Tteok-bokki

Name: Tteok-bokki
Yield: 4 people
Cuisine: British
Ingredients: 700 g rice cake; 1 l korean dashi; 1 big onion; 1 green onion; 1 carrot; 300 g shiitake; 6 tb gochujang; 1 ts gochugaru; 1,5 tb sugar; 1 tb shoyu; 1 ts garlic (minced); 1 green onion (finely chopped); 1 ts sesame seeds; 1,5 l water; 10 g konbu; 15 g dried anchovy (or dried shiitake)

Jordy @jordy

Netherlands

Tteok-bokki

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Ingredients

4 people

700 grice cake
1 lkorean dashi
1big onion
1green onion
1carrot
300 gshiitake
Sauce mix
6 tbgochujang
1ts gochugaru
1,5 tbsugar
1 tbshoyu
1ts garlic (minced)
Finishing touches
1green onion (finely chopped)
1ts sesame seeds
Korean dashi
1,5 lwater
10 gkonbu
15 gdried anchovy (or dried shiitake)

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Steps

1

Prepare dashi:
1. Put konbu in water and leave for 1-10 hour(s).
2. Clean anchovies (remove head and innards).
3. Boil konbu and anchovy 10 min on low-med.
4. Remove konbu.
5. Boil 10 min on low.
6. Remove anchovy.
7. Sieve to remove anchovy bits.
2

Add 1l dashi and sauce mix to a pan.
3

Cook on med-high for 5 min.
4

Add rice cake and vegetables.
5

Simmer on med until sauce thickens.