Name: Vegan Tteokbokki
Prep time: 32 min
Cook time: 41 min
Total time: 73 min
Ingredients: Kombu (1 8cm x 8cm piece); 1.5 litres water; Large handful of Oyster mushrooms, shredded; 1 (400 g) pkg fresh Korean rice cake; 100 g dried udon noodles (may be substituted with other noodles of choice); 2-4 cloves garlic, to personal taste; 3 tbsp gochujang (Korean fermented hot red pepper paste); 3-4 tbsp gochugaru (hot pepper flakes/powder); 2-3 tbsp soy sauce; 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc); 1 green onion, sliced thinly for garnish

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Vegan Tteokbokki

To cook Vegan Tteokbokki you only need 11 ingredients and 6 steps. Here is how you do that.

Ingredients of Vegan Tteokbokki :

Provide Kombu (1 8cm x 8cm piece).

Use water.

Use Large handful of Oyster mushrooms, shredded.

Use pkg fresh Korean rice cake.

Provide dried udon noodles (may be substituted with other noodles of choice).

You need garlic, to personal taste.

You need gochujang (Korean fermented hot red pepper paste).

You need to prepare gochugaru (hot pepper flakes/powder).

You need soy sauce.

You need to prepare sweetener (sugar/agave nectar/maple syrup, etc).

Use green onion, sliced thinly for garnish.

Short Tips:

Preparation is a really integral part of food preparation. You want to make sure you have every thing you might require. You likewise want to ensure you have all the materials you could require. You do not want to remain in the center of a recipe and also figure out you are missing something crucial.

step by step :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..

Take these Vegan Tteokbokki recipe ideas and use them as well as perhaps even experiment while you go to it. The kitchen area is a great area to try brand-new things with the ideal help.

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