Recipe/MUKBANG! Tteokbokki (spicy rice cakes) HD

My first mukbang! Guys this was so much fun and I hope you enjoy hanging out and eating with me! I know it’s super long, I promise I will get better at managing my time. Love you all! Recipe Instagram; @pammysveganpantry Personal; @pamdevito caitlin; @boochaces Spicy rice cakes: Ingredients: • 1/2 block firm tofu, cubed • 4 cups broth • 8 oz white mushrooms, sliced • 4 oz enoki mushrooms • 1 handful of green onions • about 25 rice cakes, cylinder or flat (I use a mix of both for fun) • 1 pack pre-cooked udon noodles (you can use dry but might need more broth) • 3 tbsp gochujang • 2 tbsp soy sauce • 2 tbsp brown sugar • 1 tsp kelp granules • 1/4 tsp crushed red pepper Instructions: Pre-heat oven to 425°. Bake your tofu for 25 minutes flipping half way. You can omit the tofu to keep this a one pot meal! In a bowl, combine gochujang, brown sugar, soy sauce, kelp granules, and red pepper flakes. Whisk until smooth. Heat a high-sided pan or pot over medium heat and sauté white mushrooms until reduced in size, about 5 minutes. Add your broth to the pot, and then stir in gochujang mixture. Bring this to a simmer. Then add your enoki mushrooms, baked tofu, green onion, and rice cakes. Simmer for 15 minutes, or until rice cakes are soft. Add your udon 2 minutes before serving, unless you are using dry noodles then add them according to package directions. Top with more green onion if you like!