Vegan Tteokbokki. 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. We don't expect, no one is obligated, but it's a kind gesture; a welcoming gesture […] Usually tteokbokki is not vegan because it contains anchovies to flavour the broth and it also contains fish cakes – neither of which I used, of course, so I could veganize this for you guys.
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. Tteokbokki is one of the most popular Korean street foods in Korea. Among other things, today's recipe is made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean chili paste)! You can have Vegan Tteokbokki using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Vegan Tteokbokki
- Prepare of Kombu (1 8cm x 8cm piece).
- It’s 1.5 litres of water.
- It’s of Large handful of Oyster mushrooms, shredded.
- Prepare 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).
- Prepare 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.
It's super delicious, umami rich and highly addictive! So much so that even if your Tteokbokki is a Korean dish traditionally made with rice cakes, fish cakes, and a sweet, spicy, thick sauce. However, this version cuts out the fish cakes and covers the rice cakes in a rich. I've been going through a bit of a Korean food kick lately.
Vegan Tteokbokki step by step
- 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..
As you know, my Kimchi Fried Rice recipe evokes fond memories of binge drinking in college, and is one of my favorite treats when I want something spicy and filling. My personal favourite is the Tteokkochi! Featuring recipes from @earthlingsasha and @the.korean.vegan. Tteokbokki, spicy stir-fried rice cakes, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!.