English Name: Vegan Hot Pot Spicy Rice Cakes
Korean Name: 채식 즉석떡볶이 Romanized: Chaeshik Jeukseok Ddeokbokki Other Names: Topokki Classified Under: Rice Cakes Wikipedia Entry
Spicy rice cakes (ddeokbokki) is by far Korea's number one street food. But sometimes Koreans want something a little more fancy.
That's when they have hot pot style spicy rice cakes (jeuksuk ddeokbokki) at a sit down restaurant. At some places, there have set menus where rice cakes come with various types of sauces, veggies, noodles, fish cakes, and meats and brought to your table to cook. From the traditional spicy sauce to black bean sauce, there so many types of combinations you can choose from. At other places, you can make your own ddeokbokki hot pot by picking and choosing what you'd like at a buffet style restaurant. Today, I'm going to show you how to make the most famous type of hot pot rice cakes with traditional spicy red sauce. Chewy rice cakes, ramen noodles, and various veggies are simmered in a spicy yet sweet red sauce. And instead of fish cakes, I'll use Inari sushi wraps (fried and marinated bean curd) which pairs nicely with this dish. It's packed with flavor and is so good that it brings tears to my eyes every time I make it. With just a key cooking ingredients on hand, you can make this spicy yet addicting dish and bring back the memories you have eating street food in Korea. Enjoy :)
Serves 2-3
Prep Time: 10 minutes Cook Time: 15-30 minutes Ingredients
For sauce:
For hot pot:
Directions
1. Make 1 serving of basic Korean vegetable stock according to these directions, and set aside. If using store bought vegetable stock, skip this step.
2. In a bowl, add all sauce ingredients and mix till well combined.
3. In a wide and deep pan, add chopped cabbage, onion, green onions, perilla leaves (if using), rice cakes, 1 1/2 cups vegetable stock, and the sauce. Bring to a boil on high. Once boiling, reduce the heat to medium high, mix thoroughly, and let it cook for about 5 minutes, stirring occasionally.
4. Then, lower the heat to medium. Break the ramyun noodle block in half and add into the pot (don't use the flavor pack). Push the rice cakes and veggies aside to make sure the noodles are submerged in the broth so they soften and cook for 2 minutes. You may need to flip the noodles over once or twice (as there is not much broth) so both sides cook evenly.
Then, lower the heat to medium low, mix thoroughly, and cook for another 3 minutes till sauce has reduced, noodles and rice cakes are fully cooked, and veggies have softened. Turn off the heat and mix in the Inari sushi pouches (if using) till well coated in the sauce.
5. Transfer to a large serving plate, sprinkle toasted sesame seeds on top (as much as you'd like) and serve. If you're lazy, you can just eat straight from the pot. Just make sure each person has a small plate or bowl to eat from. Enjoy!
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About MeAfter going vegan, I missed eating Korean food I grew up with. Seeing the lack of resources on plant-based Korean cooking, I decided to develop and share delicious and easy vegan Korean recipes that anyone can make!
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