If you like spicy, stewy, chewy, and lots of flavour then this Korean Tteokbokki is for you 😋
you can adjust the spice level to your liking though.
I went off the original recipe by @frommybowl but made adjustments according to what I had on hand.
– I did not have any gochugaru sadly but it was plenty spicy.
– you can add some nori if you want a “fishy” taste, I did not.
– next time I will be adding more broth and buying smaller rice cakes. These were the only option at the store I went to and were very large 😅
– 16oz pack Korean rice cakes, can get from almost any Asian grocer for like $3, if using frozen rice cakes thaw them before cooking.
– 3-4 green onions, thinly sliced
– 2.5 cups @preschoice chickenless broth
– 2 tbsp gochujang (Korean hot pepper paste), if you want very mild start with 1/2 tbsp.
– 2 carrots, sliced
– 1 cup green beans cut in 1 inch pieces
– 2 tbsp low sodium soy sauce
– 1 tsp white sugar
– 1 tsp minced garlic
– 1 tbsp sesame oil (optional, I didn’t use it)
– sesame seeds for garnish
1. In a small pot bring chickenless broth to a boil. Lower heat to a simmer and add a handful of green onions, beans, and carrots. Cook for 3-4 mins.
2. Add garlic, gochujang, soy sauce, and sugar. Stir to combine. Simmer for 2-3 mins.
3. Add rice cakes and stir frequently to prevent sticking. Cook for 15ish minutes. Rice cakes will expand, if you start to run out of sauce (you shouldn’t) add more broth or water if you have to.
4. Remove from heat, drizzle with sesame oil if using and top with green onions and sesame seeds. Serve with rice 🍚
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