Tteokbokki Recipe with Gochujang Sauce

"Tteokbokki Recipe with Gochujang Sauce,Rice Cake Ingredients,Ingredients,How to make"

October 19, 2021 2 min read

Tteokbokki Recipe with Gochujang Sauce

Dalgano - Recipes Korean | Generally, tteokbokki is served with a sweet and spicy gochujang sauce, creating a delicious and addictive flavor mix. Here are the ingredients and how to make tteokbokki with gochujang sauce.

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Tteokbokki Recipe with Gochujang Sauce

Rice Cake Ingredients:

6 tbsp rice flour
5 tbsp tapioca flour
2 - 2 teaspoons salt
140 ml boiling water

Ingredients:

6 medium-sized dry anchovies
If you don't have 2 dried kombu, you can replace them with 1 sheet of dried seaweed
4 chopped onions
4 cloves of garlic that have been finely chopped
25 grams of odeng or Korean fish cake. If not can be optional or can be replaced with fish balls
250 grams of gochujang sauce
2 tablespoons soy sauce
3 tablespoons of gochugaru or Korean chili powder
6 spring onions
4 boiled eggs
4 tablespoons of toasted sesame seeds
Oil for frying as needed

How to make:

The first thing that must be tried is making tteok or rice cakes. The trick is to roast the rice flour and then mix it with tapioca flour and salt.
Next, pour hot water little by little then stir and knead until it becomes a dough.
For the dough into 5 parts or can be adjusted to taste, then roll the dough.
Boil the tteok with boiling water and cook until the dough expands. Remove then transfer to cold water and drain. Currently, tteok is ready to use.
After finishing making tteok, the second step is to make gochujang sauce. The trick, boil anchovies, kombu, 1/4 onion, garlic, and 3.5 cups of water until boiling or for 15-45 minutes. Continue to simmer for a long time until the resulting broth will continue to be rich in taste.
After that, strain the broth and heat it back up again. Then add the odeng, and cook for 5 minutes.
While waiting for the odeng to cook, combine the gochujang, gochugaru, and soy sauce in a separate bowl.
Heat the oil then saute the tteok for 5 minutes while turning it over so it doesn't burn.
Add sliced onions, garlic, and cook until soft and fragrant for 2 minutes.
Put the prepared gochujang sauce combination in a bowl and stir until all the ingredients are well combined.
Add the anchovy broth and odeng into the tteok which is still being cooked and let it simmer over low heat.
Occasionally, stir until the gravy thickens and the texture of the tteok is soft for 5 minutes.
Just before draining, add the spring onions and cook for another minute. Then, turn off the fire.
Pour the tteokbokki into a serving plate. Then add the boiled egg that has been cut in half and sprinkle with the toasted sesame seeds. At this time, tteokbokki is ready to be eaten while warm.