Tteokbokki
Tteokbokki is probably THE most famous street food from Korea: chewy rice cakes simmered in an addictive mix of sweet, savory, spicy sauce.
Foto: I Am a Food Blog — StephanieBahan-bahan
- 1 lb tteokbokki tteok
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 3 cloves garlic (minced)
- 3 cups anchovy stock (sub dashi or other stock if needed)
- 1 tsp toasted sesame oil
- 1 tbsp green onions (thinly sliced)
- 1 tsp toasted sesame seeds
Langkah-langkah
Soak the tteokbokki tteok in warm tap water while you prepare the sauce.
In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and minced garlic. (See notes for a mild version of the sauce.)
Add the anchovy stock to a pot and stir in the sauce. Bring to a simmer over medium high heat.
Drain the tteokbokki and add to the pot. Stir occasionally and bring to a simmer for 3-4 minutes. Turn the heat down to low and let the sauce bubble and reduce, stirring so they don’t stick to the bottom of the pan, about 10-15 minutes depending on how thick you want the sauce.
Before serving drizzle with toasted sesame oil and finish with toasted sesame seeds and sliced scallions. Enjoy warm!
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