Directions
- 1Boil tteokbokki for 3 minutes, then soak in cold water.
- 2Mix gochujang, gochugaru, ketchup, sugar, soy sauce, and 3 tbsp water in a bowl.
- 3Stir-fry garlic, onion, and leek until aromatic.
- 4Add cabbage and stir-fry for another minute.
- 5Add the sauce, stir, and add the tteokbokki.
- 6Pour in 200ml hot water.
- 7Let it simmer until the sauce thickens.
- 8Add vegan cheese and mix for 30 seconds.
- 9Sprinkle scallions and sesame seeds on top.
Ingredients
- 500 g tteokbokki
- 5 cloves garlic
- 1 small onion
- 1 chunk leek
- 200 g cabbage
- 5 tbsp gochujang
- 2 tbsp gochugaru
- 2 tbsp ketchup
- 2 tbsp sugar
- 3 tbsp soy sauce
- 200 ml hot water
- 1 sliced scallion
- 1 tbsp sesame seeds
- 100 g vegan cheese
- 1 tbsp oil
Equipment
wok/non-stick panknifebowlspoonchopsticks
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