Vegan Tteokbokki
Serves: 2
Ingredients
- 500 gr rice cakes
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp maple syrup or agave
- 1 tbsp sesame oil
- 1 white onion
- 2 garlic cloves
- 1/2 puerro
- 1/4 red pepper
- 1 tbsp olive oil
- 2 tbsp miso paste
- 600 ml boiling water
- 1 stem green onion
- 1/2 cup shredded cabbage
- 250 gr tofu or other vegan meat
- 1 tbsp toasted sesame seeds
- 1/2 cucumber
- 1 tbsp lemon
Materials
- bowl
- cooking pan
Instructions
Prevent the screen from locking
Soak the rice cakes in warm water for 5-10 minutes.
Combine the gochujang, soy sauce, maple syrup or agave, and sesame oil in a bowl.
Stir to make a paste, and let it sit.
Cut up a white onion, garlic cloves, puerro and red pepper in small cubes.
Fry them 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.
Filter the rice cakes and add them to the cooking pan with the paste.
Add the green onion and stir to heat through for another 2-3 minutes. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2-4 mins.
Serve in a bowl with shredded cabbage, fried sliced tofu or other vegan meat and toasted sesame seeds on top.
Make a side bowl with cucumber and lemon to bite in between and soothe hoy spicy feeling.
Enjoy 😋