Ingredients
Scale
- 500 g (1.1 lb) tteok (rice cakes) for tteokbokki
- 1 tbsp vegan butter/margarine
- 2 strips vegan bacon, chopped
- 2 cloves garlic, finely minced
- 2 tbsp vegan cream cheese
- 2 tbsp gochujang paste (or 1 tbsp for milder spice)
- 1 cup water
- 1/2 tsp mushroom broth powder (or stock powder)
- Optional: 1 pinch MSG
- 40 g vegan parmesan wedge, grated
- 2 sprigs green onion (whites and greens separated and sliced)
- 1 ramen cake, cooked in boiling water for approximately 3 minutes
- Toasted sesame seeds for garnish
Instructions
- Soak the tteok in warm water for about 10 minutes.
- Melt vegan butter in a pan and cook vegan bacon until lightly browned.
- Add minced garlic and cook for 30 seconds, then add vegan cream cheese and gochujang.
- Pour in water and mix in mushroom broth powder and optional MSG.
- Drain soaked tteok and add to the pan, simmer until soft.
- Stir in grated vegan parmesan and green onion tops.
- Drain ramen and add to the mixture, combine well.
- Garnish with spring onion greens and toasted sesame seeds before serving.
Notes
Adjust the spice level by varying the amount of gochujang used.
Ensure tteok is thoroughly soaked for optimal texture and flavor.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 15
- Cholesterol: 0