Description
A hearty and comforting Korean street food made with chewy rice cakes and a creamy vegan cheese sauce.
Ingredients
- 200 grams Rice Cakes (Garaetteok)
- 1 medium Potato
- 1 medium Carrot
- 1 cup Cashews
- 1/4 cup Nutritional Yeast
- 1 tablespoon Miso Paste
- 2 tablespoons Tapioca Starch
- To taste Seasonings (spices, Korean red pepper flakes)
Instructions
- Soak the cashews in warm water for about 20-30 minutes.
- Peel and chop the potato and carrot into bite-sized pieces.
- In a large pot, boil the chopped potato and carrot in water until fork-tender, about 10-15 minutes.
- Drain the soaked cashews and blend them with nutritional yeast, miso paste, tapioca starch, and a splash of water until creamy.
- Return the drained potatoes and carrots to the pot, add the rice cakes and vegan cheese sauce, and stir to coat.
- Sprinkle in seasonings and let everything simmer for a few minutes.
- Serve the creamy tteokbokki in bowls and enjoy!
Notes
Soak cashews longer for an ultra-creamy sauce and adjust spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Korean