87. Vegan Gungjung Tteokbokki

Name: 87. Vegan Gungjung Tteokbokki
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian, Korean
Ingredients: 3 tbsp brown sugar; 1 tbsp soy sauce; 1 tsp dark soy sauce; 2 tbsp vegan oyster sauce; 1 tbsp mirin; 3 cloves garlic, minced; 1 tsp Asian vegetable stock powder; 2 tbsp vegetable oil; 100g shiitake mushrooms, diced; 1 onion, sliced; 4 spring onions, finely chopped, green and white separated; 2 capsicums, different colours, cut into thin batons; 2 carrots, cut into thin batons; 200g fried tofu, cut into small pieces; 1kg Korean rice cakes; 30g toasted sesame seeds; 1 tbsp cornstarch, dissolved in 1 tbsp room temperature water (only if necessary)

4 steps

Prep:30minCook:15min

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

Updated at: Sun, 05 Nov 2023 00:51:35 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

120

High

Nutrition per serving

Calories940.5 kcal (47%)

Total Fat23.6 g (34%)

Carbs163 g (63%)

Sugars17.7 g (20%)

Protein25.8 g (52%)

Sodium788.5 mg (39%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Sauce

3 Tbspbrown sugar

1 Tbspsoy sauce

1 tspdark soy sauce

2 TbspVegan Oyster Sauce

1 Tbspmirin

3cloves garlic

minced

1 tspvegetable stock powder

Asian

Tteokbokki

2 Tbspvegetable oil

100gshiitake mushrooms

finely chopped, green and white separated

2capsicums

different colours, cut into thin batons

2carrots

cut into thin batons

200gtofu

fried, cut into small pieces

1kgKorean rice cakes

30gtoasted sesame seeds

1 Tbspcornstarch

dissolved in 1 tbsp room temperature water, only if necessary

Instructions

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.