Cara Membuat Vegan Tteokbokki Kekinian

Vegan Tteokbokki. 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. Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki, topokki, 떡볶이) is a classic korean street food of chewy stir-fried rice cakes in a sweet/spicy/sticky red sauce.

For a long time, the only Korean dish I've ever had was bibimbap, but I wanted to learn more about the cuisine and the culture. Korean cuisine always looked so appetizing to me, but it's so meat. Vegan Tteokbokki (spicy Korean rice cake) is a salty, sweet, and spicy dish With tender, chewy rice cake that is unlike anything else! Cara membuatnya pun cukup mudah, kamu dapat memasak Vegan Tteokbokki hanya dengan menggunakan 11 bahan dan 6 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Vegan Tteokbokki!

Bahan-bahan Vegan Tteokbokki

1. Diperlukan of Kombu (1 8cm x 8cm piece).
2. Dibutuhkan 1.5 litres of water.
3. Siapkan of Large handful of Oyster mushrooms, shredded.
4. Gunakan 1 (400 g) of pkg fresh Korean rice cake.
5. Dibutuhkan 100 g of dried udon noodles (may be substituted with other noodles of choice).
6. Sediakan 2-4 cloves of garlic, to personal taste.
7. Diperlukan 3 tbsp of gochujang (Korean fermented hot red pepper paste).
8. Siapkan 3-4 tbsp of gochugaru (hot pepper flakes/powder).
9. Diperlukan 2-3 tbsp of soy sauce.
10. Gunakan 2 tbsp of sweetener (sugar/agave nectar/maple syrup, etc).
11. Gunakan 1 of green onion, sliced thinly for garnish.

Sometimes we open a door and leave it open, welcoming to see if anyone will walk through. While rice cakes are soaking, whisk together water, dashi powder, gochujang, gocharu, veg oyster sauce, garlic, and green onions. When hot, add marinated mushrooms, garlic, and onions and cook until onions are soft. Add broccoli, carrots, and zucchini and cook until veggies soften.

Cara membuat Vegan Tteokbokki

1. 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)..
2. 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..
3. 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..
4. 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..
5. Garnish with green onion..
6. 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..

Stir until all veggies and rice cakes are evenly coated. Tteokbokki is a Korean dish traditionally made with rice cakes, fish cakes, and a sweet, spicy, thick sauce.. Vegetable Tteokbokki: Korean Spicy Rice Cakes [Vegan] Dairy Free. Instructions: Heat up a pan with oil. Cook onions and garlic for a couple of minutes.

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