Vegan Tteokbokki

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Recipe Backstory

Serves: 2

Ingredients

3 tbsp gochujang
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sesame oil
2 garlic cloves
2 tbsp miso paste
200 ml boiling water
1 white onion
3 stems green onion
1 tbsp olive oil
500 gr rice cakes
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, maple syrup, sesame oil and the garlic cloves chopped very small, in a bowl, and stir to make a paste. In a separate bowl, create the vegetable stock with miso paste and boiling water, and add it to the paste bowl. Stir everything together and let it sit. Cut up a white onion in small cubes and slice the green onion. Fry only the onion in olive oil, using a cooking pan until the onion is transparent. Mix it together really well and add it to the bowl. Pour the paste into the cooking pan and stir. Boil the rice cakes in water for 5 minutes, filter and add them to the cooking pan with the paste. Add the sliced green onions 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.