Vegan Tteokbokki (Spicy Korean Rice Cakes)

Ingredients

• Korean Gochujang

  Daesang

  30 g or 30g

• Maple syrups

  2 tbsp or 40g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Korean Rice Cake

  284g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Veggie Dogs

  Yves Veggie Cuisine

  6 wiener or 276g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. Prepare the spicy sauce: in a small bowl, stir together the sauce ingredients until fully combined.
2. Transfer the sauce to a skillet or large saucepan. Add the rice cakes and cover with the water. Bring to a simmer and let simmer uncovered for about 8 minutes over medium heat.
3. After 8 minutes, stir in the green onions, and vegan sausages. Let simmer for another 7-8 minutes or until the rice cakes are very tender and the sauce has thickened. If the sauce is too thick, feel free to add more water.
4. Divide between serving bowls and top with toasted sesame seeds!
5. Tteokbokki will keep for up to 2 days in the refrigerator. Reheat over medium heat for 7-8 minutes, adding a few tablespoons of water if the sauce is too thick.

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