Tteokbokki is a popular Korean street food. It's a chewy rice cake that can be made many different ways. Today I'll show you how to make rabokki which is tteokbokki with ramen and melted vegan mozzarella cheese.
I only learned about Tteokbokki about a year ago and I definitely feel late to the party! How could I miss out on such a delicious dish? I'm a huge fan now and when I can get my hands on them it's such a treat. You typically can find Tteokbokki at Asian grocery stores in either the refrigerated or freezer section. If you buy them frozen you will need to defrost them before cooking. While you're at the asian grocery store be sure to pick up some gochujang which is red chili paste. We like to mix a 500 gm container of gochujang with one can of Sprite/7UP into a large jar to make a sweet gochujang sauce. If you don't make the sauce you can just use gochujang and sugar in this recipe but we used the sweet sauce.
- 1 lb Tteokbokki Rice Cakes
- 2 cups Water
- 5 Tbs Gochujang Sweet Sauce OR (4 Tbs gochujang + 1 Tb sweetener: sugar, maple syrup, agave syrup, etc.)
- 4 Garlic Cloves (minced)
- 2 Tbs No Beef Bouillon (coming soon!)
- 1/4 tsp White Pepper
- 1 cup Bean Curd Sheets
- 2 Green Onions (cut into 3 inch long pieces)
- 2 cups Greens (cabbage, bok choy, etc.)
- 1 block Ramen (we used Lotus Foods millet & brown rice)
- 1/2 cup Vegan Mozzarella Cheese (shredded, we used Good Planet brand)
- Wash the tteokbokki in warm water, be sure to separate them if stuck together
- Cut bean curd into triangle strips
- Save some green onion for garnish, chop rest into 3 inch long pieces
- Chop greens & mince garlic cloves
- In large pan add water and bring to a boil
- Add tteokbokki, sweetened gochujang, garlic, No Beef Bouillon, white pepper, green onions, greens & ramen
- Mix everything together well
- Be sure to loosen the ramen noodles as they become soft
- Allow to boil until the water evaporates and the liquid becomes thickened
- Add cheese on top and cover until cheese is melted
- Serve hot!