Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegan tteokbokki. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Tteokbokki is long tubular glutinous rice cakes smothered in a spicy and sweet sauce. I love food that has that mochi-like, chewy texture and tteokbokki looked like my new potential obsession. Typically tteokbokki (Korean Rice Cake) comes in the stick form, which is delicious, but I sometimes go for the sliced coin versions of it because it usually cooks a bit faster.
Vegan Tteokbokki is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Vegan Tteokbokki is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. 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:
- Get Kombu (1 8cm x 8cm piece)
- Prepare 1.5 litres water
- Make ready Large handful of Oyster mushrooms, shredded
- Get 1 (400 g) pkg fresh Korean rice cake
- Take 100 g dried udon noodles (may be substituted with other noodles of choice)
- Make ready 2-4 cloves garlic, to personal taste
- Get 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Make ready 3-4 tbsp gochugaru (hot pepper flakes/powder)
- Take 2-3 tbsp soy sauce
- Get 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Prepare 1 green onion, sliced thinly for garnish
I have FINALLY satiated my long standing yen for tteokbokki! 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. Traditionally, tteokbokki usually contains fish cakes and/or uses anchovies to flavour the broth However, VEGANS REJOICE - because it is super easy to make it vegan and none of the taste is.
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.
Chewy rice cakes smothered in a spicy and sweet sauce! Tteokbokki, also spelled dukbokki, topokki, or ddeokbokki, are Korean hot and spicy rice cakes. Dried anchovies, dried kelp, eggs, fish cakes, green onion, hot pepper flakes, hot pepper paste, rice cake, sugar, water. For those who are familiar with how tteokbokki is made, you're in luck because rabokki doesn't stray too far from it. Wikimedia Commons has media related to Tteokbokki. ^ "The best tteokbokki in Seoul".
So that is going to wrap this up for this exceptional food vegan tteokbokki recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
