Vegan Tteokbokki

juangarmendia2000 on

Recipe Backstory

Serves: 2

Ingredients

3 tbsp gochujang
2 tbsp soy sauce
2 garlic cloves
2 tbsp maple syrup
1 tbsp sesame oil
1 white onion
1 tbsp olive oil
2 tbsp miso paste
600 ml boiling water
500 gr rice cakes
3 stems green onion
1/2 cup shredded cabbage
250 gr tofu
1 tbsp toasted sesame seeds

Materials

bowl
cooking pan

Instructions

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Combine the gochujang, soy sauce, the garlic cloves chopped very small, maple syrup, and sesame oil in a bowl. Stir to make a paste, and let it sit. Cut up a white onion in small cubes. Fry the onion in olive oil, using a cooking pan until the onion is transparent. Add the paste to the cooking pan and stir. In a separate bowl, create the vegetable stock with miso paste and boiling water. Mix it together really well and add it to the cooking pan. Boil the rice cakes in water for 5 minutes, filter and add them to the cooking pan with the paste. Add the green onion and stir to heat through for another 2-3 minutes. The rice cakes should be tender and cooked through, and the sauce thickened. Serve in a bowl with shredded cabbage, fried sliced tofu and toasted sesame seeds on top.