Delicious Vegan Tempeh Tteokbokki
[Eco-Friendly Nature Cook] Healthy Vegan Tteokbokki with Tempeh
We’ve made a healthy and delicious tteokbokki using tempeh! Let’s cook this flavorful tempeh dish together. Enjoy a nutritious twist on a beloved Korean classic!
Main Ingredients- Tempeh 200g
- Cabbage 1/5 of a medium head
Cooking Instructions
Step 1
Today, we’re making a special tteokbokki using tempeh! Tempeh is a fermented soybean food made by fermenting cooked soybeans with a starter culture like Rhizopus. It’s known for its satisfying texture and nutritional benefits.
Step 2
First, let’s prepare the flavorful tteokbokki sauce. In a bowl, combine 1 Tbsp gochujang, 1 Tbsp coarse gochugaru, 2 Tbsp Korean soy sauce, 2 Tbsp unrefined sugar, and 1 Tbsp minced garlic. Mix everything well until a smooth paste forms. Set this aside.
Step 3
Rinse the tempeh under running water to clean it. Then, slice it into bite-sized pieces. Avoid slicing it too thinly, as you want a pleasant chewiness.
Step 4
For a more enjoyable texture, try slicing the tempeh diagonally (called ‘eoseot-seolgi’ in Korean). This way, it absorbs the sauce beautifully and mimics the chewy texture of fish cakes, adding another layer of delight to your tteokbokki.
Step 5
Next, prepare the cabbage. Wash the cabbage thoroughly after removing any tough outer leaves. Fresh vegetables not only enhance the flavor but also provide a delightful textural contrast.
Step 6
Once washed, thinly shred the cabbage. Shredding it finely will allow it to cook quickly and absorb the tteokbokki sauce wonderfully, ensuring every bite is flavorful.
Step 7
Now, let’s start cooking the tteokbokki. Pour 500ml of water or your prepared anchovy-kelp broth into a wide pan or pot. Using broth will give your tteokbokki a richer, deeper flavor.
Step 8
Add the prepared tteokbokki sauce to the broth and stir well to ensure it dissolves evenly without any clumps. This step is crucial for creating the perfect tteokbokki base.
Step 9
Once the broth begins to simmer, add all the sliced tempeh. Tempeh, being made from soybeans, is rich in protein, making this tteokbokki a great source of plant-based protein.
Step 10
Let the tempeh simmer and cook in the sauce. Stir occasionally to ensure the tempeh absorbs the delicious sauce evenly. Cook until the tempeh is tender and flavorful.
Step 11
When the sauce starts to bubble vigorously, add the shredded cabbage. Adding cabbage will introduce a delightful crunch and natural sweetness to the tteokbokki, making it more complex and satisfying.
Step 12
Stir-fry the cabbage with the sauce until it softens slightly and absorbs the flavors. The natural sweetness of the cabbage will harmonize beautifully with the savory tempeh and spicy sauce.
Step 13
Continue to cook until the sauce thickens to your desired consistency, leaving just a little bit of liquid. Your healthy Vegan Tempeh Tteokbokki is now complete! Serve generously topped with the tempeh and cabbage. The combination of the savory tempeh and the sweet, crisp cabbage creates a wonderfully balanced and nutritious meal. Enjoy your delicious and healthy tteokbokki!
