbage, and scallions. This classic Korean street food gets a VEGAN makeover using kelp & mushroom based dashi. The perfect snack for those who like it hot!
So that’s going to wrap this up for this special food vegan tteokbokki recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
