Vegan Tteokbokki/Rabokki
Servings: 3 -4 servings
Calories: 18kcal
Ingredients
- 3-4 cups water add more if you like it saucier, stick with 3 cups for a regular sauce
- Optional: 4-5 squares dried kelp
- 1 package of rice cakes 630 g/23 oz - fresh or frozen, soak in some water to thaw if frozen
For the sauce
- 1/4 cup gochujang
- 2 tbsp tamari you can also use 1 tbsp tamari, 1 tbsp vegan fish sauce
- 2 tbsp gochugaru can reduce to 1 tbsp if you want it to be less spicy
- 2 clove garlic minced
- 1/2 tsp MSG or 1 tsp mushroom broth powder
- 2 tbsp oliosaccaride OR brown sugar
- 2 tsp toasted sesame oil
- 3-4 green onions cut into 1-2 inch pieces
- Optional: fried tofu thinly sliced into triangles
- Optional: ramyun/ramen cake
To Garnish
- toasted sesame seeds to garnish
- 1/2 cup shredded cabbage I used 3-4 leaves of Taiwanese cabbage
Instructions
- In a wide saucepan, bring the water and dried kelp and boil for 10-15 minutes to start the broth. If you don't want to add kelp, simply bring the water to a boil.
- Meanwhile, thaw the rice cakes if needed.
- In a bowl, combine the gochujang, tamari, minced garlic, msg/mushroom broth powder, oliosaccaride/brown sugar, and toasted sesame oil. Stir to make a paste.
- Once the broth has boiled for 10-15 minutes, remove the kelp, then add the thawed rice cakes, sauce paste, and stir to dissolve the sauce. Cook for 10 minutes until the rice cakes are tender and nearly cooked through.
- Add the green onion, sliced fried tofu, and a ramen cake if you're making rabokki, and stir to heat through, another 2-3 minutes. The rice cakes should be tender and cooked through, and the sauce thickened.
- Serve with shredded cabbage and toasted sesame seeds on top!
Notes
If you want to make this into rabokki, use 4 cups of water for the broth and add the ramen cake when you add the green onions and cook until tender!
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g