Soy Free Vegan Korean Tteokbokki

Total time30 min

Prep time10 min

Cook time20 min

4.7

(17)

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Ingredients

4 servings

For the broth

4 cups water
1 piece (4x4 inch) dried kombu
½ 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 tip
Coconut 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 tip
Choose 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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