Vegan gluten free Tteokbokki
*Cups and measures Tablespoons are in Australian tablespoons. Australian tablespoons are 20ml as opposed to the more common 15ml. Use gram and ml for international accuracy.
Ingredients
For the gluten free vegan tteokbokki:
- 500-750 ml water see notes
- 20 g dried shiitake
- 500 g tteok (Korean rice cakes, the cylindrical kind as opposed to the flat circles) (make sure they are gluten free if needed)
- 3-4 spring onion greens
- 3-4 Perilla leaves optional, I just had them on hand
- 75 g gluten free gochujang paste see notes for link to my cheats recipe
- 20 ml (1 tablespoon)* gluten free soy sauce or Tamari, plus more as needed
- 20 ml (1 tablespoon)* gluten free vegan fish sauce, plus more as added I use Vincent the Vegetarian
- 20-40 ml (1-2 tablespoons) maple syrup, to your tastes
- 5-10 ml (1-2 teaspoons) rice wine vinegar optional but adds a bit of brightness
- Seasoning to taste
- Extra gochujaru flakes, to your tastes
To finish:
- Toasted sesame seeds
- Toasted sesame oil
- Spring onion greens optional
- Finely sliced perilla leaves optional
Instructions
- Measure the water and shiitake into a large open casserole dish that you intend to cook your tteokbokki in. Set aside for 30 minutes to allow the dried shiitake to soften and infuse the water.
- If you are soaking your tteok (rice cakes), add them to a large bowl of room temperature water and set aside.
- After the soaking time, scoop the shiitake out of the broth and give them a good squeeze to release extra flavour into the broth. You can discard them but I prefer to chop them finely and return them to the broth.
- Add the spring onion greens and optional perilla leaves to the shiitake broth and turn the heat to medium. Allow to come to a simmer before adding the gochujang, gluten free soy sauce, fish sauce and maple syrup.
- Stir to combine and create a bright red broth, then add the tteok (rice cakes).
- Cook the tteokbokki over a medium heat, stirring intermittently, until the sauce starts to bubble and thicken. Once it has, taste the sauce and adjust according to your preferences. Add the seasoning, gochugaru and anything else you think the dish needs.
- Allow the sauce to thicken to your desired preference – whether that be a thick, paste like sauce or more of a soupy consistency.
- Top your tteokbokki with toasted sesame seeds, a good drizzle of toasted sesame oil and some optional spring onion greens. Serve immediately for best results because the tteok harden as they cool.
- To reheat, add a splash of water and heat on the stove or in the microwave. Leftovers keep well in the fridge in an airtight container for a number of days.
Notes
- How much water you adds depends entirely on your preference sauce wise. I like a thick sauce, but you might prefer a thinner one.
- You might also be adding extra vegetables or sliced tofu, so adjust the liquid content accordingly.
- Soaking your tteok might also change how much liquid you need to add. Because soaked tteok likely have absorbed liquid, you may need to add less if you choose to soak it prior to use.
- You can find my recipe for gluten free gochujang (cheat’s version) here.
- You can find my recipe for low FODMAP gluten free gochujang here.
- Tteokbokki should have a spicy, sweet and complex flavour. Add all ingredients to your tastes – this is your dish! If you need to add more of something, go for it.
- I highly recommend drizzling over the toasted sesame oil at the end. It brings everything together so well. Perilla oil would also be great here but it’s much less accessible where I live.
Tried this recipe?Let us know how it was!