December 8, 2017
One thing we do appreciate is a good stew - especially one which warms your body right up.
Tteobokki is a Korean spicy rice cake stew that’s vegan, gluten-free and ultimately a one pot stop of deliciousness that will want you coming back for more. You’ll also need gochujang (the necessary Korean red pepper paste), shiitake mushrooms and aubergines. Other options to consider adding if you want some more protein: salted fish or minced pork. There’s hardly any skill needed to make this except judging when the rice cakes are cooked through before they turn gloopy. Get this right and you’ll be flying.
Naturally Vegan and Gluten Free.
- 705ml water
- 2 tbs gochujang
- 2 tbs sugar
- 2 tbs light soy sauce
- 2 tsp rice wine vinegar
- 1 tbs minced ginger
- 450g frozen or chilled tteok (Korean rice cake, oval or tubular)
- 200g aubergines, cut into bite-sized pieces
- 200g shiitake mushrooms
- 3 scallions, white and light green parts thinly sliced
- Sesame oil
What to do:
- Bring the water to a gentle simmer in a large pot. Add the gochujang, sugar, soy sauce, rice wine vinegar, and ginger then stir
- Add the tteok and stir occasionally. Make sure the water stays simmering by adjusting the heat if needed
- After 5 minutes, add the aubergine and mushrooms. Check to see the bottom doesn’t stick
- Cook for another 15 minutes until the tteok is fully cooked but not to the point where the stew is runny or too thick. Add water to make it thinner if necessary
- Serve with scallions and a drizzle of sesame oil