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Before you jump to Vegan Tteokbokki recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are many reasons for doing this. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. There are more and more campaigns to try to get people to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically think that healthy diets call for much work and will significantly alter how they live and eat. Contrary to that information, individuals can modify their eating habits for the better by implementing some small changes.
One way to approach this to begin seeing some results is to realize that you do not have to change everything instantly or that you have to altogether eliminate certain foods from your diet. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than you did. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.
Obviously, it’s not hard to begin incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to vegan tteokbokki recipe. You can cook vegan tteokbokki using 11 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Vegan Tteokbokki:
- Provide Kombu (1 8cm x 8cm piece)
- Get water
- Prepare Large handful of Oyster mushrooms, shredded
- Provide pkg fresh Korean rice cake
- Use dried udon noodles (may be substituted with other noodles of choice)
- Provide garlic, to personal taste
- Provide gochujang (Korean fermented hot red pepper paste)
- Take gochugaru (hot pepper flakes/powder)
- Get soy sauce
- Get sweetener (sugar/agave nectar/maple syrup, etc)
- Prepare green onion, sliced thinly for garnish
Steps to make Vegan Tteokbokki:
- Add water and kombu to large wok or skillet. (This step may be skipped if you have enough vegan dashi on hand to replace the water).
- On low heat, steep kombu for 20 or so minutes. Do not boil. This will make seaweed slimy and make your stock bitter. Remove kombu and either discard or reserve to make seaweed salad.
- Bring broth to a boil and add udon noodles. Cook for 4 minutes. Meanwhile, combine gochugaru, gochujang, and sweetener in a small bowl. (If using sugar, add a small amount of water to thin). Add to pan with noodles.
- Add garlic, and mushrooms. Cook until udon noodles are almost al-dente (around the 8 minute mark). Add rice cakes and cook until tender (2-3 minutes for fresh rice cakes). Do not overcook.
- Garnish with green onion.
- Note: this is a 'soupy' version we liked making as kids. Typically this a stir fried dish made with less broth and without the additional noodles. A common addition to this style of dish is hot dogs (you can use vegan ones). I omitted them because I do not like them. I added fried tofu for protein.
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