Name: Tteok-bokki-Chi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 lbs Frozen Dried Rice Cake Sticks; 1 cup Water; 5 tbsp Gochujang; 1 tbsp Sugar; 1 tbsp Seasoned Rice Vinegar; 1 tsp Korean Red Pepper Flake; 1 tbsp Black Sesame Seed; 1.50 tbsp Cilantro, Chopped; 2 Scallions, Chopped; ½ tsp Bragg's Aminos; ½ cup Vegan Kimchi

AuthorLeliaCategoryDinnerDifficultyIntermediate

Yields1 Serving

Prep Time10 minsCook Time10 minsTotal Time20 mins

2 lbs Frozen Dried Rice Cake Sticks

1 cup Water

5 tbsp Gochujang

1 tbsp Sugar

1 tbsp Seasoned Rice Vinegar

1 tsp Korean Red Pepper Flake

1 tbsp Black Sesame Seed

1.50 tbsp Cilantro, Chopped

2 Scallions, Chopped

½ tsp Bragg's Aminos

½ cup Vegan Kimchi

If using frozen, thaw rice sticks in warm water. (Use enough to cover them, this is not the 1 cup of water listed in the ingredients)

Mix together the gochujang, vinegar, sugar, water, Bragg's Aminos and red pepper powder.

Add mixture and rice cakes to a wok or large saucepan and bring to a simmer.

Stirring frequently, simmer on low for approximately 7 minutes or until the rice cakes are soft.

Add sesame seeds, kimchi, scallions and cilantro. After 2 minutes remove from heat.

Garnish with additional seeds and scallions if desired.

Grab a big glass of water & ENJOY! #FeelTheBurn

Ingredients