Name: Vegan Tteokbokki
Ingredients: Kombu (1 8cm x 8cm piece); 1.5 litres water; Large handful of Oyster mushrooms, shredded; 1 (400 g) pkg fresh Korean rice cake; 100 g dried udon noodles (may be substituted with other noodles of choice); 2-4 cloves garlic, to personal taste; 3 tbsp gochujang (Korean fermented hot red pepper paste); 3-4 tbsp gochugaru (hot pepper flakes/powder); 2-3 tbsp soy sauce; 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc); 1 green onion, sliced thinly for garnish

Cooking is a kind of art and there are many different types of cooking that you might find out. You can end up being a gourmet chef or you can merely try to grasp the art of cooking good dishes within your house. Many work in the work environment utilize cooks, prep-cooks and supervisors that additionally supervise cooks. We hope this Vegan Tteokbokki recipe can assist make you a better chef.

Vegan Tteokbokki

To make Vegan Tteokbokki you only need 11 ingredients and 6 steps. Here is how you do that.

Ingredients of Vegan Tteokbokki :

Use Kombu (1 8cm x 8cm piece).

Provide water.

Provide Large handful of Oyster mushrooms, shredded.

Prepare pkg fresh Korean rice cake.

Use dried udon noodles (may be substituted with other noodles of choice).

Prepare garlic, to personal taste.

Use gochujang (Korean fermented hot red pepper paste).

Use gochugaru (hot pepper flakes/powder).

Use soy sauce.

You need to prepare sweetener (sugar/agave nectar/maple syrup, etc).

You need green onion, sliced thinly for garnish.

Short Tips:

When keeping active ingredients that you will make use of for cooking it is a good practice to stock them in large amounts and also freeze them in plastic bags. This will certainly make preparing food less complicated and quicker. As an example, when preparing veggies, you can just draw them out of the freezer and also merely steam them.

instructions :Vegan Tteokbokki

Add water and kombu to large wok or skillet. (This step may be skipped if you have enough vegan dashi on hand to replace the water)..

On low heat, steep kombu for 20 or so minutes. Do not boil. This will make seaweed slimy and make your stock bitter. Remove kombu and either discard or reserve to make seaweed salad..

Bring broth to a boil and add udon noodles. Cook for 4 minutes. Meanwhile, combine gochugaru, gochujang, and sweetener in a small bowl. (If using sugar, add a small amount of water to thin). Add to pan with noodles..

Add garlic, and mushrooms. Cook until udon noodles are almost al-dente (around the 8 minute mark). Add rice cakes and cook until tender (2-3 minutes for fresh rice cakes). Do not overcook..

Garnish with green onion..

Note: this is a 'soupy' version we liked making as kids. Typically this a stir fried dish made with less broth and without the additional noodles. A common addition to this style of dish is hot dogs (you can use vegan ones). I omitted them because I do not like them. I added fried tofu for protein..

Since you have read Vegan Tteokbokki recipe, it is the time for you to head to the kitchen and also prepare some terrific food! Remember, cooking is not an ability that can be one hundred percent right at first. Practice is needed for you to master the art of cooking.

If you find this Vegan Tteokbokki recipe useful please share it to your close friends or family, thank you and good luck.

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