Vegan Tteokbokki 비건 떡볶이 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.

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