Vegan Tteokbokki (Spicy Rice Cakes)

Ingredients

• about 450 g Korean Rice Cakes (Tteok)
• 10.16 cm Dried Kelp (Dashima)
• 6 whole Dried Shiitake Mushrooms
• 6 cups Water
• 3 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Gochugaru (Korean Chili Flakes)
• 2 tbsp Vegan Soy Sauce
• 1 tbsp Sugar
• 1 tbsp Minced Garlic
• 1 tsp Sesame Oil
• 2 stalks Scallions
• 1 tsp Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of water with the 10.16 cm of dried kelp and the 6 whole dried shiitake mushrooms. Let these ingredients soak for at least 1 hour to create the broth.
2. 2After soaking, carefully remove and discard the 10.16 cm of dried kelp from the pot. Remove the 6 whole dried shiitake mushrooms from the pot and slice them into bite-sized pieces; set the sliced mushrooms aside.
3. 3To the pot containing the broth, add the 3 tbsp of gochujang, 1 tbsp of gochugaru, 2 tbsp of vegan soy sauce, 1 tbsp of sugar, and 1 tbsp of minced garlic. Stir all ingredients together until they are well combined.
4. 4Turn the heat under the pot to medium-high, which is approximately 190.6°C / 190°C. Bring the sauce mixture to a gentle simmer, indicated by small bubbles continuously rising to the surface, and let it simmer for 5 minutes.
5. 5Add the about 450 g of Korean rice cakes and the reserved sliced shiitake mushrooms to the simmering sauce. Stir gently to ensure all the rice cakes are submerged in the sauce, then cook for 8 to 10 minutes, stirring occasionally, until the rice cakes are soft, chewy, slightly translucent, and have a tender bite.
6. 6Reduce the heat to low, which is approximately 93.33°C / 95°C, and stir in the 1 tsp of sesame oil. Slice the 2 stalks of scallions into thin rounds.
7. 7Serve the Vegan Tteokbokki immediately, garnished with the sliced scallions and the 1 tsp of sesame seeds.

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