Vegan Tteokbokki
Vegan Tteokbokki

Hi, I am Jane. Today, I will show you a way to prepare vegan tteokbokki recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Vegan Tteokbokki Recipe

Vegan Tteokbokki is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Vegan Tteokbokki is something that I have loved my entire life. They are nice and they look fantastic.

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

Steps 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 hot s (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 for this special dish vegan tteokbokki recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!

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