Veganuary – Part 5
Asian gnocchi: This is how tteokbokki works, the Korean street food classic
A Korean street food classic: Tteokbokki
© Maggie Soltani/Christian Verlag
It used to be alcohol or sugar free January. Today people prefer to change their diet: “Veganuary” is popular again this year. How about a Korean street food classic? Tteokbokki are Asian gnocchi. Part 5 of our “Veganuary” series.
The “Veganuary” is about creating awareness for better nutrition. Can plant-based food taste good? And how! The proof is this recipe.
Recipe for Tteokbokki
- 500 g rice cake (ready-made from the Asian shop)
- cooking oil for frying
- 2 garlic cloves, finely chopped
- 700 ml vegetable stock
- 3 tbsp gochujang paste
- 1-3 tsp gochugaru powder
- 2 tbsp light soy sauce
- 1-2 tbsp whole cane sugar
- 100 g Chinese cabbage, shaved
- 2 spring onions, cut into rings, plus a little more
- salt for serving
- freshly ground black pepper
- Sesame seeds for serving
You can find more vegan Asian recipes here: “Asian Vegan” by Rain Lundstrom. Christian publisher. 160 pages. 19.99 euros.
Soak the rice cakes in cold water for 20 minutes. Heat the oil in a pan. Fry the garlic in it until soft. Add the rice cakes, broth, gochujang paste, gochugaru powder, soy sauce and sugar. Bring to the boil, reduce the temperature and simmer for 8 minutes.
Add the Chinese cabbage and spring onions, and simmer for another 4-6 minutes until the liquid has evaporated and everything has thickened into a nice sauce. Season with salt and pepper.
Serve the tteokbokki sprinkled with spring onions and sesame seeds.
This article contains so-called affiliate links. Further information are available here.