Vegan Teokkboki
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Vegan teokkboki

Discover Pinterest’s best ideas and inspiration for Vegan teokkboki. Get inspired and try out new things.
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Craving spicy comfort food? 🔥 This vegan tteokbokki is chewy, cheesy, and full of bold Korean flavors! Made with gochujang, cabbage, and melty vegan mozzarella — it’s the ultimate plant-based street food at home. 🇰🇷🌱 #VeganTteokbokki #PlantBasedComfort #KoreanVegan #SpicyVegan #EasyVeganRecipe #VeganCheeseLover Credit to @littlericenoodles | TikTok
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35min · 5 servings Comfort food always has to be spicy and hot so I made some Tteokbokki (떡볶이) and made it vegan of course 😌 It’s a popular Korean street food made with rice cakes, lots of gochujang, scallions and usually boiled egg and fish cake. Yuba is my favourite vegan substitute for fish cake and the rest is pretty true to the original recipe—just use mushroom and kelp stock instead of anchovy and omit the egg and fish cake! Here are the ingredients: • 1lb fresh or frozen rice cake/tteok* • 5 cups filtered water • 4 dried shiitake mushrooms • 1 4×4″ piece of dried kelp • 5 oz yuba sheets • 3 green onions • 1/4 cup gochujang (I use this gluten free variety) • 2 tbsp gochugaru, dried korean chili flakes • 1 tbsp coconut sugar • 1 tbsp gluten free soy sauce or tamari • 1
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15min · 2 servings 2 Tbsp Gochujang • 2 Tbsp Gochugaru • 1 Tbsp soy sauce • 2 Tbsp sugar • 1/4 tsp msg • 600ml vegan dashi broth (from previous video) • 500g rice cakes • 1-2 tsp sesame oil Instructions • Mix sauce in a small bowl • To a pot, add broth and bring to a boil. • Add the rice cakes and sauce and cover with a lid, cooked for 10-15 minutes over medium heat, stirring often. • Once the rice cakes are soft and the sauce has thickened, removes from the heat and stir in the sesame oil. • Serve with sesame seeds and green onion!
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