Spicy And Savory: Vegetarian Tteokbokki Recipe

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Tteokbokki, the iconic Korean street food dish of chewy rice cakes in a fiery gochujang sauce, is a must-try for any food enthusiast. But what if you’re vegetarian? Don’t worry, you can still enjoy this flavor explosion with a plant-based twist! This recipe delivers all the bold flavors and textures of traditional tteokbokki, minus the meat, making it perfect for vegetarians and anyone looking to explore new culinary horizons.

Ingredients:

Vegan Tteokbokki (떡볶이) with Vegetables
Vegan Tteokbokki (떡볶이) with Vegetables

1 pound (450g) Korean rice cakes (garaetteok)

  • 1 cup (240ml) vegetable broth
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) gochujang (Korean chili paste) – adjust for desired spice level
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) brown sugar
  • 1 tablespoon (15ml) rice vinegar
  • 1 clove garlic, minced
  • 1 tablespoon (15ml) grated ginger
  • 1 scallion, thinly sliced (for garnish)
  • Sesame seeds, for garnish (optional)

  • Instructions:

    1. Prepare the rice cakes: If using dried rice cakes, soak them in warm water for 30 minutes to soften. If using pre-cooked rice cakes, rinse them briefly under cold water. Cut the rice cakes into bite-sized pieces.
    2. Make the sauce: In a medium saucepan, combine vegetable broth, water, gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat and stir until the sugar dissolves.
    3. Simmer the tteokbokki: Add the rice cakes to the simmering sauce. Gently stir to ensure even coating. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the rice cakes are chewy and cooked through.
    4. Serve it up: Transfer the cooked tteokbokki to a serving bowl. Garnish with sliced scallions and sesame seeds (optional). Enjoy hot!

    Nutrition Facts (per serving):

    This recipe yields approximately 4 servings. Please note that these are estimated values and may vary depending on the specific ingredients used.

    Calories: 300

  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 800mg (adjust based on added soy sauce)
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sugar: 10g
  • Protein: 5g

  • Conclusion:

    This vegetarian tteokbokki recipe is a delightful way to experience the magic of Korean street food without the meat. It’s easy to make, customizable to your spice preference, and packed with flavor. So, gather your ingredients, turn up the heat (or keep it mild!), and enjoy a taste of Korea right in your own kitchen!

    Frequently Asked Questions:

    1. Can I substitute the gochujang with something else?

    Yes, but you might not achieve the same authentic Korean flavor. You can try sriracha or another chili paste, but adjust the amount to match the spice level of gochujang.

    2. What kind of vegetables can I add to this recipe?

    Feel free to get creative! Chopped carrots, bell peppers, mushrooms, or kimchi would all be delicious additions.

    3. Can I make this recipe vegan?

    Absolutely! Simply use a vegan fish sauce substitute or omit the soy sauce altogether.

    4. How can I store leftover tteokbokki?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth if needed to thin out the sauce.

    5. What other vegetarian Korean dishes can I try?

    There are many delicious vegetarian options in Korean cuisine! Explore bibimbap with tofu and vegetables, kimchi jjigae (spicy kimchi stew) with tofu or tempeh, or japchae (glass noodles) with a medley of vegetables.