#koreanfood #tteokbokki #glutenfree
Follow me on IG and TikTok: @clarissaskitchen
1 tbsp neutral oil
3 tbsp gochujang (paste)
1 tbsp gochugaru (Korean red pepper flakes)
1 ½ tbsp agave or maple syrup
1 ½ tbsp gf soy sauce or coconut aminos
2 garlic cloves, minced
1/2 pack extra firm tofu, drained and diced
2 tsp toasted sesame oil
3 cups water
2.5 lb rice cakes (oval or cylinder-most commonly used)
Sesame seeds for garnish
Green onion for garnish
Make sauce with gochujang, gochugaru, maple syrup, gf soy sauce and garlic. In a large pan, bring to boil water and mix in sauce with tofu and rice cakes. Cook over medium heat until sauce thickens, stirring every so often to prevent bottom from burning. Add sesame oil last. Then garnish with sesame seeds and green onion.
