My Korean KitchenRose Tteokbokki
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Ingredients
Serves 2- 15 g green onion ((0.5 ounces), thinly sliced)
- 30 g cabbage ((1 ounce), thinly sliced)
- 50 g onion ((1.7 ounces), thinly sliced)
- 100 g Korean fish cake ((3.5 ounces), cut into bite-sized pieces)
- 90 g cocktail sausage
- bacon
- 1 Tbsp parmesan cheese (, grated)
- 1.5 Tbsp soy sauce (, regular (I use kikkoman brand))
- 1/2 cup mozzarella cheese (, grated)
- 100 ml whole milk (, full cream (about 1/3 cup + 1 Tbsp + 1 tsp))
- 300 ml heavy cream ((slightly under 1 and 1/4 cup))
- 1.5 Tbsp sugar (, raw)
- 320 g Korean rice cake ((garaetteok), (11 ounces))
- flat glass noodles ((hot pot glass noodles))
- udon noodles
- 1 Tbsp cooking oil
- 1 to 2 tsp gochugaru ((Korean chili powder or chili flakes))
- 1.5 Tbsp gochujang ((Korean chili paste))
- gimmari ((fried seaweed roll))
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Steps
- Step 1
Combine gochujang, sugar, soy sauce, and gochugaru in a small bowl. Mix them well and set it aside.
- Step 2
In a heated pan, add the cooking oil, then onion, cabbage, and green onion. Stir fry them until lightly wilted, about 3 minutes. Reduce the heat to medium low.
- Step 3
Add the gochujang sauce mixture from Step 1, and stir well.
- Step 4
Add the heavy cream and milk and stir until fully combined with the gochujang sauce for a smooth, creamy consistency.
- Step 5
Add the rice cakes, fish cakes, and sausage to your pan. Then increase the heat to medium high so the sauce starts to boil. Stir often until the rice cakes have softened, being careful not to overcook them, as overcooked rice cakes can become mushy.
- Step 6
Once the sauce is reduced and the other ingredients are evenly coated with it, sprinkle the cheese around the dish evenly. Give it a few moments to melt and produce a cheesy, creamy texture, then serve.
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Combine gochujang, sugar, soy sauce, and gochugaru in a small bowl. Mix them well and set it aside.
Source: My Korean Kitchen
