Vegan Tteokbokki (Spicy Rice Cakes) - Dairy-Free & Egg-Free

Ingredients

• about 450 g Korean Rice Cakes (Tteok)
• about 225 g Kelp Noodles (instead of fish cakes)
• 3 tablespoons Gochujang (Korean Chili Paste)
• 1 tablespoon Gochugaru (Korean Chili Flakes)
• 2 cups Vegetable Broth
• 1 tablespoon Soy Sauce (or Tamari for gluten-free)
• 1 teaspoon Sugar
• 1 clove Garlic (minced)
• 1/2 cup Green Onion (chopped)
• 1/2 cup Onion (sliced)
• 1 teaspoon Sesame Oil

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

Instructions

1. 1If you are using dried Korean Rice Cakes (Tteok), place the about 450 g of Korean Rice Cakes in a bowl and cover them with warm water. Let them soak for 15 to 20 minutes to soften.
2. 2In a large heavy-bottomed pot or a 30.48 cm deep skillet, combine the 2 cups of Vegetable Broth, 3 tablespoons of Gochujang, 1 tablespoon of Gochugaru, 1 tablespoon of Soy Sauce (or Tamari), 1 teaspoon of Sugar, and 1 clove of minced Garlic. Stir everything together.
3. 3Place the pot over medium heat and bring the mixture to a simmer. This should take about 5 to 7 minutes. The sauce will start to bubble gently.
4. 4Add the softened about 450 g of Korean Rice Cakes (if soaked), the about 225 g of Kelp Noodles, the 1/2 cup of sliced Onion, and the 1/2 cup of chopped Green Onion to the simmering sauce. Stir gently to make sure everything is coated in the sauce.
5. 5Continue to simmer the mixture over medium heat for 10 to 15 minutes. Stir every few minutes to prevent the rice cakes from sticking to the bottom of the pot. The rice cakes are ready when they are soft and chewy, and the sauce has thickened to a consistency that coats the back of a spoon. You will see the sauce become glossy.
6. 6Remove the pot from the heat. Drizzle the 1 teaspoon of Sesame Oil over the Tteokbokki and stir once more to combine. Serve immediately.

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