Vegan Vegetable Tteokbokki

🛒 Ingredients

• #Main Ingredients
• 500g cylindrical rice cakes (tteokbokki rice cakes)
• 1 medium carrot, cut diagonally
• 150g mushrooms (shiitake, button, or oyster), thickly sliced
• ½ onion, sliced into wedges
• 2–3 spring onions, cut into 4‑cm lengths
• 1 tbsp neutral cooking oil
• Toasted sesame seeds for garnish
• #Spicy Sauce
• 3 tbsp vegan gochujang (Korean chilli paste)
• 1–2 tbsp gochugaru (Korean chilli flakes) – adjust for preferred heat
• 2 tbsp coconut sugar or brown sugar
• 1 tbsp low‑sodium soy sauce or tamari
• 2 garlic cloves, finely minced
• 400–450ml vegetable stock or water
• 1 tsp toasted sesame oil
• Optional: 1 tsp cornstarch mixed with 2 tbsp water, for extra thick sauce

👩‍🍳 Instructions

1. 1

   Prep the rice cakes: If using hard refrigerated rice cakes, soak in warm water for 15–20 minutes to soften slightly, then drain well.

2. 2

   Sauté aromatics: Heat oil in a pan or wok over medium heat. Add onion and garlic, cook for 1 minute until fragrant. Add carrot and mushrooms, stir‑fry for 2 minutes.

3. 3

   Make the sauce: Stir in gochujang, gochugaru, sugar, and soy sauce. Pour in the vegetable stock and mix well until smooth. Bring to a gentle simmer.

4. 4

   Cook the rice cakes: Add the drained rice cakes. Simmer over medium‑low heat for 8–10 minutes, stirring often so they do not stick. Cook until the sauce thickens, turns glossy, and coats every piece evenly, and the rice cakes are soft yet still chewy.

5. 5

   Finish: Stir in most of the spring onions and the sesame oil. If you want a thicker sauce, stir in the cornstarch slurry and cook for 1 more minute.

6. 6

   Serve: Garnish with remaining spring onions and plenty of toasted sesame seeds. Enjoy hot.