Vegan Tteokbokki (Spicy Rice Cakes)

Ingredients

• 1 lb Korean Rice Cakes (Tteok)
• 1 cup Korean Fish Cakes (Vegan)
• 4x4 inch Dried Kelp (Dashima)
• 4 large Dried Shiitake Mushrooms
• 4 cups Water
• 3 tablespoons Gochujang (Korean Chili Paste)
• 1 tablespoon Gochugaru (Korean Chili Flakes)
• 1 tablespoon Soy Sauce (or Tamari)
• 1 tablespoon Maple Syrup (or Agave)
• 2 cloves Minced Garlic
• 1/2 cup Sliced Green Onions
• 1 teaspoon Sesame Oil
• 1 teaspoon Toasted Sesame Seeds

Instructions

1. 1In a medium bowl, combine the 4 cups of water with the 4x4 inch dried kelp (dashima) and 4 large dried shiitake mushrooms. Let them soak for at least 30 minutes to create a flavorful broth. After soaking, remove and discard the kelp. Thinly slice the rehydrated shiitake mushrooms.
2. 2In a large heavy-bottomed pot, combine the soaked shiitake mushroom broth (about 4 cups), 3 tablespoons gochujang (Korean chili paste), 1 tablespoon gochugaru (Korean chili flakes), 1 tablespoon soy sauce (or tamari), 1 tablespoon maple syrup (or agave), and 2 cloves minced garlic. Stir everything together until well combined.
3. 3Place the pot over medium-high heat (400°F / 200°C) and bring the mixture to a boil. Once boiling, reduce the heat to medium-low (300°F / 150°C).
4. 4Add the 1 lb Korean rice cakes (tteok) and 1 cup Korean fish cakes (vegan) to the pot. Stir gently to ensure they are submerged in the sauce.
5. 5Simmer the mixture for 10 to 15 minutes, stirring occasionally to prevent the rice cakes and fish cakes from sticking to the bottom of the pot. The rice cakes should become soft and chewy, and the sauce will thicken to a glossy consistency.
6. 6Remove the pot from the heat. Stir in 1 teaspoon sesame oil and 1/2 cup sliced green onions.
7. 7Serve the Vegan Tteokbokki hot, garnished with 1 teaspoon toasted sesame seeds.

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