Vegan tteokbokki
Ingredients
- 2 ½ cups vegetable stock
- 3 green onions, chopped
- Pak choi, halved and cored
- 2 carrots, thinly sliced
- 1 onion, sliced
- 5 cloves garlic, minced
- 2–3 tbsp gochujang
- 1 tbsp gochugaru or chilli flakes
- 2 tbsp soy sauce
- 1 tsp sugar
- Shiitake mushrooms, sliced
- 450g Korean rice cakes
- 1 ½ tsp toasted sesame oil
- Sesame seeds
- Rice
Steps
- Add the vegetable stock to the wok and bring to a simmer over high heat.
- Add the white parts of the spring onions, carrot, onion and garlic; simmer for 2 to 3 minutes.
- Stir in the gochujang, soy sauce and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.
- Add the rice cakes to the pot and simmer for 15 minutes, stirring occasionally. For the last five minutes add the pak choi.
- Turn the heat off and stir in the green onions and sesame oil. Top with sesame seeds.