Vegan Cheese dukbokki (Korean Rice Cakes with Vegan Cheese)
Yes, I know. You must be thinking how can cheese be vegan? That’s what I thought, until I got samples of multiple-award-winning, 100% dairy-free Sheese Vegan Cheeses for product review. These imported cheeses are made of soy milk, along with other ingredients and tastes just similar to natural cheese using milk. Although I chose smoked cheddar cheese, edam cheese and blue style cheese for my review, there are other great flavours to tickle your tastebuds as well! These are strong cheddar, medium cheddar, Cheshire and cheddar with chives, among the hard cheeses. If you are a fan of cream cheese, try the vegan cream cheese (original), which is so soft and creamy: just perfect for making a scrumptious vegan cheesecake in a healthier way! Not only that, Sheese is going to add a new, amazing flavour of sweet chilli cream cheese very soon in place of the Mexican style flavour. The existing products also include garlic and herb and cheddar spread.
Sheese is available at the following shops and restaurants in Hong Kong:
Great Food Hall
Basement, Two Pacific Place, 88 Queensway, Hong Kong
Tel: 2918 9986
The Loving Hut in Wanchai
Shops B&C, G/F, The Hennessy, 256 Hennessy Road,
Wan Chai, Hong Kong (MTR Wan Chai Station,
Exit A3 (Restaurant at Johnston Road next to Caltex Gas Station)
Tel: 2692 6641
Just Green Organic Convenience Store in Central
No. 52 Graham Street, Soho,
Central (between Staunton Street and Hollywood Road)
Tel: 2801 5611
Apart from these, Sheese is also available in The Loving Hut in Kowloon Bay and Tai Po, Harvester in Sheung Wan, Ali Oli in Sai Kung, Little Giant in Causeway Bay and Great Perfection Natural and Fine Food in Kowloon. The products can be purchased in Macau a well from ParknShop Superstore Flower City, Taipa. To order by email or phone, please click here to know more.
I personally liked the Edam, smoked cheddar and the blue style cheeses very much: these have just the right kind of matured-cheese taste, just right for my culinary experiment using Sheese vegan cheeses!
However, I picked up Sheese smoked cheddar cheese and the edam for making a popular Korean street food called dukbokki (pronounced as topokki or ddukbokki), which is one of my favourites. This is an amazing dish using Korean rice cakes and Korean hot pepper paste (gochujang) as the indispensable ingredients. Being an Indian (since we like our food to be hot and spicy!), I did not find gochujang to be “that” hot: in fact, I was relishing spoonfuls of pickle-like gochujang just like that! It has a typical hot-sweet-n-sour note which I fell in love with!
I really wanted to make a completely vegan version of dukbokki for my vegetarian and vegan friends and now I got the right ingredients together! I decided to add Sheese cheeses for a creamy, cheesy flavour to the traditional dukbokki, giving dukbokki a more “cosmopolitan” flavour, which worked out fantastic!
It is a common practice to add anchovies, dried seaweed and chicken stock for preparing the dukbokki. Obviously, I did not use any of these. So how did I give the traditional dukbokki a vegan twist? Scroll down and you’ll see how easy it is!
Vegan Cheese dukbokki (Korean Rice Cakes with Vegan Cheese)
Ingredients:
- Korean rice cakes: almost ½ pack (400 g)
- Sheese dairy-free edam cheese (chopped finely): ¼ cup
- Sheese dairy-free smoked cheddar cheese (chopped finely): ¼ cup
- Grated carrot: ¼ cup
- Korean hot pepper paste (gochujang): 2.5 tbsp (adjustable)
- Sugar: 1.5 tbsp
- Soy sauce: 1 tbsp
- Vegetable stock: 1.5 cup cups
- Sake: ½ cup
- Sweet potato (peeled and cubed): 1 (small)
- Pear (cubed): ½
- Onion (finely chopped): ½ cup
- Garlic (crushed): 2 tbsp
- White button mushrooms (chopped): ¾ cup
- Baby green brassica: 8
- Chives (chopped): ½ cup
- Tofu (cubed): ½ cup
- Enoki mushrooms: handful
- Salt: according to taste
- Oil: 1.5 tbsp
Method:
Rinse the rice cakes in warm water for 1 minute and discard the water. Heat oil in a pan and add the chopped onions, garlic and salt. Sauté for 2 min and add the grated carrot. Continue to sauté for 3 min and then add the rice cakes, taking care that the oil coats the rice cakes evenly (to prevent them from sticking to each other).
Add the brassica, white button mushrooms, tofu, pears, chives and sweet potato now, followed by the gochujang, sake and vegetable stock after 5 min of sautéing.
Stir and cover to let it boil for 10 min. Open the lid and add the sugar, enoki mushrooms and soy sauce and stir well. Cook with lid open and on a medium flame, till the soup is reduced to almost half.
Add the Sheese vegan cheeses and continue to cook till the dukbokki is almost dry.
Garnish with chopped chives and chillies.
March 13, 2012 @ 3:05 pm
This is such a wonderful recipe..Thanks for posting it..Bookmarked..
Aarthi
http://www.yummytummyaarthi.com/
March 13, 2012 @ 3:30 pm
wow….very delicious luking recipe dear….
March 13, 2012 @ 4:22 pm
This looks delicious. I wish I could find that vegan cheese. sounds do much beter than I have tried. I haven’t fund one that I like so far. I would love to make this.
March 13, 2012 @ 4:58 pm
I’ve seen vegan cheese, but never tried it–I have no doubt it would be delicious in this dish.
March 13, 2012 @ 6:29 pm
hey dear…u always bring everythg new to me…thx for the info and a gr8 recipe….btw saw ur pics with the chef…looking gr8
March 13, 2012 @ 7:56 pm
This is totally new and very interesting recipe, I ‘ve never cooked with most of the ingredients you have used, bookmarked..
March 13, 2012 @ 8:16 pm
This looks delicious! I’ve never heard of this vegan cheese but I think I’d really enjoy it. The different flavors sound pretty tasty!
March 13, 2012 @ 8:38 pm
Yummy delicious recipe!!
Cook in any recipe with “Cilantro /Cumin & Just link in EP Series-Cilantro /Cumin Event
Erivum Puliyum
March 14, 2012 @ 8:05 am
Looks really appetizing & delicious! A very interesting recipe with vegan cheese. I’ve seen vegan cheese over here in France, I think I’m going to give this recipe a go. Thanks for sharing! 🙂
March 14, 2012 @ 10:21 am
Gosh, that’s a whole lot of cheese! Mmmm…. never heard of vegan cheese, so interesting! May I try some please?? Hahaha!
March 14, 2012 @ 5:59 pm
I’m completely intrigued by the idea of vegan cheese! I would give up dairy if I could find a vegan cheese I really love. Beautiful dish 🙂
March 15, 2012 @ 5:34 am
wow…such an yummy and wonderful recipe….looks mouthwatering.
March 15, 2012 @ 6:53 am
not heard of most of these ingredients… sounds & looks very interesting
March 15, 2012 @ 8:18 am
Ultimate temptation! So mouthwatering recipe 😉
March 15, 2012 @ 9:33 am
Thank you dear foodies for liking the recipe. This is my own fusion recipe and tastes awesome! Healthy, gluten-free and vegan!!
March 15, 2012 @ 2:06 pm
I am SO trying to find more good vegan cheeses – a local maker is my favorite so far. LOVING this recipe!! My kinda food!
March 15, 2012 @ 2:21 pm
This sounds different and delicious! How great that you can get vegan cheeses in HK. Not sure about here in Bangkok, but I’m going to look around! We’re also thinking about making a trip to HK and Macau soon… will surely check your blog more frequently for recommendations etc. Oh, and congrats on the top 9 too!
March 15, 2012 @ 3:04 pm
Pretty cool product line here. Glad that vegetarians now can get all the great flavor of cheese while still adhering to veganism. Your dish here does look like a healthy as well as tasty blend.
Also congrats on landing the top 9 spot today!
March 15, 2012 @ 3:46 pm
That looks delish! I love how you can get vegan cheeses in HK 🙂
Congrats on Top 9!!
March 15, 2012 @ 8:29 pm
never heard abt these ingredients..everything new to me…awesome dear…very interesting one…
March 15, 2012 @ 10:54 pm
“popular Korean street food called dukbokki (pronounced as topokki or ddukbokki)”
Ddukbokki would be the correct pronunciation. But it often sounds like topokki when pronounced with a Japanese accent.
March 16, 2012 @ 9:40 am
Wow this is a new dish….new ingredients, new taste…really cool…congrats on Top9 🙂
March 16, 2012 @ 11:12 am
First time here… Just lived the space n ur varieties of recipes. Do drop in to my blog when u find time.
March 16, 2012 @ 5:21 pm
Congrats purbi for the top 9! This dish looks really super and new for me must try.
March 16, 2012 @ 8:38 pm
Interesting & tasty recipe!!! Your clicks makes it more tempting!!
March 16, 2012 @ 11:16 pm
Vegan heaven! Seriously, job well done. It can be difficult to make vegan dishes with loads of flavor, but you’ve really done it so well here!
xo
http://allykayler.blogspot.com/
March 17, 2012 @ 2:57 pm
It’s nice to see that Sheese gets a fairly good rating by you; I can’t say I’ve ever tried a non-dairy cheese that I liked, sadly. Although I really don’t have to be that careful since I am not vegan. Interesting recipe non-the-less.
March 17, 2012 @ 6:59 pm
Wow, this looks incredible. It must taste fabulous as well. 🙂
March 18, 2012 @ 5:33 am
Tastingkorea, thanks for the information. Hope you liked the recipe.
Eva, thanks for your comment! I am also ot a Vegan, but loved these cheeses. Glad to know that you liked the recipe!!
Thanks, Teena, and all those foodies who commented here! Thanks for stopping by!
March 18, 2012 @ 10:37 am
Hi Purabi, thanks for introducing me to an entirely new dish and combination of flavours. I love your blog because I learn something new each time I read it. Hope you are having a great weekend.
March 18, 2012 @ 3:55 pm
Awesome wonderful dish..:) Loved the richness and the blend of flavours..
You are truly a creator..:)
Keep up the good job..:))
Glad to follow you..
Reva
March 18, 2012 @ 5:23 pm
So cool! I’ve never seen this cheese alternative anywhere in Cayman…I didn’t even know such a thing existed. Great recipe to showcase such a cool ingredient 🙂
March 18, 2012 @ 10:12 pm
Cool dish, Purabi! I’ve yet to try vegan cheese, but this looks good!
March 19, 2012 @ 1:01 pm
Love the creaminess and richness of this dish. I love eating Asian food and you make it look so simple with your delicious recipes.
March 19, 2012 @ 1:49 pm
Interesting recipe. I’m not a vegan, but have friends who are, so I’m always looking for new recipes for when I entertain them. I’ve not worked with (or tasted) vegan cheese before, although I’m aware it exists. Great to hear that you recommend some of it. Great recipe – thanks.
March 19, 2012 @ 8:40 pm
seriously drooling hee after going thru ur post….love the cheesiness of the dish ! thnx for sharing info on gluten free cheese!
March 21, 2012 @ 2:08 am
Friends, thank you for your well wishes and heart-warming comments! Have great day!!
Vegan cheese really tastes good and a must in making great vegan pizzas as well!
March 3, 2013 @ 11:46 pm
Wow you made ddeokbokki vegan and with cheese? how awesome! Congrats on the Fbuzz and what a delicious recipe! Well done my friend, well done!