Enoki Beancurd Rosé Tteokbokki
Enoki Beancurd Rosé Tteokbokki
Ingredients
For the Enoki Beancurd Rolls
- 100 g enoki mushrooms, 1 pack
- 3-4 slices vegan cheese
- 5 beancurd ring rolls
For the Sauce
- 1 tablespoon minced garlic
- 1 tablespoon mushroom seasoning
- 1 tablespoon vegan oyster sauce
- 1 tablespoon gochujang
- 1 tablespoon plum syrup, or sugar
- 1 cup water, for sauce
- 1/2 cup plant-based mylk
- a splash water, for sauce
For the Tteokbokki
- 2 servings rice cake & dumpling
For Garnish
- to taste sesame oil
- to taste coriander
- to taste sesame seeds
- to taste seaweed flakes
Instructions
- 1
Trim off the root ends of the enoki mushrooms and rinse them thoroughly under cold water.
⏱️ 2 min
- 2
Soak the beancurd ring rolls in a bowl of water until they soften, which usually takes a few minutes.
⏱️ 3 min
- 3
Once softened, carefully unroll each beancurd skin. Place a small cluster of enoki mushrooms and a slice of vegan cheese at one end of each unrolled beancurd skin. For extra meltiness, you can add another small piece of vegan cheese in the middle.
⏱️ 5 min
- 4
Roll each beancurd skin up tightly to form a compact roll, ensuring the enoki and cheese are enclosed.
⏱️ 5 min
- 5
In a small bowl, combine the 1 tablespoon of minced garlic, 1 tablespoon of mushroom seasoning, 1 tablespoon of vegan oyster sauce, 1 tablespoon of gochujang, 1 tablespoon of plum syrup (or sugar), and a splash of water.
⏱️ 2 min
- 6
Stir the sauce mixture well until it is smooth and all ingredients are fully incorporated.
⏱️ 1 min
- 7
Place a large pan or pot over medium heat. Pour 1 cup of water and 1/2 cup of plant-based mylk into the pan.
⏱️ 1 min
- 8
Add the prepared sauce mixture to the pan. Mix everything together thoroughly until the sauce is well combined with the liquids.
⏱️ 1 min
- 9
Carefully add the prepared enoki beancurd rolls, rice cakes, and vegan dumplings to the pan, ensuring they are submerged in the sauce as much as possible.
⏱️ 1 min
- 10
Cover the pan with a lid and let the mixture simmer for 5-8 minutes, or until the sauce begins to bubble and thicken, and the rice cakes have softened to your desired chewiness.
⏱️ 8 min
- 11
Once cooked, remove the pan from the heat. Drizzle the dish with sesame oil for added fragrance and flavor.
⏱️ 1 min
- 12
Garnish generously with fresh coriander, sesame seeds, and seaweed flakes. Serve immediately and adjust seasoning to your taste if needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Enoki Beancurd Rosé Tteokbokki
For the Enoki Beancurd Rolls
- 100 g enoki mushrooms, 1 pack
- 3-4 slices vegan cheese
- 5 beancurd ring rolls
For the Sauce
- 1 tablespoon minced garlic
- 1 tablespoon mushroom seasoning
- 1 tablespoon vegan oyster sauce
- 1 tablespoon gochujang
- 1 tablespoon plum syrup, or sugar
- 1 cup water, for sauce
- 1/2 cup plant-based mylk
- a splash water, for sauce
For the Tteokbokki
- 2 servings rice cake & dumpling
For Garnish
- to taste sesame oil
- to taste coriander
- to taste sesame seeds
- to taste seaweed flakes
Instructions
- 1
Trim off the root ends of the enoki mushrooms and rinse them thoroughly under cold water.
⏱️ 2 min - 2
Soak the beancurd ring rolls in a bowl of water until they soften, which usually takes a few minutes.
⏱️ 3 min - 3
Once softened, carefully unroll each beancurd skin. Place a small cluster of enoki mushrooms and a slice of vegan cheese at one end of each unrolled beancurd skin. For extra meltiness, you can add another small piece of vegan cheese in the middle.
⏱️ 5 min - 4
Roll each beancurd skin up tightly to form a compact roll, ensuring the enoki and cheese are enclosed.
⏱️ 5 min - 5
In a small bowl, combine the 1 tablespoon of minced garlic, 1 tablespoon of mushroom seasoning, 1 tablespoon of vegan oyster sauce, 1 tablespoon of gochujang, 1 tablespoon of plum syrup (or sugar), and a splash of water.
⏱️ 2 min - 6
Stir the sauce mixture well until it is smooth and all ingredients are fully incorporated.
⏱️ 1 min - 7
Place a large pan or pot over medium heat. Pour 1 cup of water and 1/2 cup of plant-based mylk into the pan.
⏱️ 1 min - 8
Add the prepared sauce mixture to the pan. Mix everything together thoroughly until the sauce is well combined with the liquids.
⏱️ 1 min - 9
Carefully add the prepared enoki beancurd rolls, rice cakes, and vegan dumplings to the pan, ensuring they are submerged in the sauce as much as possible.
⏱️ 1 min - 10
Cover the pan with a lid and let the mixture simmer for 5-8 minutes, or until the sauce begins to bubble and thicken, and the rice cakes have softened to your desired chewiness.
⏱️ 8 min - 11
Once cooked, remove the pan from the heat. Drizzle the dish with sesame oil for added fragrance and flavor.
⏱️ 1 min - 12
Garnish generously with fresh coriander, sesame seeds, and seaweed flakes. Serve immediately and adjust seasoning to your taste if needed.
⏱️ 1 min