Vegan Tteokbokki

Ingredients for 2 servings:

• 20 slices of rice paper
• 200 g cheese substitute, vegan, sliced
• 2 sheets of nori seaweed
• 500 ml vegetable stock
• 2 tbsp soy sauce
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili powder) or miso
• 1 ½ tbsp beetroot syrup
• 2 onions, red
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Chop the onions and garlic. Cut the cheese and nori seaweed into pieces to fit the rice paper. Soak the rice paper in water and let it soften. Then place the cheese or nori seaweed on top. Fold it from left and right toward the center and then roll it up into a small upward roll. Set it aside. Repeat this process until all the rice paper is used up. The cheese and nori seaweed will be used up before the rice paper, leaving some left over, which will create rice cakes. Place all the remaining ingredients in a large pot and bring to a boil. Place the rolls, one at a time, in the broth and simmer for 10 minutes. Now it’s ready to serve. I recommend deep plates, or even better, deep bowls.