Today’s video is going to be my mom’s famous tteokbokki/ddukbokki recipe! Well, it’s now famous… haha. Tteokbokki is a popular Korean dish and the best way to describe it would be “spicy Korean rice cakes”. Usually tteokbokki is not vegan because it contains anchovies to flavour the broth and it also contains fish cakes – neither of which I used, of course, so I could veganize this for you guys.
EASY VEGAN TTEOKBOKKI (SPICY KOREAN RICE CAKES) RECIPE
Ingredients (All approximate – please adjust to your liking) –
1 lb Korean rice cakes (cylinder shaped)
4 cups broth (veggie or kelp or kelp powder – see below)
3 tbsp Gochujang (red pepper paste)
1 tbsp Gochugaru (Korean red chili flakes – use more gochujang if you don’t have this)
2 tbsp soy sauce
2 tbsp agave nectar or maple syrup (or other sweetener)
1/2 Japanese sake
2-3 cloves of minced garlic
1 package of vegan ramen noodles (optional)
Green onions (as much as you want)
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