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Vegan tteokbokki

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Last updated 6d
Recipe
Sauce
Rose
Easy
Cheese

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Vegan Tteokbokki
15min · 2 servings

 

2 Tbsp Gochujang 
 • 2 Tbsp Gochugaru 
 • 1 Tbsp soy sauce 
 • 2 Tbsp sugar 
 • 1/4 tsp msg 
 • 600ml vegan dashi broth (from previous video)
 • 500g rice cakes 
 • 1-2 tsp sesame oil

Instructions 
 • Mix sauce in a small bowl
 • To a pot, add broth and bring to a boil. 
 • Add the rice cakes and sauce and cover with a lid, cooked for 10-15 minutes over medium heat, stirring often.
 • Once the rice cakes are soft and the sauce has thickened, removes from the heat and stir in the sesame oil.
 • Serve with sesame seeds and green onion!
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35min · 5 servings

 

Comfort food always has to be spicy and hot so I made some Tteokbokki (떡볶이) and made it vegan of course 😌 It’s a popular Korean street food made with rice cakes, lots of gochujang, scallions and usually boiled egg and fish cake. Yuba is my favourite vegan substitute for fish cake and the rest is pretty true to the original recipe—just use mushroom and kelp stock instead of anchovy and omit the egg and fish cake! Here are the ingredients:
 • 1lb fresh or frozen rice cake/tteok*
 • 5 cups filtered water
 • 4 dried shiitake mushrooms
 • 1 4×4″ piece of dried kelp
 • 5 oz yuba sheets
 • 3 green onions
 • 1/4 cup gochujang (I use this gluten free variety)
 • 2 tbsp gochugaru, dried korean chili flakes
 • 1 tbsp coconut sugar
 • 1 tbsp gluten free soy sauce or tamari
 • 1
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20min · 1 serving

 

Ingredients 

20-30 Korean Rice Cakes ( I’m using instant tteokbokki pack minus the sauce) 
 • For the Stir fry
 • 1 Tbsp Oil
 • 150 gm Mushroom (sliced )
 • 1/2 Zucchini (sliced)
 • 1 carrot 
 • 2-3 Green Onion
 • 2 tsp Garlic (chopped )
 • 1/4 Cup corn kernels
 • 2 Tbsp Light Soy sauce 
 • 1 Tbsp Gochugaru (Korean chilli 
 • pepper flakes, it’s optional )
 • 2 tsp Sesame seed Oil
 • 2 tsp rice wine vinegar 
 • 1 tsp maple syrup 
 • Salt & Pepper to taste
0:22
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