Tteokbokki
Is a very popular Korean street food where the carbohydrates come from the special, thick rice cakes that, when sautéed, absorb the flavor of a spicy sauce made from gochugaru (Korean chili flakes) and gochujang (Korean chili paste).
Ingredients
- 300 gram Tteokbokki rice cakes
- 4.6 gram Rapeseed Oil
- 1 pcs. Red bell pepper julienne
- 1 pcs. Red Onion julienne
- 1 pcs. Carrots julienne
- 1 pcs. Chili red - chopped
- 4 cloves Garlic finely chopped
- ½ pcs. Squash diced
- 2 pcs. Tomato large dice
- ¼ pcs. Pointed Cabbage finely chopped
- 2 pcs. Scallion - Spring Onions cut into 1 cm slices
- 5 gram Gochugaru
- 5 gram Gochujang
- Salt and Pepper
- 10 gram Soya
- 2 pcs. Egg soft boiled
- 4 pcs. Mushrooms dried, e.g., shiitake
Instructions
- 1 dl dashi is made by soaking 4 dried mushrooms (e.g., shiitake) with 10 g dried and smoked shrimp shells in 1 hour
- Sauté the julienned vegetables along with chili, garlic, and squash in a wok for 2 minutes.
- Add the tomatoes and continue for 5 minutes until the tomatoes are tender
- Add tteokbokki, gochugaru, and gochujang and bring it back to a boil
- Add mushroom dashi and continue to cook for 3 minutes
- Add finely chopped cabbage and scallions and continue to cook for 1 minute
- The dish should have thickened from the starch in the rice cakes.
- The dish can be shared at the table along with other small dishes.
Notes
The recipe is inspired by Mayer's Madhus.