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Before you jump to Vegan Tteokbokki recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to vegan tteokbokki recipe. To cook vegan tteokbokki you only need 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Vegan Tteokbokki:
- You need Kombu (1 8cm x 8cm piece)
- Use water
- Get Large handful of Oyster mushrooms, shredded
- Provide pkg fresh Korean rice cake
- You need dried udon noodles (may be substituted with other noodles of choice)
- You need garlic, to personal taste
- Get gochujang (Korean fermented hot red pepper paste)
- Get gochugaru (hot pepper flakes/powder)
- You need soy sauce
- Provide sweetener (sugar/agave nectar/maple syrup, etc)
- Get green onion, sliced thinly for garnish
Instructions 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.
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