Let’s explore the simplicity of Vegan Tteokpokki – a plant-based take on the Korean favorite. In this straightforward guide, we’ll walk through an easy recipe to make these delicious rice cakes. No frills, just a quick and tasty way to enjoy a classic dish in a vegan version.
Tteokpokki: A Timeless Korean Street Favorite
During my childhood in Korea, Tteokpokki was a cherished street food, a go-to snack for people of all ages. It held a special place as an affordable and popular choice among both the young and the old. Reflecting on those times, the dish was not only a delightful treat but also a unifying aspect of Korean street food culture.
The roots of Tteokpokki trace back to the Joseon Dynasty, known as “Yupki Tteokbokki.” Initially, it consisted of stir-fried rice cakes in soy sauce. However, the dish underwent a transformation in the 1950s and 1960s, adopting a sweet and spicy gochujang-based sauce. This modern version quickly gained favor, turning Tteokpokki into an emblematic street food enjoyed by people from all walks of life, both in Korea and around the world.
Healthier Choices with Vegan Tteokpokki
In Korea, Tteokpokki is a common dish prepared by stir-frying chewy rice cakes in a flavorful sauce, featuring gochujang (red pepper paste). The sauce achieves a harmonious balance between sweetness and spiciness, resulting in a bold and satisfying taste. Additionally, traditional recipes frequently incorporate fish cakes, enhancing the dish with sesame seeds and green onions to add texture and freshness.
Having transitioned to a plant-based lifestyle over seven years ago, I’ve been refining the traditional Tteokpokki recipe to make it as health-conscious as possible. This involves omitting refined sugar and steering clear of processed ingredients like fish cakes. While I used to enjoy fish cakes as a staple in my cooking, health considerations led me to eliminate them. It’s worth noting that commercial fish cakes are often fried, high in cholesterol, and may contain additives, so it’s essential to be mindful when incorporating them into your dish.
Vegan Tteokpokki with Mushrooms and Veggies
To replace fish cakes in my vegan Tteokpokki, I choose shiitake mushrooms, particularly favoring the dried variety. Dried shiitake mushrooms, when rehydrated, offer a chewy texture reminiscent of meat or squid and are notable for their health benefits. Opting for dried mushrooms enhances the overall chewiness of the dish. For optimal results, I recommend soaking them in water the night before, allowing the mushrooms to absorb moisture and unlocking their nutritional goodness.
In my quest for a healthier version, I incorporate more vegetables and swap refined sugar with natural sweetness. To achieve this, I add onions and carrots, seamlessly integrating the mixture into the sauce. Additionally, if you prefer alternatives, such as maple syrup or date sugar, they can be added. The beauty of this approach lies in the variety of options available to replace refined sugar, encouraging experimentation with different ingredients.
Choosing the Right Rice Cakes
The crucial element of this recipe lies in the choice of rice cakes. When selecting rice cakes for Tteokpokki, opt for the variety specifically designed for this dish – the long ones. Avoid the oval-shaped ones, as they are typically intended for making soups.
Ensuring the right level of chewiness is key, and it can be a bit tricky. Some rice cakes tend to become too soft and may fall apart if overcooked. The goal is to maintain a delightful chewiness without letting them become excessively soft during the cooking process.
Simple Vegan Tteokpokki Recipe
Ingredients
- 2-3 dried shiitake mushrooms (soaked in water overnight)
- 1 cup of water
- 3 cups rice cakes
- 2 tablespoons red pepper paste (gochujang)
- 1 teaspoon red pepper powder (gochugaru)
- 1/4 cup chopped sweet onion
- 1/2 stick of carrot, blended
- 1 green onion, chopped
- 1 tablespoon maple syrup
- 1/2 tsp of salt, adjust to taste
- Sesame seeds for garnish (optional)
Instructions
1. If using, soak the dried mushrooms in water overnight for thorough hydration. Once they are fully rehydrated, thinly slice them. This process ensures that the mushrooms absorb moisture, making them plump and easy to slice. The rehydration also adds richness and chewiness to the mushrooms, enhancing their flavor in the final dish.
2. If the rice cakes are frozen, soak them in warm water for about 30 minutes to soften. This helps thaw the rice cakes gradually, ensuring the desired texture for the Tteokpokki dish. The soaking also prevents the rice cakes from becoming overly rigid during cooking, maintaining a chewy consistency.
3. Create the sauce by mixing red pepper paste (gochujang), red pepper powder (gochugaru), blended carrot, and maple syrup in a bowl. Then, thoroughly mix to ensure an even distribution of taste throughout the dish.
4. Combine soaked shiitake mushrooms and chopped onions with the sauce in a pan. Gradually add water while stirring for the desired sauce consistency. Cook over medium heat for 5-10 minutes until the sauce thickens. Add rice cakes and simmer for another 5 minutes until chewy and well-coated. This step ensures flavors meld and achieves the desired Tteokpokki texture.
5. To complete the dish, add a practical garnish. Sprinkle chopped green onions and sesame seeds on top of the prepared Vegan Tteokpokki. This straightforward addition enhances both the flavor and texture, bringing a touch of freshness and a subtle crunch to each bite.
6. Serve the hot Vegan Tteokpokki, and refrigerate any leftovers for reheating in the microwave later. For the best flavor, choose fresh servings. Plate your dish and enjoy this plant-based version of a Korean classic!
Cooking and serving tip:
After simmering the sauce, bring the experience to the table by using a portable gas stove. Add the rice cakes and let them simmer as you enjoy your meal. This interactive approach not only keeps the dish hot but also brings back the nostalgic feel of eating street Tteokpokki in Korea.
