Vegan Tteokbokki ( 떡볶이 )

Vegan Tteokbokki ( 떡볶이 )
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A variation of tteokbokki with a bunch of veg - broccoli, cauliflower, onion, carrots, zucchini and perilla leaves

A variation of tteokbokki with a bunch of veg - broccoli, cauliflower, onion, carrots, zucchini and perilla leaves

Tteokbokki, aka Korean Spicy Rice Cakes, is one of my mum’s favourite dishes. And by favourite, I mean FAVOURITE. So to honour my mum’s love for this dish, I decided to share the recipe so you guys can understand why my mum loves it so much. The recipe is as simple and as authentic tteokbokki can get but the options run free here. I’ve had tteokbokki with added veggies, vegan cheese, ramen noodles (known as rabokki), seriously, the options are endless.

This recipe comes from my good friend Liz whom wrote down the very rugged recipe after watching my mum make this dish as part of her new Youtube series Culture Bite. I’ve linked the video after the recipe so if you wanna, feel free to stick around and watch the video :)

PS- I’ve included variations for Kimchi Tteokbokki (I personally prefer this over the normal one) and Rabokki (ramen tteokbokki) at the bottom of the recipe :)


Vegan Tteokbokki (v)

makes 4 snack servings

print recipe here

INGREDIENTS

  • 2-3 leaves Wombok Cabbage, chopped (120g)

  • 1.5 cups Vegetable Stock/Broth

  • 1 packet Korean ‘Tteok’ Rice Cakes, fresh (thaw if frozen)

  • Spring Onions, sliced into 2 inch sticks

PASTE INGREDIENTS

  • 2 tbsp Gochujang (Korean Red Pepper Paste)

  • 1 tbsp Gochugaru (Korean Red Pepper Flakes)

  • 1 tbsp Soy Sauce

  • 1/2 tsp Salt

  • 1 tbsp Sugar

  • 1 tbsp Minced Garlic

  • 1/4 tsp White Pepper

METHOD

1. Mix all the Paste Ingredients together in a small bowl.
2. In a large saucepan, heat the vegetable stock on medium heat.
3. Add the spicy paste and stir to dissolve.
4. Add the cabbage and cook until soft.
5. Add the rice cakes, stir to cover in the sauce and simmer on low heat until sauce thickens.
6. Finally, stir in the spring onions and stir until they soften
7. Serve!

NOTES: I’ve included a few variations (ramen noodles and kimchi) below but don’t feel limited! There are so many possibilities with tteokbokki, so really go crazy. I love putting in plenty of veg, ramen noodles, kimchi, and vegan cheese!


VARIATION:Kimchi Tteokbokki

  • To make this variation of tteokbokki, sub the veggie broth for vegan kimchi soup + a good spoonful of kimchi. Start by frying the kimchi pieces before adding in the rice cakes and sauce. Oh and vegan cheese is amazing in this!


VARIATION:rabokki

  • Add in a package of ramen noodles with the rice cakes + sauce. Feel free to add in any kind of veggie you fancy, such as mushrooms and broccoli. Vegan cheese works wonders too ;)


if you ever recreate one of my recipes, make sure to tag me on instagram @earthlingsasha and use the hashtag #earthlingsasha !! <3

Liz’s video!! Keep an eye out for part 2 & 3 :)