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Tteokbokki Mafaldine

by Joanne Molinaro

Tteokbokki Mafaldine
Time to complete
40 Minutes
Serving size
4
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Ingredients

Preparation

Bring a large pot of salted water (about 4 liters) to a boil. Add pasta and cook until al dente, following the package instructions. Drain, reserving 240 milliliters (1 cup) of pasta water.

Meanwhile, in a HexClad 12" Hybrid Pan, heat the oil and vegan butter over medium heat. Add onion, zucchini, and garlic and sauté until the onion begins to brown, stirring occasionally, for around 5 minutes. Season with salt and pepper. Add tomatoes and cook until the tomatoes begin to break down, around 4 minutes.

Add gochujang, soy sauce, brown rice syrup, tteokbokki, and pasta water. Cover and heat until the tteokbokki is warmed through, about 4 minutes.

Add the cooked pasta directly into the tteokbokki mixture.

Plate and finish with sesame oil and sesame seeds.