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🥢 Tteokbokki Ingredients
2 lb Korean rice cake
6 cups veggie stock or water (if you’re using water, add 2 tbsp Korean mushroom seasoning)
1/3 cup agave nectar or coconut sugar
1/3 cup gochujang, Korean red pepper paste
1 tsp gochugaru, Korean red pepper flakes, optional
1 tbsp soy sauce
6 oz tofu sheet, cut into rectangle or triangle
3 green onions, chopped
sesame seeds

🥢 Mini Kimbap Ingredients
2 1/2 cup Warm cooked medium grain rice
1 tsp sesame oil
1 tsp crushed sesame seeds
1/4 tsp salt
4 sheets full size dried seaweed(Gim/Nori), cut into quarter as 16 squares
16 long strips(4” long, 1/4” wide) Korean pickled radish(Danmooji)
1 cup julienned carrot, sautéed with 1Tbs. oil and 1 tsp. salt over high heat for 2 minutes until soften.
1 cup Korean spinach side dish
Sesame oil and sesame seeds

🥢 Korean Street Toast Ingredients
1 oz cabbage, thinly sliced
1 oz onion, thinly sliced
1 oz carrot, cut into long thin strips
1 green onion, chopped
2 eegs
1/2 tsp salt
1/4 tsp black pepper
5 Tbs room temperature butter
4 white sandwich breads
3 tsp sugar
2 sliced honey ham (optional)
2 sliced American cheese (optional)
ketchup
mayonnaise