Vegetable Tteokbokki

Korean · 25 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 lb cylinder rice cakes (tteok)
• 3 tbsp gochujang
• 1 tbsp gochugaru chili flakes
• 2 tbsp sugar
• 3 cups kelp stock
• 2 cups green cabbage, chopped
• 3 stalks green onions
• 2 cloves garlic cloves, minced

Method

1. Soak rice cakes in warm water 10 minutes if firm or frozen, then drain.
2. Bring kelp stock to a boil and whisk in gochujang, gochugaru, sugar, and garlic.
3. Add the rice cakes and simmer 8 minutes, stirring so they do not stick.
4. Add cabbage and cook 4 minutes until the sauce thickens and coats the cakes.
5. Stir in green onions and cook 1 minute more.
6. Serve hot in the bright red sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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