Rose tteokbokki

Rose tteokbokki

Tags

Noods
Korean

Cook

Ingredients

  • 60g wide dangmyeon
  • 2 onions, sliced
  • 6 cloves garlic, sliced
  • 5 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp gochugaru
  • 2 cups oat milk
  • 2 tsp mushroom seasoning
  • 2 tbsp agave
  • 3 tbsp nooch
  • 14 oz rice cake
  • 3 fried beancurd, sliced
  • 3 spring onions

Steps

  1. Cook the dangmyeon in boiling water by following the package instructions.
  2. Meanwhile heat the wok over medium, add the cooking oil and swirl to coat.
  3. Add sliced onion and garlic, season with salt and pepper. Sauté until onion is translucent.
  4. Add gochujang, soy sauce, gochugaru, and sauté everything together for a minute.
  5. Pour plant-based milk and de-glaze the bottom with a wooden spoon.
  6. Season the sauce with mushroom seasoning, agave nectar, and nutritional yeast. Bring to a simmer.
  7. Drain the noodles and add them into the sauce along with the rice cakes. Stir well and bring back to simmer.
  8. Stir in the yubu and green onion and remove from the heat. Cook until heated through.