How to make tteokbokki Korean street food style #koreanfood #veganrecipe #tteokbokki

The #recipe featured in today's #cookingvlog is for a vegan, plant-based tteokbokki, street food style:

2 lbs Korean ricecakes (tubes, fresh or frozen)
1 tbsp sesame oil
salt & pepper
1/4 onion
1 shiitake mushroom stem
2 tbsp soy sauce
2 squares dashima
1/4 cup gochujang
2 tbsps gochugaru
1 packet instant ramyeon broth
1 tbsp maple syrup (or your favorite sweetener)
1 tbsp toasted sesame seeds

Marinate the ricecakes in sesame oil, salt, and pepper. In the meantime, add 4 cups of water, onion, mushroom stem, soy sauce, dashima (dried kelp), gochujang, gochugaru, ramyeon broth packet, and maple syrup to a large pot. Bring to a boil and cook for around 5 minutes, until fragrant. Add the marinated ricecakes and cook on medium heat until tender and the sauce thickens (about 10 to 15 minutes). Remove from heat and garnish with toasted sesame seeds before serving.

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of The Best Cookbooks of 2021 by The New York Times and The New Yorker among others.

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