Vegan Tteobokki
Vegan Tteobokki (or spicy rice cakes) are a plant based twist on a classic Korean street food dish. They are soft and squishy with a fiery sauce.
Servings: 2 people
Ingredients
- 500 g Korean rice cakes
- 450 ml vegan dashi
- 50 g onion thinly sliced
For the sauce
- 3 Tbsp gochujang
- 1 tsp caster sugar
- 1 tbsp soy sauce
- 1 clove garlic minced
- 1 tsp gochugaru
To garnish
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
- 1 spring onion finely sliced
Instructions
- Soak the rice cakes in warm water for 10 minutes until they are soft.
- Bring the stock to a boil and stir in the sauce ingredients.
- Stir until dissolved.
- Add in the rice cakes and sliced onion.
- Boil until the rice cakes and onion are cooked.
- Thicken the sauce by simmering it until you have your desired consistency (roughly 5 minutes).
- Garnish with the sesame seeds, sesame oil and spring onion and serve warm.