121. Vegan Tteokbokki Recipe | Samsung Food App
Soak your rice cakes in water for 20 minutes before cooking if they’re frozen.
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Cooking tools:
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- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Spatula
- Spoon
Ingredients
- 2 tbsp vegetable oil
- 6 spring onions, white and green parts separated
- 2 carrots, finely sliced
- 1 Chinese broccoli, cut into small pieces
- 200g fried tofu, diced
- 1kg Korean rice cakes
- 30g sesame seeds, toasted
- 1 tbsp cornstarch, mixed into a slurry, if necessary
- 500 ml warm water
- 1 tsp mushroom stock powder
- 3 tbsp gochujang
- 1 tsp gochugaru
- 3 tbsp glucose syrup
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