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Tteokbokki
🇰🇷Korea, Republic of
•View in original language
(Português)
30 hour(s)
03 servings
Lalisa Manobal
@lalisa_da_vida- Ingredients
- Recipe
- Korean rice cakes (tteok)350 g
- Korean fish cakes (eomuk), rinsed in hot water and cut into small pieces150 g
- dashi broth2 cup
- sliced onion60 g
- Soak the tteok in warm water for 10 minutes. Remove the water and reserve. (Note: That's only if your rice cakes aren't soft yet).
- Bring the dashi stock to a boil in a shallow pan over medium heat. Dissolve the sauce by stirring with a spatula. Reserve.
- In a skillet, place the tteok, eomuk, chili paste (gochujang), chili flakes (gochugaru), garlic, brown sugar, soy sauce and dashi broth.
- Dissolve all the ingredients well and wait for boiling. When boiling, lower to medium heat and cook for another 5 minutes.
- Add the toasted sesame, sesame oil and chopped chives (if you prefer, you can also just sprinkle it on the plate). Mix.
- Help yourself. The tteokbokki can be kept in the fridge for one to two days. To reheat it, it is recommended not to put it in the microwave, instead, add it to a small pan and add a little water.
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