Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan tteokbokki. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Vegan Tteokbokki is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Vegan Tteokbokki is something which I have loved my entire life. They are fine and they look fantastic.
Browse new releases, best sellers or classics. 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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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)
- Take 1.5 litres water
- Get 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)
- 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)
- Make ready 2-3 tbsp soy sauce
- Get 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Prepare 1 green onion, sliced thinly for garnish
We don't expect, no one is obligated, but it's a kind gesture; a welcoming gesture on the off chance they feel ready to walk back into your life. Recipe: Brian's Super Tasty Vegan Chili (Plant-Based, Oil-Free). Add vegetable broth to a skillet and bring to a boil. Once broth is boiling, add gochujang, red pepper flakes, and granulated sugar.
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.
Add vegetable broth to a skillet and bring to a boil. Once broth is boiling, add gochujang, red pepper flakes, and granulated sugar. Stir well and add in rice cakes and stir gently. 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,.
So that’s going to wrap this up with this special food vegan tteokbokki recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
