Vegetable Tteokbokki: Korean Spicy Rice Cakes

If you are looking for something with at little heat, this is the perfect recipe. Tteokbokki is a Korean dish traditionally made with rice cakes, fish cakes, and a sweet, spicy, thick sauce. However, this version cuts out the fish cakes and covers the rice cakes in a rich, sweet, spicy, red miso sauce. These chewy rice cakes and bold, fiery sauce make this dish a perfect meal for cold weather.

VEGETABLE TTEOKBOKKI: KOREAN SPICY RICE CAKES [VEGAN]

INGREDIENTS

• 1 8×4-inch piece kombu kelp
• 4 cups water
• 1 teaspoon red miso paste
• 2 teaspoons soy sauce
• 1/3 cup gochujang paste
• 1 tablespoon gochugaru powder
• 1 tablespoon granulated sugar
• 1 pound tube-shaped Korean rice cakes
• 1/4 cup sliced scallions

PREPARATION

1. Place the kelp in a large deep skillet and pour over the water.
2. Add the miso paste and soy sauce, and stir gently to combine them.
3. Place over medium-high heat, and bring to a boil. Boil this, uncovered, for 15 minutes.
4. Meanwhile, in a small bowl, combine the gochujang paste, gochugaru powder, and sugar, and stir it until it’s smooth and combined.
5. When the 15 minutes are up, remove the kombu and discard or keep for another use. Add the noodles, the chili paste mixture, the scallions, then stir to combine and dissolve the paste. Bring to a boil and cook at a high simmer, stirring often to prevent sticking, until the noodles have softened and the sauce has thickened, 12-18 minutes. Serve warm, topped with sliced scallions for garnish.

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