Vegan Rabokki Carbonara

Name: Vegan Rabokki Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 500 g 1.1 lb tteok (rice cakes) for tteokbokki; 1 tbsp vegan butter/margarine; 2 strips vegan bacon; 2 cloves garlic; 2 tbsp vegan cream cheese; 2 tbsp Gochujang paste; 1 cup water; 1/2 tsp mushroom broth powder; Optional: 1 pinch MSG; 40 g vegan parm wedge; 2 sprigs green onion; 1 ramen cake; toasted sesame seeds to garnish

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Course
Main Course
Cuisine
Korean

Vegan Rabokki Carbonara

Joseph Taylor

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

500 g 1.1 lb tteok (rice cakes) for tteokbokki
1 tbsp vegan butter/margarine
2 strips vegan bacon chopped
2 cloves garlic finely minced
2 tbsp vegan cream cheese
2 tbsp Gochujang paste can do 1 tbsp if yours is spicy
1 cup water
1/2 tsp mushroom broth powder can sub stock powder
Optional: 1 pinch MSG
40 g vegan parm wedge grated
2 sprigs green onion whites and greens separated and sliced
1 ramen cake cooked in boiling water for ~3 min
toasted sesame seeds to garnish

Add to Shopping List

Instructions

Soak the tteok in warm water for about 10 minutes while you prepare the ingredients.
In a large pan (high sides make this easier) over medium heat, melt vegan butter and cook the vegan bacon to infuse the oil.
Once the vegan bacon is lightly browned, add the garlic and stir to cook, about 30 seconds.
Add vegan cream cheese and gochujang, and stir until you get an evenly mixed paste.
Add water and then stir well. Add mushroom broth powder (or stock powder) and MSG, and stir.
Drain the tteok (that was soaking), and then add to the pan. Bring the mixture to a boil and then lower to steady simmer to cook the rice cakes. Once they start to get soft, add the grated vegan parm and stir to mix through.
Add the greens of the spring onions, then cook ramen noodles on the side until al dente (they'll continue to cook in the pan).
Drain the ramen noodles, then add to the pan. Stir to incorporate everything. Your sauce should have reduced to a glossy thick sauce that coats both the noodles and the rice cakes well. If yours is too thick, add a bit of water (I added water from the ramen noodles)
Garnish with the greens of the spring onions and toasted sesame seeds.
Enjoy immediately!