Gungjung Topokki Recipes

VEGAN TTEOKBOKKI (떡볶이) WITH VEGETABLES

Vegan Tteokbokki (떡볶이) with Vegetables image

This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.

Provided by Caitlin Shoemaker

Categories Main

Time 35m

Number Of Ingredients 13

Ingredients

2 1/2 cups (590 ml) low-sodium vegetable broth (homemade or store-bought)
3 green onions, roughly chopped; white and green parts separated
1/4 head napa cabbage, thinly sliced
2 carrots, peeled and sliced
1 tablespoon minced garlic (3 to 5 cloves)
2-3 tablespoons gochujang (Korean red pepper paste)
1 tablespoon gochugaru (Korean red pepper flakes; optional)
2 tablespoons low-sodium tamari or soy sauce
1 teaspoon cane or coconut sugar
4 ounces shiitake mushrooms, chopped into bite-sized pieces
16 ounces (450 g) Korean rice cakes (thawed if frozen)
1 1/2 teaspoons toasted sesame oil (optional)
sesame seeds, for garnish (optional)

Steps:

Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.
Stir in the gochujang (paste), gochugaru (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.
Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow a larger, while the sauce will decrease and thicken.
Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.

GUNGJUNG-TOPOKKI

GUNGJUNG-TOPOKKI image

Number Of Ingredients 26

Ingredients

300 g white steamed rice cake13 g (1 tablespoon) sesame oil
100 g beef (top round)
표15 g (3 sheets) brown oak mushrooms
20 g dried pumpkin strips
seasoning sauce ①
9 g (½ tablespoons) soy sauce
6 g (½ tablespoons) sugar
4.5 g (1 teaspoon) minced green onion
2.8 g (½ teaspoons) minced garlic
0.3 g (⅛ teaspoons) ground black pepper
4 g (1 teaspoon) sesame oil
50 g (⅓ ea) onion
15 g (1 ea) green pepper
20 g (1 ea) red pepper
60 g mung bean sprouts
400 g (2 cups) water
4 g (1 teaspoon) salt
60 g (1 ea) egg13 g (1 tablespoon) cooking oil
seasoning sauce ②
18 g (1 tablespoon) soy sauce
6 g (½ tablespoons) sugar
6 g (1 teaspoon) honey
4.5 g (1 teaspoon) minced green onion
2.8 g (½ teaspoons) minced garlic
4 g (1 teaspoon) sesame oil
50 g (¼ cups) water

Steps:

1. Pour water into the pot, heat it up for 2 minutes on high heat. When it boils, scald the mung bean sprouts with salt for 2 minutes drain water (43 g). 2. Stir-fry on preheated pan the onion and pumpkin strips for 2 minutes respectively on medium heat. Stir-fry the green/red pepper for 20 seconds Season the beef and mushrooms with seasoning sauce ①, and stir-fry for 2 minutes on medium heat. 3. Preheat the frying pan, stir-fry white rice cake with seasoning sauce ② for 3 minutes on medium heat. Add the beef, mushrooms, pumpkin strips, onion, green/red pepper and mung bean sprouts, then stir-fry for 30 seconds Turn the heat off, mix them with egg garnish thoroughly.

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