Mushroom Royal Tteokbokki: A Flavorful Vegetarian Delight
Mushroom Royal Tteokbokki: A Flavorful Vegetarian Delight
Mushroom Royal Tteokbokki: Replacing Meat with Mushrooms for Ultimate Flavor!
Experience the rich taste, aroma, and satisfying texture of mushrooms in this Royal Tteokbokki, made without any meat. This dish is packed with the essence of various mushrooms, offering a deeply savory and delightfully chewy experience that’s perfect for everyone. Enjoy a healthy and delicious meal.
Main Ingredients- King Oyster Mushrooms (Saesongi) 1-2 pcs (depending on size)
- White Enoki Mushrooms (Baekmansongi) 1 pack
- Fresh Shiitake Mushrooms 2-3 pcs
- Oyster Mushrooms 1 pack
- Onion 1/2 medium
- Minced Garlic 1 Tbsp
- Carrot 1/4 medium
- Bell Pepper (various colors) 1/2
- Tteokguk Rice Cakes (for soup) 300g (approx. 2 cups)
Cooking Instructions
Step 1
Prepare the mushrooms. Wash your chosen mushrooms thoroughly under running water. Cut them into bite-sized pieces, approximately 1-1.5cm thick and 3-4cm long. Ensuring they aren’t cut too small will preserve a pleasant chewy texture.
Step 2
Rinse the Tteokguk rice cakes in cold water and drain them well in a colander. This helps prevent them from sticking together. In a pot, combine 3 cups of water, dried anchovies (gutted), and a piece of dried kelp. Bring to a boil over medium heat. Once boiling, remove the kelp, and let the anchovies simmer for about 5 more minutes before removing them to create a flavorful broth. In a separate small bowl, mix 3 Tbsp of soy sauce and 1 Tbsp of plum extract to prepare the sauce base.
Step 3
Slice the vegetables into appropriate sizes. Thinly slice the onion, and cut the carrot and bell pepper into slightly thick julienne strips for color. Mince 1 Tbsp of garlic. Add the prepared mushrooms, rice cakes, sliced vegetables, and minced garlic to the pot with the broth. Bring to a simmer over medium heat, allowing the rice cakes to soften and all the ingredients to meld together.
Step 4
Once the ingredients are cooked and the sauce has slightly thickened, pour in the pre-mixed sauce (soy sauce and plum extract). Stir well and continue to simmer for another 2-3 minutes to allow the flavors to infuse. For a glossy finish and a touch of sweetness, stir in 1 Tbsp of oligosaccharide and optionally 1/2 Tbsp of corn syrup. Taste the dish and adjust seasoning if needed by adding a tiny bit more soy sauce or salt. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for its fragrant aroma, and sprinkle generously with toasted sesame seeds. Gently toss everything together to coat evenly. Your delicious Mushroom Royal Tteokbokki is ready to be served hot!
