from https://www.thecheaplazyvegan.com/vegan-tteokbokki/
Vegan Tteokbokki, also known as spicy Korean rice cakes, is a delicious Korean dish that traditionally isn't vegan.
Korean, Vegan, Gluten-Free, Instant Pot, spicy, street food
6 Servings
- 1 700g package TTeok (Korean rice cakes) ideally cylinder shaped tteok
- 4 C Water
- 3-5 pieces dry kelp / dashima / kombu
- 2 C Cabbage white or napa cabbage, chopped
- 2 carrots, chopped (optional)
- 1 Onion small, sliced thinly
- 3 T Gluten-free Gochujang Korean red pepper paste
- 2 t Gochugaru Korean red chili pepper flakes (optional) or use more gochujang
- 2 T Tamari
- 2 T Agave Nectar or maple syrup
- 1 T Garlic minced
- 2-4 green onions chopped
- 1 T sesame seeds, optional
- 1 handful puffed/dry tofu, optional
If your TTeok are frozen and stuck together, add them into a large bowl with cold water to separate them for about 5-10 minutes before using them. Add water and kelp to your Instant Pot. Close the lid, cook for 3 minutes. Remove the kelp pieces. Add chopped cabbage, carrots, and sliced onion into the pot and bring to a boil. In a bowl, mix the sauce: gochujang (use more or less depending on your level of spice preference), gochugaru, Tamari, agave nectar (or maple syrup) and minced garlic. Mix until smooth. Add the TTeok and sauce to the broth, and stir. If you're adding the puffed/dry tofu, do it now. Bring to a boil. Add in half the green onions. Turn the heat down to a medium-low and let it cook for around 15-20 minutes or until the sauce has thickened. When ready to serve, top with the rest of the green onions and sesame seeds (optional). Leftover Tteokbokki is divine, it'll keep for a long time in the fridge.
Gochujang isn't normally Gluten-free, but you can find it, probably online. From a Korean market, it will be in a bottle that looks like a ketchup bottle. It won't be quite the same, but it'll still taste amazing.
