This is a vegan recipe. Tteokbokki is a popular Korean street food. I love it. It’s one of the easier Korean dishes to make. It’s my adaptation that doesn’t require anchovy stock (because I never have any) and no Asian fish cake (as my intolerances doesn’t allow me to any more). There are many options to put in tteokbokki… here’s how I make mine
2 cups water
1 heaping tablespoon gochujjang (red pepper paste)
1 tsp gochugaru (red pepper powder)
1 tsp soy sauce
1/4 tsp korean granulated beef stock
2 handfuls tteok
1/4 tsp sesame oil
A few cabbage leaves (chopped)
1 pack ramen (optional)
A few strips or balls of Fish cake (optional)
Mandu or dumplings (optional)
Pour water into a frying pan and bring to a boil. Add in gochujjang, gochugaru, beef stock and soy sauce. Gently stir
Add in cabbage and tteok. Allow to simmer for a few minutes.
When liquid is reduced by a third, add ramen, mandu or fish cakes. Gently stir until liquid is thick
Remove from heat and add in the sesame oil. Stir to incorporate. And enjoy!