Easy Tutorial Vegan Tteokbokki 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. This classic Korean street food gets a VEGAN makeover using kelp & mushroom based dashi.

I love food that has that mochi-like, chewy texture and tteokbokki looked like my new potential obsession. Tteokbokki-spicy Korean rice cakes-are right up there with chigae and kimchi as standard Korean comfort food. 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. We can cook Vegan Tteokbokki using 11 ingredients and 6 steps. Here is how you achieve Vegan Tteokbokki.

Ingredients of Vegan Tteokbokki

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

This Vegan Cheese Tteokbokki features chewy Korean rice cakes smothered in a flavour packed spicy cheese sauce. Spicy, sweet, chewy and super easy! Make the best Korean spicy rice cake at Tteokbokki is a highly popular Korean street food and a delicious comfort food you can easily make. Warm some vegetable broth on the stove and add the cabbage, carrot, and garlic.

Vegan Tteokbokki directions

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 hot dogs (you can use vegan ones). I omitted them because I do not like them. I added fried tofu for protein..

Tteokbokki can be found everywhere in Seoul! Nothing better than a plate of Tteokbokki and a cup of warm broth in your hands. A simple and delicious recipe for vegetarian tteokbokki, a classic korean dish with chewy rice noodles in a spicy, tangy sauce. Today's video is going to be my mom's famous tteokbokki/ddukbokki recipe! Today's video is going to be my mom's famous tteokbokki/ddukbokki recipe!

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