Vegan Tteokbokki (Spicy Rice Cakes)

Ingredients

• about 450 g Korean Rice Cakes (Tteok)
• 2 cups Vegetable Broth
• 2 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Gochugaru (Korean Chili Flakes)
• 1 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tsp Sugar
• 2 cloves Garlic
• 1/2 medium Onion
• 2 stalks Scallions
• 1 cup Cabbage

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

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of vegetable broth, 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce (gluten-free tamari), 1 teaspoon of sugar, and 2 cloves of minced garlic. Heat over medium-high heat until the mixture reaches a gentle simmer, about 3 to 5 minutes. The sauce should be fragrant and slightly thickened.
2. 2Add the about 450 g of Korean rice cakes (tteok), the 1/2 medium onion (thinly sliced), and the 1 cup of cabbage (chopped into bite-sized pieces) to the simmering sauce. Stir everything together to ensure the rice cakes and vegetables are submerged.
3. 3Reduce the heat to medium-low. Cook, stirring occasionally to prevent the rice cakes from sticking to the bottom of the pot, for 10 to 15 minutes. The rice cakes should become soft and chewy, and the sauce should thicken to a glossy consistency. You will know it is ready when the sauce coats the back of a spoon.
4. 4Stir in the 2 stalks of scallions (chopped) during the last minute of cooking. Cook just until the scallions are slightly wilted.
5. 5Serve the Vegan Tteokbokki hot, garnished with additional chopped scallions if desired.

Substitutions

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