Channel: Seonkyoung Longest

Category: Howto & Style

Tags: seonkyoung longestlazy vegan recipeshealthy vegan recipestteokbokki recipeplant basedseonkyoung longest reciperose tteokbokkieasy vegan recipesplant-based recipesveganplant-based dietvegan recipesvegan recipevegan recipes for beginnersasian at home recipekorean recipeasian at homeeasy korean recipeasian vegantteokbokkirose tteokbokki recipethe korean veganseonkyoung

Description: Rosé Tteokbokki 3 tbsp cooking oil 1 onion, sliced 5 cloves garlic, chopped 5 tbsp gochujang, Korean red pepper paste (amzn.to/3ucYrEh) 1 to 2 tbsp gochugaru, Korean red pepper flakes (adjust to your taste) (I like Gochugaru that are made in Korea with 100% Korena pepper. They are more pricy, but definitely worth it! amzn.to/3JdfAC5) 2 tbsp soy sauce 1 to 2 tbsp agave nectar or raw sugar 2 cups unsweetened & unflavored oat milk or NotMilk 2 tsp Korean mushroom seasoning or veggie bouillon Salt to taste 14 oz rice cake 2 oz wide dangmyeon (glass noodles), cooked by following the directions of the package you’re using (amzn.to/3j9kIwp) 3 yubu, fried beancurd/aburaage 3 green onions, cut into 2” long 3 tbsp nutritional yeast to taste (for the cheesy flavor)