Vegan Tteokbokki

Prep Time: 15m | Cook Time: 15m | Servings: 4

Ingredients

Main Ingredients

• 2-3 leaves Wombok Cabbage, chopped (120g)
• 5 cups vegetable stock/broth
• 1 packet Korean ‘Tteok’ rice cakes, fresh (thaw if frozen)
• Spring onions, sliced into 2-inch sticks

Paste Ingredients

• 2 tbsp Gochujang (Korean red pepper paste)
• 1 tbsp Gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1/4 tsp white pepper

Instructions

In a small bowl, mix together all the Paste Ingredients until well combined.

In a large saucepan, heat the vegetable stock on medium heat.

Add the spicy paste to the stock and stir until dissolved.

Add the chopped Wombok cabbage and cook until soft.

Stir in the rice cakes and simmer on low heat, allowing the sauce to thicken and coat the rice cakes.

Stir in the spring onions and cook until they soften.

Once the sauce has thickened and everything is heated through, serve your Tteokbokki hot!