Vegan Tteokbokki Pasta

Vegan Tteokbokki Pasta is a delightful fusion of Korean street food and Italian cuisine, featuring chewy rice cakes tossed in a spicy, sweet sauce with pasta. This dish is not only satisfying but also vibrant, making it a perfect choice for a quick and flavorful meal.

Ingredients

• Pasta (spaghetti or rice noodles) - 200g
• Tteok (Korean rice cakes) - 150g
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 tablespoon
• Sesame oil - 1 teaspoon
• Vegetable broth - 300ml
• Garlic (minced) - 2 cloves
• Green onion (sliced) - 2 stalks
• Carrot (julienned) - 1 small
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat sesame oil over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant.
3. Add the vegetable broth, gochujang, soy sauce, and maple syrup to the skillet. Stir well to combine and bring to a simmer.
4. Add the tteok and julienned carrot to the sauce, cooking for about 5-7 minutes until the tteok are heated through and softened.
5. Stir in the cooked pasta and mix until well coated with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
6. Season with salt to taste and garnish with sliced green onion and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 85 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains antioxidants from gochujang and sesame seeds, which can support overall wellness.

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