Vegan Tteokbokki
Vegan Tteokbokki

Hi, I’m Joana. Today, I’m gonna show you how to make vegan tteokbokki recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Vegan Tteokbokki Recipe

Vegan Tteokbokki is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vegan Tteokbokki is something which I’ve loved my entire life.

To get started with this 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:

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

Instructions to make Vegan Tteokbokki:

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with green onion.
  6. 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 sausage (you can use vegan ones). I omitted them because I do not like them. I added fried tofu for protein.

So that is going to wrap this up with this exceptional dish vegan tteokbokki recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

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