Description
A cozy, vegan twist on the classic Korean dish tteokbokki, featuring chewy rice cakes in a spicy and creamy sauce.
Ingredients
- 2 cups Korean Rice Cakes
- 1 cup Vegan Cheese
- 2 tablespoons Soy Sauce
- 2 tablespoons Gochujang (Korean chili paste)
- 1 teaspoon Sugar
- 2 cloves Garlic, minced
- 1 cup Vegetable Broth
- 2 Green Onions, for garnish
Instructions
- Cook the Korean Rice Cakes in boiling water according to package instructions until soft and chewy, about 5-7 minutes.
- In a separate pan, combine vegan cheese, soy sauce, gochujang, sugar, minced garlic, and vegetable broth over medium heat and stir until melted into a velvety sauce.
- Drain the rice cakes and add them to the creamy sauce, stirring gently to ensure they’re fully coated.
- Serve warm, garnished with green onions.
Notes
For best results, ensure the cheese is completely melted before adding the rice cakes. Adjust spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean