Yeti Eats: Vegan Ddeokbokki

Sometimes it can be a little sad to be a vegan in Korea. Sure, it’s fun to cook for yourself and there are an increasing amount of vegan restaurants, but there are times when it can be challenging to take part in many otherwise regular events. Things like going out to dinner with your co-workers, getting food at most (cheap) Korean restaurants, or partaking in the copious amounts of street food are challenging.

Some streetfood—roasted chestnuts, baked potatoes with salt, or fresh fruit—is inherently vegan. Most of it, however, is not; especially any sort of meal. While most food is not easily re-creatable ( unless you have a deep fryer) but there are some things you can make. One of the easiest is one of the tastiest. Since you’ve read the blog title, you already know what I’m talking about: Ddukbokki.

The first step is to stir-fry some veggies.

You can see we had a pretty basic mix of peppers, carrots, garlic, and onions. You could add anything you want, we’ve thought about broccoli, cauliflower, cabbage, or lotus roots.

At the same time, we cooked some raymeon, which is the Korean name for Ramen or instant noodles. There is one vegan brand that you can find in most places.

Once the veggies are cooked and the raymeon is ready, add a fair bit of water, some veggie stock, some soy sauce, and (most importantly) 6 teaspoons of gochujang (Korean hot sauce.) You can add more or less based on how spicy you’d like it.

Add the dduk (dense rice cakes, available widely) and let it soak up all that liquid. After it has cooked for a little while, add the raymeon.

Now you’ve got a delicious, tasty vegan meal better than anything you can get in the streets. [When you add raymeon, it’s technically it is called Rabokki, but whatever you call it, it’s good.]

2 responses to “Yeti Eats: Vegan Ddeokbokki

  1. This looks good, but I don’t understand what some of those ingredients are. Let’s eat some in February!

  2. That’s a good point. I am going to edit the post a bit and elaborate a bit on some of the Korean ingredients. (But, yes, we will certainly make some).

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