Voted as the number 1 comfort food amid the Covid-19 crisis Tteokbokki was Koreas favorite. The name Tteokbokki comes from the combination of the words tteok which means rice cake and bokki which means stir-fried.
You can tell by the name that rice cakes play a big role in this dish. Rice cakes are made out of glutinous rice flour. If they come premade you soak them in water for 10 minutes which is about everything you need to do with them before adding them to the sauce.
You start by panfrying onions for about three minutes and then it’s time for the sauce. To your liking, you can also fry some small sausages.
The main ingredients for the sauce are gochujang, a Korean red chili paste, and gochugaru, a Korean chili powder. Today’s version is Rose Tteokbokki, a less spicy alternative to the classical Tteokbokki.
For this, you add heavy cream and milk to the paste, as well as sugar. All ingredients are being mixed with the onions after reducing the heat to low-medium. Next, stock of your choice is added, either chicken or vegetable stock works fine.
Last you add your rice cakes to the mix and let everything simmer for about 15 minutes until the rice cakes are squishy and soft but make sure to keep stirring to prevent the rice cakes from sticking to the bottom of the pan.
After 15 minutes grated mozzarella is added and melted on top of the dish. When served grate some fresh parmesan on top.
How to prepare Rose Tteokbokki?
If you want to try Rose Tteokbokki at home, here is the recipe
- 300g Korean rice cake (tube shaped)
- 1 medium onion roughly sliced
- handful of mini hot dogs (optional)
Sauce:
- 4 tbs gochujang (less if you don’t want it spicy)
- 2 tbs fine gochugaru
- 1 tbs syrup or sugar
- 200ml double cream
- 100ml milk
- 250ml Korean chicken or veg stock
- handful of grated mozzarella
- bit of grated parmesan
Hope you will enjoy trying this amazing comfort food!!
Author - Kris
