TTEOKBOKKI (SPICY KOREAN RICE CAKES) - cooked vegan

I was at Desa Sri Hartamas waiting for my car to be serviced so I popped by the Korean mini mart and found so many Korean ingredients I decided to try making Tteokbokki.
It turned out fantastic!!

Recipe was based on The Korean Vegan’s recipe on her website. I made it oil-free instead. Hmmm, unless there’s oil in the gochujang. But no added oil then 🙂

Ingredients
600 g frozen Korean rice cakes (cylindrical)
4 dried shiitake mushrooms (reconstituted and sliced)
1 tsp Mu soy sauce
Black pepper
1/2 yellow onion (thinly sliced)
4 cloves garlic (minced)
1 carrot (chopped into half-moons)
1 cup mushroom water from soaking the shiitake mushrooms
2 teaspoons + 1 tsp BeReal Shio Koji

For sauce
1 1/2 tbsp Korean chili powder - this is really spicy, adjust to your level
2 tbsp gochujang (Korean chili pepper paste)
2 tbsp Mu soysauce
2 1/2 tbsp Organicule date powder
2 1/2 tbsp water

For garnish:
2-3 green onions (chopped)
1 tsp white sesame seeds

METHOD
Soak Korean rice cakes in warm water for 20 minutes.
Place rice cakes in bowl, add 2 teaspoons shio koji and pepper to rice cakes and massage. Set aside while you prep your veggies.
Add 1 tsp of soy sauce, and 1 tsp shio koji to mushrooms and mix well. Set aside.
Prepare sauce by adding 1 1/2 tbsp of Korean chili powder, 2 tbsp of gochujang, 2 tbsp of soy sauce, 2 1/2 tbsp Organicule date powder and 2 ½ tbsp water. Stir together.
In a large pan, add 2 tbsp water over medium high heat. When hot, add marinated mushrooms, garlic, and onions and cook until onions are soft.
Add carrots and cook until carrots soften.
Add rice cakes and sauce. Stir until all veggies and rice cakes are evenly coated.
Add mushroom water. Bring to a boil and then reduce heat to allow sauce to simmer. Stir with wooden spoon as sauce thickens.
Garnish with green onions and sesame seeds.

If you prefer raw vegan Korean food including raw vegan tteokbokki, then check this out: https://rawchefyin.gumroad.com/l/kimchiandmore