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Lazy Vegan Tteokbokki Stir-Fry with Beefless Bulgogi
20 minServes 5Nutri-Score C€€
C
20 min
20 minLazy Vegan Tteokbokki Stir-Fry with Beefless Bulgogi
what you need
Ingredients
sliced rice cakes (as packaged (tteokbokki rice cakes))Grains450 g
beefless bulgogi (one package, plant-based)Fresh300 g- garlicky cabbage stir-fry (one package)Fresh300 g
- kung pao Brussels sprouts (one container, with all its sauce)Fresh300 g
gochujang sauce (gochujang paste with brown rice vinegar, soy sauce and sesame oil)Pantry30 ml
per serving
Nutrition
321kcal
- Carbs
- 60 g
- Proteins
- 9 g
- Fat
- 5 g
what you’ll use
Tools
Stockpot- Sauté pan
Colander
step by step
Method
- Step 1
Boil the rice cakes
- Bring water to a boil in a pot and cook the rice cakes according to the package instructions.
- Step 2
Cook the vegetables and bulgogi
- While the rice cakes cook, add the beefless bulgogi, garlicky cabbage and kung pao Brussels sprouts to a large skillet.
- Scrape in all the sauce from the Brussels sprouts container for extra flavor.
- Cook, stirring, until heated through.
- Step 3
Combine with the rice cakes
- Drain the cooked rice cakes and add them to the skillet.
- Step 4
Add the gochujang sauce
- Add the gochujang sauce and mix everything through.
- Cook until everything is heated through, adding more sauce if you like it spicier.
- Step 5
Serve
- Divide between plates or meal-prep containers and enjoy.
most cooked first