How To Make Palace Tteokbokki and Tofu Fried Rice Recipes Cook With Me The Korean Vegan

Ever experienced getting bad takeout? Try these delicious home cooked Korean recipes for Palace Tteokbokki and Tofu Fried Rice instead. Let me know what you want to see next in the comments below!

0:00 Intro How To Make Palace Tteokbokki
0:20 Korean Style Rice Cakes (Tubes) Prep
0:33 Why Its Called Palace Tteokbokki
0:59 Adding Vegetables to a Wok-Like Pan
1:15 Adding The Marinated Rice Cakes to the Pan
1:26 Adding Sauce
1:39 The Benefit of Adding Water
2:05 Adding Toasted Sesame Seeds
2:35 The Final Result of Palace Tteokbokki
2:43 How To Make Tofu Fried Rice
2:51 Vegetable Prep
4:40 Oil Options
4:49 Why You Should Use Day Old Rice
5:18 Frying Vegetables
5:36 Adding Tofu
6:24 How to Add The Rice To The Pan
6:54 Why You Shouldnt Add Sauce
7:30 Takeout VS Home Cooked
7:40 The Final Result of Tofu Fried Rice

Recipes:

Palace Tteokbokki
2 servings

2 cups frozen or fresh ricecakes (tubes)
1 tbsp sesame oil, plus more for drizzle
1 tsp cracked black pepper, plus more to taste
1 tbsp extra virgin olive oil
2 cloves garlic, minced
cup julienned red onion
cup julienned red bell pepper
cup julienned green bell pepper
cup julienned yellow bell pepper
1 carrot, sliced
cup chopped broccoli
2 tbsp soy sauce
1 tbsp maple syrup (or sweetener of choice)
1 tbsp toasted sesame seeds

1. Add 1 tbsp sesame oil to rice cakes, along with cracked black pepper. Set aside.
2. In a large pan over medium high heat, add oil, plus garlic and red onions. Cook for about 2 minutes. Then add the remaining vegetables. Cook for about 3 minutes.
3. Add the rice cakes, soy sauce, and maple syrup. Stir until all the veggies and rice cakes are evenly coated. Add cup water and bring the entire mixture to a boil before lowering the heat to a simmer. Cook until the liquid has reduced down to a thick sauce, making sure to taste along the away in case you need to add more soy sauce or sweetener.
4. When the sauce has reduced into a thick gravy, remove from heat and garnish with sesame seeds and sesame oil before serving.

Tofu Fried Rice

2 tablespoons oil
1 1/2 cups day old cooked rice
1 scallion whites, chopped
3 cloves garlic, minced
4 to 5 shiitake mushrooms, sliced
1 zucchini, diced
1 carrot, diced
1/2 box pressed extra firm tofu
1/2 cup chopped broccolini
1/2 cup corn (raw or cooked)
1/4 cup spring peas
Salt & pepper, to taste
1 tablespoon gochugaru (optional)
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
1 scallion greens

1. Fry the rice separately in oil, in batches if necessary. Remove and set aside.
2. Add a little extra oil and saut the veggies and tofu (just mashed up), until browned.
3. Create a well in the middle of the cooked veggies and tofu and add back the rice. Let it crackle for about 30 seconds and then mix everything together.
4. Season with salt and pepper (and gochugaru), drizzle with sesame oil, and garnish with toasted sesame seeds and scallion greens. Enjoy!

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Apptit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook