Empty My Fridge
New Trendy Menu in Korea, Rosé Tteokbokki Creamy & Spicy
Ingredients
- Glass noodle2 oz
- Vegetable oil3 tbsp
- Onion · sliced1
- Garlic · sliced chopped5 cloves
- Salt
- Black pepper
- Gochujang · paste5 tbsp
- Soy sauce2 tbsp
- Chili flake · flakes1 tbsp
- Oat milk2 cups
- Vegetable broth2 tsp
- Agave nectar1–2 tbsp
- Nutritional yeast3 tbsp
- Rice · rinsed frozen14 oz
- Yubu · sliced3
- Scallion3
Instructions
- Cook the wide dangmyeon in boiling water according to the package, usually 8 to 10 minutes. Meanwhile, make the rosé sauce.
- Heat a large skillet over medium heat with the oil, swirling to coat. Add the sliced onion and garlic with a pinch of salt and pepper, and sauté for 2 to 3 minutes until the onion is translucent.
- Add the gochujang, soy sauce and gochugaru and sauté together for about a minute.
- Pour in the plant-based milk before the sauces burn, scraping the bottom of the pan with a wooden spoon. Season with mushroom seasoning, agave nectar and nutritional yeast.
- Bring the sauce back to a simmer. Drain the noodles and add them to the sauce with the prepared rice cake, stir well and bring back to a simmer.
- Stir in the fried beancurd and green onions, remove from heat, and serve immediately.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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GarlicOnionScallionRiceGochujangGlass noodleOat milk
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