Eosinophilic Esophagitis Friendly Vegan Korean Tteokbokki
Total time30 min
Prep time10 min
Cook time20 min
4.7(17)
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Learn more āIngredients
4 servings
For the broth
- 4 cups water
- 1 piece (4x4 inch) dried kombu
- Ā½ oz dried shiitake mushrooms (about 4 small)
For the sauce
- 3 tbsp gochujang
- 1 tbsp gochugaru (korean red pepper flakes)
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp sugar
- 1 tsp toasted sesame oil
For the tteokbokki
- 1 lb cylinder-shaped rice cakes (tteok), fresh or thawed
- 3 oz firm tofu, cut into 1-inch cubes
Chef's tipChoose a firm or extra-firm block-style tofu - not silken or soft - and press and cook it the same way. - 2 stalks green onion (scallion), cut into 2-inch pieces
- 1 cup napa cabbage, roughly chopped
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Combine the water, kombu, and dried shiitake mushrooms in a large skillet or wide saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 10 minutes, until the broth is lightly golden and fragrant. Remove and discard the kombu and mushrooms.
- 2
Whisk the gochujang, gochugaru, soy sauce, sugar, and sesame oil into the hot broth until fully dissolved and the broth is a deep, uniform red.
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