87. Vegan Gungjung Tteokbokki

Normally this version of tteokbokki will include some minced meat, usually beef. My version ups the veggies, and adds tofu and shiitake mushrooms.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If using frozen rice cakes, soak them in cold water for 30 minutes before cooking.

Step 2

Mix together the ingredients for the sauce.

Step 3

In a wok, heat the oil and sauté the mushrooms, onion and white part of the spring onion for a couple of minutes to get some colour. Then add the capsicums, carrots, tofu and rice cakes. Stir fry it all for 1-2 minutes, then add 250ml of water and throw a lid on the wok. Cook gently for 5 minutes, until rice cakes are cooked. Take the lid off - if you need to thicken it, add the corn starch slurry, otherwise don’t bother.

Step 4

Turn off the heat and stir through the green part of the spring onion. Serve, scattered with toasted sesame seeds.