Tuesday, March 27, 2012


 Dukbokki A.K.A Tteokbokki is a Korean snack food typically sold by street vendors or Pojangmacha. This spicy dish is usually made with meat, fishcakes, rice cakes and Gochujang (fermenetd red pepper paste). It was in a local Korean fast food restaurant in Korea Town that I first tried this. By default it was the only thing on the menu that could be veganized so we ordered it. We substituted the meat with tofu and it came with cabbage, mushrooms, carrots and rice cakes and we added in yams and had them make the sauce without fish. Below is my vegan version of Dukbokki.

2 cups slice rice cakes (you can use the sticks as well. I just prefer the slices)
4 tablespoons of Gochujang (red pepper paste)
1 cup sliced mushroom
1 small carrot (sliced into thin circles)
1/2 med size yam (sliced half moons). These are optional
4 baby bok choy (or 1 cup chopped cabbage or 1 cup zucchini).
2 green onions (chopped)
1 clove garlic (use garlic press or chop very thin)
1 tablespoon braggs
1 tablespoon agave
2 cups water

Bring water to a boil. Add Gochujang. Bring to a boil. Stir. Add agave. Stir and then add green onion, garlic, rice cakes and yams if using. Boil until rice cakes and yams are slightly soft (2-3 minutes).Turn down to a simmer,  add braggs and vegetables. Put lid on pot and let veggies soften - about a 1 minute or so. Serve hot.

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