Tteokbokki
Korean rice cakes simmered in a spicy red chilli sauce.
Ingredients
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup potato flour optional
- 1 pinch salt
- 1 1/2 cup hot water
Gochujang sauce
- 1 tbsp gochujang
- 1 tsp soy sauce
- 1 tsp garlic chopped
- 1 tsp fish sauce optional
- 1 tsp oyster sauce optional
- 1 tsp red chilli flakes
- 2 tsp sesame oil
- 1 tsp furikake optional
- 2 tsp chopped spring onion greens
Instructions
- Mix all the flours together with salt. Pour hot water and knead into a tight dough. Make sure the water is quite hot.
- Knead the dough till it becomes springy. To make it springy, you can microwave the dough for 2 minutes and knead till it reaches the right texture.
- Roll out batons into 4 cm pieces. Divide into two halves. Store half for later.
- Boil or steam the batons in hot water. Cook till the rice cakes float on top. Reserve half a cup of the starchy water.
- Pour two teaspoonfuls of sesame oil. You can use any neutral-tasting oil of your choice.
- Add chopped garlic and fry for a full minute on medium flame.
- Add gochujang paste. You can replace this with Kashmiri chilli paste ground with onions. Loosen the sauce with the reserved starchy water. Add tteokbokki batons and cook.
- Add fish sauce, soy sauce and a splash of oyster sauce. Taste to check if it needs salt as all the ingredients are quite salty. Add sugar to balance out the flavour. Cook for 10 minutes.
- Serve the tteokbokki on a plate. Top with furikakke, a teaspoon of sesame oil and chopped spring onions. Serve hot.
