Recipe of Gordon Ramsay Vegan Tteokbokki

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegan tteokbokki. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegan Tteokbokki is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Vegan Tteokbokki is something that I have loved my entire life.

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. Once the water is boiling, add in Tteok (rice cakes), Gochujang, Gochugaru, Sugar, and Soy Sauce.

To get started with this recipe, we must first prepare a few ingredients. You can have vegan tteokbokki using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegan Tteokbokki:

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

However, this version cuts out the fish cakes and covers the rice cakes in a rich,. Tteokbokki is long tubular glutinous rice cakes smothered in a spicy and sweet sauce. I love food that has that mochi-like, chewy texture and tteokbokki looked like my new potential obsession. It typically has anchovy broth and fish cakes in it.

Instructions to make 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.

I love food that has that mochi-like, chewy texture and tteokbokki looked like my new potential obsession. It typically has anchovy broth and fish cakes in it. Tteokbokki-spicy Korean rice cakes-are right up there with chigae and kimchi as standard Korean comfort food. The rice cakes get tender and chewy, while the heat from the chili flakes keep you alert and thirsty. How to Make Ramen Tteokbokki Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat.

So that’s going to wrap this up with this exceptional food vegan tteokbokki recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!