Using koreanbapsang‘s recipe as a guideline, I made a vegan version of tteokbokki that turned out really well! I subbed anchovy broth for kombu and water, and fish cakes for tofu. I added carrots and bell peppers to make it a more balanced meal. The taste was great, only the rice cakes were a bit chewy still. I will soak them for longer next time.
by StandingAtTheEdge
3 Comments
Looks pretty yummy! I agree, was going to comment the tteok look a bit under-soaked/not plumped up enough just from the photo. I love koreanbapsang but when you’re buying tteok you always want to follow soaking instructions on the package (and I like my tteok on the soft side so I add some more soak and cooking time).
Carrots in tteokbokki is great but I feel like bell peppers changes the taste a lot. If you like, you can always do them on the side in a quick saute instead, then you get the whole tteokbokki meal plus an extra banchan 🙂
I add cabbage to mine for more veggies
I love to add shredded carrots and zucchini to mine. I cut the zucchini to match the size of the tteok. If I have it, I also like to add some cabbage to mine as well.