Korean Tteokbokki (떡볶이) with Peppers
This Korean Tteokbokki is enriched with sweet, fragrant Peppers to mellow down the heat while still delivering its authentic, spicy and warm taste.
Servings: 4 people
Soak the rice cakes in a hot vegetable broth (skip this step if you're using fresh Garaetteok).
Dice the bell peppers and stir fry in hot vegetable oil until nice and soft with a bit of a bite (10 minutes). Set aside
In the same wok add the minced garlic, the chili flakes (omit if you want it to be less spicy), the Gochujang (Korean Chilli Paste), the Soy Sauce, the Brown Sugar and the Corn Syrup. Mix well.
Add the vegetable broth and bring everything to a boil.
Add the rice cakes and cook on medium-high heat for another 10 minutes or until they are soft.
Stir in cooked peppers and the scallions, roughly chopped into a 2 inches pieces.
Serve the Korean Tteokbokki with peppers right away with some vegan Kimchi.
Calories: 448kcal | Carbohydrates: 94g | Protein: 8g | Fat: 5g | Saturated Fat: 4g | Potassium: 236mg | Fiber: 8g | Sugar: 23g | Vitamin A: 2132IU | Vitamin C: 81mg | Calcium: 31mg | Iron: 1mg