gluten-free dairy-free rose tteokbokki

This is a wonderful Korean dish using mochi-mochi (soft and chewy) rice-flour tubes and gochujang (spicy chili paste) along with soy sauce, brown sugar, milk, cream, and cheese (I use all dairy-free ingredients). It's a great mix of spicy and creamy and sweet. Try it! 

I changed it just a bit to use what I could get here in Japan, but you definitely need the tteokbokki tubes and the gochujang, at least! 

Here's the recipe I based it off. 

(The photos above and below are the same dish, but the second time I made it, which is the above photo, I think I added more milk and didn't cook it off as long. Both times it was super tasty.)

You'll need:

• tteokbokki (rice tubes, like thick chewy pasta)
• 200 ml soy cream
• 200 ml soy milk
• 1 onion, sliced
• 1/4 cabbage, chopped
• 1 bunch komatsuna greens, washed and chopped (or spinach or mustard greens)
• green onions, chopped
• fish cake (kamaboko), chopped
• age dofu (fried tofu) strips
• Canadian bacon, chopped (I use 4 slices)
• grated soy cheese
• 2 tablespoons gochujang paste
• 2 tablespoons raw brown sugar
• 2 tablespoons gluten-free soy sauce

Do this:

In a frying pan, cook the vegetables and Canadian bacon in oil till slightly soft but still with some al dente bite. 

Mix the gochujang, sugar, and soy sauce, and then stir into the pot. Add the milk and cream. 

Then toss in fried tofu strips and chopped fish paste. Stir everything well and then bring it to a simmer.

When it's simmering, add the tteokbokki and cook it all till the tubes are soft but not mushy. Stir in the dairy-free cheese and then in the bowls, sprinkle with green onions. 

Enjoy this stuff to the max!