Veg Korean Tteokbokki recipe with Indian ingredients | Korean Street Food at Home

gochujang

🥗Healthier: miso paste

💰Cheaper: red pepper flakes + sugar

Miso offers umami while red pepper flakes provide heat.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water simplifies the recipe while still allowing flavors to shine.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a distinct flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat alternative.

Soak rice cakes in water and set aside.

Chop garlic and spring onions, cutting 1 spring onion for decoration.

Cut cabbage and paneer into tteokbokki shape.

In a non-stick pan, heat 1 tbsp oil and fry the paneer until golden, then remove and soak in cold water to make it soft and spongy.

In the same pan, boil the spring onions and garlic with 2 glasses of water, 1 tsp salt, and 1 tsp sugar for 1-2 minutes until the color changes.

Add the soaked rice cakes to the boiling mixture and let it boil again.

Prepare the sauce by mixing 1 tbsp Kashmiri red chili powder, 0.5 tbsp gochugaru, black pepper, 3 tbsp sugar, 2 tbsp soy sauce, and 1 tbsp oil.

Once the rice cakes are boiling, add the sauce but reserve 1 spoon of sauce for later.

Add the cabbage and paneer to the pan, squeezing out excess water from the paneer before adding.

Mix everything properly and cook on low flame without covering the pan to enhance the flavors.

Check the seasoning and adjust if necessary, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens