Vegan Tteokbokki. This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! Vegan Tteokbokki (spicy Korean rice cake) is a salty, sweet, and spicy dish With tender, chewy rice cake that is unlike anything else! Sometimes we open a door and leave it open, welcoming to see if anyone will walk through.

For a long time, the only Korean dish I've ever had was bibimbap, but I wanted to learn more about the cuisine and the culture. Korean cuisine always looked so appetizing to me, but it's. Make it Healthier: You can pair this vegan tteokbokki with some korean side dishes or add vegetables into the dish. You can cook Vegan Tteokbokki using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Tteokbokki

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

Think of it like broccoli or peas with mac and cheese! My sister really enjoys it with some frozen mixed vegetables or cauliflower mixed into it. Rabokki / Ramen Tteokbokki (Vegan) Jump to Recipe. Ramen + Tteokbokki, combined in one dish to make Rabokki (라볶이)!

Vegan Tteokbokki instructions

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..

This is a popular Korean snack meal/late-night food and it's easy to see why: the clinging noodles and chewy rice cakes in a spicy, umami-rich sauce make for a comforting, easy dish. One thing to keep in mind for this Vegan Tteokbokki is that the traditional version usually starts with an anchovy based broth. You can swap that out for a vegan dashi, or even a vegetable broth for more flavor, but I liked using just water to let the pungency of the Gochujang shine. Feel free to adjust seasonings and chili to your liking. Tteokbokki is a Korean dish traditionally made with rice cakes, fish cakes, and a sweet, spicy, thick sauce.