Vegan Tteokbokki

Vegan Tteokbokki is a delightful twist on the traditional Korean street food, featuring chewy rice cakes coated in a rich, spicy gochujang sauce. Perfect for a warm breakfast, this dish is both satisfying and packed with flavor.

Ingredients

• Rice cakes - 200 grams
• Water - 500 ml
• Gochujang (Korean red chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 tablespoon
• Garlic (minced) - 2 cloves
• Sesame oil - 1 teaspoon
• Green onions (sliced) - 2 stalks
• Carrot (julienned) - 50 grams
• Cabbage (shredded) - 50 grams
• Sesame seeds - 1 tablespoon

Steps

1. In a pot, bring 500 ml of water to a boil over medium heat.
2. Add the rice cakes to the boiling water and cook for about 5 minutes until they are soft and chewy. Drain and set aside.
3. In the same pot, reduce the heat to low and add the gochujang, soy sauce, maple syrup, minced garlic, and sesame oil. Stir well to combine.
4. Add the cooked rice cakes back into the pot along with the julienned carrot and shredded cabbage. Stir gently to coat everything in the sauce.
5. Cook for an additional 5-7 minutes until the vegetables are tender and the sauce is slightly thickened.
6. Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds.

Nutrition

• Calories: 380
• Protein: 7 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains vegetables that provide essential vitamins and minerals.

Tags