Easiest Way to Prepare Appetizing Vegan Tteokbokki

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Good Evening every body, at this time you get present recipe Vegan Tteokbokki with 11 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 6 stages of easy cooking Vegan Tteokbokki.

Ingredients all Vegan Tteokbokki

1. Needed : Kombu (1 8cm x 8cm piece).

2. Prepare 1.5 litres : water.

3. Needed : 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. Prepare 2-4 cloves : garlic, to personal taste.

7. Needed 3 tbsp : gochujang (Korean fermented hot red pepper paste).

8. Prepare 3-4 tbsp : gochugaru (hot pepper flakes/powder).

9. Prepare 2-3 tbsp : soy sauce.

10. Prepare 2 tbsp : sweetener (sugar/agave nectar/maple syrup, etc).

11. Prepare 1 : green onion, sliced thinly for garnish.

If all ingredients Vegan Tteokbokki it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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