Vegan Tteokbokki

🛒 Ingredients

• Korean Rice Cakes (Tteok) 250 g · 400 kcal
• Gochujang (Korean Chili Paste) 30 g · 75 kcal
• Gochugaru (Korean Chili Flakes) 8 g · 25 kcal
• Soy Sauce 15 g · 10 kcal
• Granulated Sugar 10 g · 40 kcal
• Garlic, minced 5 g · 7 kcal
• Yellow Onion, sliced 40 g · 16 kcal
• Green Cabbage, chopped 60 g · 15 kcal
• Scallions (Green Onions), chopped 5 g · 2 kcal
• Sesame Oil 3 g · 27 kcal
• Shiitake Mushrooms, sliced 40 g · 12 kcal

👨‍🍳 Instructions

1. If using frozen rice cakes, soak them in warm water for 10-15 minutes until softened. Meanwhile, slice the onion, chop the cabbage, and slice the shiitake mushrooms.
2. In a large pan or pot, combine Gochujang, Gochugaru, soy sauce, granulated sugar, minced garlic, and water (or vegetable broth) to create the sauce. Stir well to mix.
3. Bring the sauce to a boil over medium-high heat. Once boiling, add the softened rice cakes, sliced onion, chopped cabbage, and shiitake mushrooms.
4. Simmer for 10-15 minutes, stirring occasionally, until the rice cakes are chewy and the sauce has thickened to your desired consistency. Most of the liquid should be absorbed.
5. Remove from heat and stir in the sesame oil. Garnish with chopped scallions before serving.