Tteokbokki
Designed for professional chefs, check out this Tteokbokki recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.
Ingredients
Rice Cakes:
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Tkeokbokki (Long Rice Cakes) 750 g
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Green Cabbage 25 g
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Spring Onion 1 g
Sauce:
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Fish Stock (Or Water) 1.4 l
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Red chilli pepper paste (Gochujang) 100 g
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Red chilli pepper flakes (Gochugaru) 25 g
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Soy sauce 40 ml
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Sugar 40 g
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Garlic clove minced 5 g
Finish the Dish:
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Crab Sticks 250 g
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Sesame oil 60 ml
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Sesame seeds 30 g
Preparation
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Rice Cakes:
- Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and spring onions into 5cm pieces.
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Sauce:
- Add the fish stock or water to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chilli paste (gochujang).
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Finish the Dish:
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce has thickened, about 8 to 10 minutes.
- Stir frequently so the rice cakes don’t stick to the bottom of the pan.
- Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4-6 minutes.
- Taste the sauce, and adjust the seasoning, if needed.
- Add the sesame oil and optional sesame seeds right before turning off the heat. Serve immediately.
