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 rice cake; 1 tbsp vegan butter; 2 vegan bacon; 2 cloves garlic; 2 tbsp vegan cream cheese; 2 tbsp gochujang paste; 1 cup water; 1/2 tsp mushroom broth powder; MSG; 40 g vegan parmesan cheese; 2 green onion; 1 ramen cake; sesame seeds

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

Vegan Rabokki Carbonara

Joseph Taylor

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

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Ingredients

Servings

500 g rice cake 1.1 lb, for tteokbokki (tteok
1 tbsp vegan butter or margarine
2 vegan bacon chopped, strips
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
MSG optional, 1 pinch
40 g vegan parmesan cheese grated, wedge
2 green onion whites and greens separated and sliced, sprigs
1 ramen cake cooked in boiling water for ~3 min
sesame seeds toasted, to garnish

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Instructions

Keep Screen Awake

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!