Vegan Recipe: Mushroom Tteokbokki - Seasoned Rice Cake

Ingredients:

• Rice cakes (360g should serve 2 people)
• Gochujang (pepper paste)
• Soy sauce
• Sugar
• Sesame oil or sesame seed
• Green onion
• Onions
• Minced garlic
• Mushrooms of your choice

*I will not state the specific amount of the rest of the ingredients as they are highly preferential.

1. Soak rice cakes in cold water. The time should depend on what type of rice cake you're using but 20 minutes tops.
2. Mix gochujang, soy sauce, sugar, sesame oil/seed, and minced garlic. The ratio depends on preference but I do: 4 parts gochujang, 2-3 parts soy sauce, 1 part sugar, 1-2 part minced garlic, and 1 part sesame oil/seed, 5-6 part water.
3. Chop onions, green onions and mushrooms.
4. Heat oil or water in pan.
5. Sauté the vegetables until onions are translucent.
6. Take out rice cakes from water and cook with the vegetables.
7. Pour seasoning mix and cook until rice cakes are soft
8. Done!

The recipe is rather simple. Usually tteokbokki is made with fish cakes but I used mushroom to substitute for it to make it vegan. The mushroom makes it taste SO delicious, it's probably even better than the fish cakes.



When made with enoki mushrooms :D