The T

Little L

Veggie V

Korean K

🥕

Hello all, It’s a lovely Saturday! Today I cooked one of the well-known street foods in Korea and was loved by so many Korean and that is ‘Tteokbokki’. When I was a teen there were a bunch of snack bars that sold Tteokbokki so I’d often eat them after school with friends. Usually, Tteokbokki is very cheap and comes in so many variations such as curry Tteokbokki and soy sauce Tteokbokki. Also, use the sauce to stir fry with rice or noodles. Today I just was going to stick to the original version of it but I couldn’t help to add some noodles in it 😋

Ingredient 🌶

400g rice cakes
Fried soybean curd
A quarter small sweet pumpkin thinly sliced
1 tsp roasted sesame seeds
1 pack instant noodle(optional)
1 stalk green onion finely chopped (optional)
For sauce
2 cups water
2 tbsp soy sauce
3 tbsp brown sugar
1 tbsp corn syrup
1 tsp mushroom powders
1 tbsp Korean chilli paste (Gochujang)
1 tbsp Korean chilli powder (Gochugaru)

How to Cook

• Such the rice cakes into the water up to 10 minutes and drain
• Blanch the soybean curd shortly into boiling water to make it less oily
• Put the rice cakes into the pot and pour water and boil over medium heat
• Add sliced pumpkin, beancurd and all the ingredients for sauce in to the pot
• Stir them gently to prevent from sticking the pot
• Simmer it over low heat for about 5 minutes
• Meanwhile I cook instant noodles separately and add them into the pot lastly
• Sparkle sesame seeds and finely chopped green onion for garnish
• Enjoy!