- 2 oz wide dangmyeon (glass noodles)
- 3 tbsp cooking oil
- 1 onion, sliced
- 5 cloves garlic, sliced or chopped
- A pinch of salt and pepper
- 5 tbsp gochujang, Korean red pepper paste
- 2 tbsp soy sauce
- 1 tbsp gochugaru, Korean red pepper flakes (optional)
- 2 cups unsweetened & unflavored oat milk, soy milk or NotMilk
- 2 tsp mushroom seasoning or veggie bouillon
- 1 to 2 tbsp agave nectar or raw sugar (adjust to your taste)
- 3 tbsp nutritional yeast to taste (for the cheesy flavor)
- 14 oz rice cake (any shape will work for this recipe), rinsed under cold water or soak in cold water for 20 minutes if it’s frozen rice cake
- 3 yubu (fried beancurd/aburaage), sliced
- 3 green onions, cut into 1” long
- Cook the wide dangmyeon in boiling water by following the package you’re using. Usually, it takes about 8 to 10 minutes, so meanwhile, let’s start making rosé sauce.
- Heat a large skillet over medium, add the cooking oil and swirl to coat. Add sliced onion and garlic, and season with a pinch of salt and pepper. Sauté for 2 to 3 minutes or until onion is transparent.
- Add gochujang, soy sauce, gochugaru, and sauté everything together for a minute. The sauces are most likely stuck to the bottom of the pan which is totally fine, that’s where the flavors at!
- Now, before the sauces are burning, go ahead and pour plant-based milk and deglaze the bottom with a wooden spoon. Season the sauce with mushroom seasoning, agave nectar, and nutritional yeast.
- Bring the sauce back to simmer and by this time, the wide dangmyeon should be ready to go too, so go ahead and drain the noodles and add them into the sauce along with the prepared rice cake. Stir well and bring back to simmer.
- Stir in the yubu and green onion and remove from the heat. Serve immediately and enjoy!