Korean·vegan·easy

Spicy Vegan Korean Rice Cake Tteokbokki

Name: Spicy Vegan Korean Rice Cake Tteokbokki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 300g Korean rice cakes (tteok); 2 cups Vegetable broth; 3 tbsp Gochujang (Korean chili paste); 2 tbsp Soy sauce; 1 tbsp Maple syrup; 1 tbsp Sesame oil; 3 cloves Garlic, minced; 2 Green onions, chopped; 1 medium Carrot, julienned; 1 cup Cabbage, chopped; 1 tbsp Sesame seeds

Alright, folks, get ready for a spicy vegan Korean adventure with my Spicy Vegan Korean Rice Cake Tteokbokki! Let's spice up your kitchen with this flavorful dish. One time, I mistakenly used extra spicy gochujang in this recipe, and let me tell you, my taste buds were on fire! Remember, a little goes a long way with that stuff, so use it wisely. Now, here's a unique tip for you: if you want to add an extra crunch to this dish, try pan-frying the rice cakes before simmering them in the sauce. It adds a nice texture that will elevate your tteokbokki game! I remember the first time I tried tteokbokki in Seoul, I was blown away by the bold flavors and comforting chewiness of the rice cakes. Recreating that experience at home always brings back those delicious memories. So, get that vegetable broth boiling, toss in the rice cakes, and let the magic happen. Don't forget to stir occasionally and taste as you go – you want those rice cakes to be soft and chewy, not mushy! Serve this hot, topped with green onions and sesame seeds, and get ready to impress your taste buds with this plant-based delight. Enjoy, my spicy food lovers!

45 min(prep 15 + cook 30)

4 servings

400 kcal

4.5

Ingredients

Korean rice cakes (tteok)300g
Vegetable broth2 cups
Gochujang (Korean chili paste)3 tbsp
Soy sauce2 tbsp
Maple syrup1 tbsp
Sesame oil1 tbsp
Garlic, minced3 cloves
Green onions, chopped2
Carrot, julienned1 medium
Cabbage, chopped1 cup
Sesame seeds1 tbsp

Nutrition

400 kcalper serving

Protein10g9%

Carbs70g65%

Fat15g14%

Fiber4g4%

Sugar9g8%

Directions

1
In a large pot, bring the vegetable broth to a boil. Add the Korean rice cakes and cook for about 5-7 minutes or until they become soft and chewy.
2
In a separate bowl, mix together the gochujang, soy sauce, maple syrup, and sesame oil to create the spicy sauce. Add this mixture to the pot along with the minced garlic, chopped cabbage, and julienned carrot.
3
Simmer everything together for an additional 10-15 minutes, stirring occasionally until the sauce thickens and the vegetables are tender. Serve hot, garnished with chopped green onions and sesame seeds.

#Korean #Vegan #Spicy #Street Food

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