THIS SPICY TTEOKBOKKI RECIPE IS A PIECE OF CAKE… RICE CAKE

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LEARN HOW TO MAKE AN EASY KOREAN STREET FOOD INSPIRED SPICY TTEOKBOKKI RECIPE TODAY!

LAY HO LAY HO! These squishy little rice pillows are reminiscent for when I was in Seoul. They’re really like a blank canvas with an infinite variety of recipes to flavour them up. The most popular is to enjoy them with some spicy gochujang. Join me in this episode and learn how to make a delicious spicy tteokbokki rice cake recipe right at home!

Ingredients:
3 dried shiitake mushrooms
5g kombu
2 cups water
150g extra firm tofu
85g broccolini
1 tbsp avocado oil
2 tsp dark soy sauce
1 tbsp gochujang (https://youtu.be/EFobQB7K3VE)
1 tbsp cane sugar
250g tteokbokki rice cakes
1 stick green onion
1 tsp white sesame seeds

Directions:
1. Place the dried shiitake mushrooms, kombu, and 2 cups water into a small sauce pan. Cover and bring to a boil
2. Pat dry the extra firm tofu with a paper towel and place in a bowl. Mash with a fork until it becomes a crumble. Finely chop the broccolini
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the tofu crumble. Sauté for 3-4min
4. Add the broccolini and sauté for another 2min. Then, add the dark soy sauce and sauté for another minute. Set aside
5. Wipe out the pan with a paper towel and place back onto the stove. Add the gochujang, cane sugar, and mushroom/kombu water
6. Turn the heat to medium high and stir to combine. Then, gently place in the rice cakes. Stir and bring to a boil. Let it cook for about 5min stirring occasionally
7. Turn the heat to medium and cook for a further 5-8min (cook for more or less time depending on how running or thick you’d prefer the sauce)
8. Add the tofu and broccolini. Stir and cook for another minute (add a splash of water to loosen out the sauce if desired)
9. Plate and sprinkle over some freshly chopped green onions and white sesame seeds

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HOW TO MAKE KOMBU SEAWEED SALAD FULL RECIPE:
(https://youtu.be/T9EZXagDjKQ)

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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