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Vegan Tteokbokki
Vegan Tteokbokki

Before you jump to Vegan Tteokbokki recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Read on for some approaches to go green and save energy, largely in the kitchen.

While it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. When compared with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is particularly effective when it’s full before a cycle is going. Conserve even more money by air drying as well as cool drying your dishes instead of heat drying them.

The kitchen alone provides you with many small means by which energy and money can be saved. Green living is not really that hard. A lot of it really is basically utilizing common sense.

We hope you got benefit from reading it, now let’s go back to vegan tteokbokki recipe. To make vegan tteokbokki you need 11 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Vegan Tteokbokki:
  1. Use Kombu (1 8cm x 8cm piece)
  2. You need water
  3. Use Large handful of Oyster mushrooms, shredded
  4. Provide pkg fresh Korean rice cake
  5. Take dried udon noodles (may be substituted with other noodles of choice)
  6. Use garlic, to personal taste
  7. You need gochujang (Korean fermented hot red pepper paste)
  8. Provide gochugaru (hot pepper flakes/powder)
  9. Provide soy sauce
  10. Provide sweetener (sugar/agave nectar/maple syrup, etc)
  11. Get green onion, sliced thinly for garnish
Instructions to make Vegan Tteokbokki:
  1. Add water and kombu to large wok or skillet. (This step may be skipped if you have enough vegan dashi on hand to replace the water).
  2. On low heat, steep kombu for 20 or so minutes. Do not boil. This will make seaweed slimy and make your stock bitter. Remove kombu and either discard or reserve to make seaweed salad.
  3. Bring broth to a boil and add udon noodles. Cook for 4 minutes. Meanwhile, combine gochugaru, gochujang, and sweetener in a small bowl. (If using sugar, add a small amount of water to thin). Add to pan with noodles.
  4. Add garlic, and mushrooms. Cook until udon noodles are almost al-dente (around the 8 minute mark). Add rice cakes and cook until tender (2-3 minutes for fresh rice cakes). Do not overcook.
  5. Garnish with green onion.
  6. Note: this is a 'soupy' version we liked making as kids. Typically this a stir fried dish made with less broth and without the additional noodles. A common addition to this style of dish is hot dogs (you can use vegan ones). I omitted them because I do not like them. I added fried tofu for protein.

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