Vegan Tteokbokki (Spicy Rice Cakes)

Ingredients

• 1 lb Korean Rice Cakes (Tteok)
• 2 cups Vegetable Broth
• 2 tablespoons Gochujang (Korean Chili Paste)
• 1 tablespoon Gochugaru (Korean Chili Flakes)
• 1 tablespoon Soy Sauce
• 1 tablespoon Sugar
• 1 clove Garlic
• 1/4 medium Onion
• 2 stalks Green Onions
• 1 cup Cabbage

Instructions

1. 1If your 1 lb Korean Rice Cakes (Tteok) are frozen, place them in a bowl and cover with cold water. Let them soak for 10 to 15 minutes to soften, then drain them.
2. 2In a large heavy-bottomed pot, combine the 2 cups Vegetable Broth, 2 tablespoons Gochujang (Korean Chili Paste), 1 tablespoon Gochugaru (Korean Chili Flakes), 1 tablespoon Soy Sauce, 1 tablespoon Sugar, and 1 clove Garlic (minced).
3. 3Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 5 minutes.
4. 4Add the drained 1 lb Korean Rice Cakes (Tteok), 1/4 medium Onion (sliced thinly), and 1 cup Cabbage (cut into bite-sized pieces) to the pot.
5. 5Increase the heat to medium and cook for 10 to 15 minutes, stirring occasionally to prevent sticking. The rice cakes are ready when they are soft and chewy, and the sauce has thickened enough to coat the back of a spoon. This will happen around 195°F (90°C).
6. 6Stir in the 2 stalks Green Onions (chopped into 1-inch pieces).
7. 7Serve the Vegan Tteokbokki hot.

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