Vegan Cheesy Korean Hot Dog and Kimchi Spicy Rice Sticks (Tteokbokki)
When I say a dish is slutty, I mean it in the best way possible; it is a compliment of the highest order. These are the kinds of dishes we’re told not to love because they are too generous, a little naughty and definitely over the top. In reality, they’re everything you want, so enjoy them with reckless abandon. Korean rice sticks are a chewy, delightfully textural wonder that should be part of every vegan’s repertoire. Add cheesy, salty and garlicky flavours and a secret nostalgic ingredient (hot dogs!) and you have one OTT dish you’ll go back to again and again.
Ingredients 13
500 g Korean rice sticks, soaked in cold water
750 ml water
1 piece dried kombu
1 tbsp gochujang (Korean chilli paste)
1 tbsp gochugaru (Korean chilli flakes)
1 tbsp light soy sauce
1 tbsp vegan fish sauce, optional
1 tbsp caster sugar, superfine
2 garlic cloves, minced
150 g kimchi, roughly chopped
3 spring onions, cut into 5 cm lengths, plus extra sliced spring onion greens, to serve
4 vegan hot dogs, cooked, sliced
125 g vegan cheese, grated
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Method 5
Soak the in a bowl of cold while you make the sauce.
Pour the into a wide shallow saucepan and add the . Bring to the boil over a high heat, then reduce the heat to medium and simmer for 5 minutes, or until the liquid has reduced to about 500 ml (2 cups/17 fl oz). Remove the kombu.
Add the , , , , , and to the kombu stock and stir well to combine. Mix through the and the , then bring up to a simmer and cook for 1 minute.
Drain the and throw them into the sauce, stirring well to coat. Reduce the heat to low. Add the cooked and sliced and cook for 5 minutes, stirring often as the rice sticks tend to catch on the bottom of the pan.
Once the are soft, cover the surface with the grated . More is more! Place a lid on the pan and cook for another minute. Turn off the heat and leave the dish to stand, covered, for another 2 minutes, or until the cheese is melty. Sprinkle with the extra sliced and serve.
