Tteok-bokki-Chi

AuthorLeliaCategoryDifficultyIntermediate

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

1

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)

2

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

3

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

4

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

5

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

6

Garnish with additional seeds and scallions if desired.

Grab a big glass of water & ENJOY! #FeelTheBurn

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

Directions

1

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)

2

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

3

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

4

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

5

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

6

Garnish with additional seeds and scallions if desired.

Grab a big glass of water & ENJOY! #FeelTheBurn

Tteok-bokki-Chi
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