Korean Royal Style Dukbokki with Szechuan Twist (vegan)
A Korean and vegan variation of Serious Eat's Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn Recipe.
Ingredients:
2 lbs fresh or frozen cylindrical rice cakes
- 1/2 onion, thinly sliced
- 1/2 green peppers
- 1/2 red pepper
- 1 small zucchini
- 4 white mushrooms sliced
- 2 Korean chilis, chopped
- 2 green onions, chopped
Vegan Sausage:
Vegan sausage (I use Lightlife sausage)
Dash of salt, pepper, ground ginger powder, and ground garlic powder
Seasoning Sauce:
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1/2 tbsp fermented Korean black bean paste or miso
- 1 tbsp brown sugar
- 1/4 tsp ground black pepper
- 1/2 tbsp of sesame oil
- ½ teaspoon toasted ground Szechuan peppercorns
Steps:
If you are using dried rice cakes, soak the rice cakes overnight. Drain and set aside.
2. Chop the vegetables.
3. Heat a pan on high heat. Add vegan sausage and generous dashes of salt, ground ginger, ground garlic and pepper. Stir fry until golden brown. Remove from the pan and set aside.
4. Mix the seasoning sauce ingredients in a bowl. Stir fry the sauce for 3-5 minutes on medium high heat. Add the rice cakes and stir frequently for 5 minutes. Then add the vegetables and vegan sausage. Stir fry everything until the sauce is evenly coated onto the ricecakes.
5. Serve immediately with chopped green onions or cilantro for garnish. Enjoy!
