HOW TO MAKE TTEOKBOKI

 Hallo guys! Welcome back to my blog, I hope you always in healthy mind and body! Hehehe. Time flies, its been in this pandemic situation, I hope we always given healthy in this situation:)



HOW TO MAKE TTEOKBOKKI

Tteokbokki is one of the most popular Korean food streets in Korea. Among other things, today’s recipe is made with Korean rice cakes,Korean fish cake, Korean soup stock / dashi stock and gochujang (Korean chili paste)!

 

Material:

  1. 250 grams of rice flour
  2. 3 tablespoons tapioca flour
  3. enough hot water
  4. salt to taste
  5. right amount of oil

 

Sauce:

  1. 5 cloves of garlic
  2. 2 tablespoons of gochujang
  3. 2 shallots
  4. 2 pieces of cayenne pepper
  5. 2 tablespoons granulated sugar
  6. ground pepper to taste
  7. salt to taste
  8. right amount of oil


Complementary:

  1. 1 leek, finely sliced
  2. 1 soft boiled egg
  3. 1 teaspoon sesame oil
  4. roasted sesame to taste
  5. odeng to taste (can be replaced with fish balls)

How to make tteokbokki with gochujang:

  • Ø  Combine tapioca flour, rice flour and salt. Stir well while pouring hot water little by little until the dough can be kneaded by hand.
  • Ø  Knead the tteok dough, make it like a cylinder with a thickness of about 1 cm. After that, cut 2 finger segments.
  • Ø  Boil the tteok dough in water that has been given a little cooking oil so that it doesn't stick. When it is boiling and the tteok is floating, remove it from the pan. Drain the water and set aside.
  • Ø  Puree garlic, onion, and bird's eye chilies, then saute in a little cooking oil until fragrant. Add the gochujang paste, add a little water, sugar, salt and pepper, then mix well.
  • Ø  Add the tteok and odeng / fish balls, then stir until blended while pouring the sesame oil.
  • Ø  Serve the tteokbokki on a plate. Sprinkle with roasted sesame seeds and green onions. Cut the boiled egg in half, then place it on the side.

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