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Aug 13, 2024

Tteokbokki Arrabiata

Servings: 

4

Tteokbokki Arrabiata
Ingredients

4 spring onions

4 cloves garlic

2 small chili peppers

1 carrot

1 red bell pepper

1 zucchini

Oil, for cooking

5 medium tomatoes

1 tsp salt

1 tbsp gochugaru

1 tbsp gochujang

4 dried shiitake mushrooms

400 grams garraettok rice cakes

4 baby heads bok choy

1/2 cup shelled edamame

Sesame seeds, for garnish

Method

  1. MAKE MUSHROOM STOCK. Soak dried mushrooms in 2 cups of cold water. Let sit for at least 6 hours or overnight. When ready to cook, drain the stock and reserve the mushrooms to add into the dish.

  2. PREP. Chop spring onions. Mince garlic and green chili. Dice carrot and zucchini into small pieces. Thinly slice bell pepper. Dice tomatoes. Slice reserved mushrooms. Roughly chop bok choy.

  3. COOK. Heat a medium wok over medium heat. Add a touch of oil. Add spring onions, garlic, green chili, carrot, bell pepper, and zucchini. Sauté until vegetables are softened and zucchini is slightly browned. Add tomatoes and a pinch of salt. Cover and cook until tomatoes have broken down. Add gochugaru and gochujang. Mix to evenly distribute spices. Add mushrooms and rice cakes. Pour in stock. Cover and simmer until rice cakes have softened and mixture slightly thickens, about 10 minutes. Add bok choy and edamame. Cook until bok choy has wilted, about 5 minutes.

  4. SERVE. Ladle into bowls. Top with reserved green tops of spring onions and sesame seeds.

Notes

  • Recipe inspired by The Korean Vegan

  • Gochugaru is a Korean chili powder and gochujang is the paste that is made from fermenting that powder with soybean and rice. Both can be found in an Asian grocery store.

  • I used brown rice cakes which can also be found in the refrigerated section of an Asian grocery store. If you cannot find these ones, there are also some that look more like tubes which can be used as well.

  • Best served hot

  • The fresh tomatoes can be subbed for 2 cups of canned tomatoes

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