Ok, this is the same cooking method as Tteokbokki cheese from my another post. Just omit the mozzarella cheese option. You can add anything that you may like to the dish like sausages, seafood or Korean fishcakes ( add in at step 3). In this recipe, I have provided another soup option, that is using anchovy to cook for the soup base.
Serve 2-3
Ingredients:
500g tteokbokki tteok
Ingredients:
500g tteokbokki tteok
(Korean rice cakes)
250g water
250g water
10g. Anchovy
1 stalk spring onions, cut 3cm long
100g. Korean fish cakes, cut into slices
Sesame seeds for garnish
Sauce:
1 tbsp. gochujang (Korean chili paste)
1 tbsp. light soy sauce
1 tbsp. sugar (I used brown sugar)
2 cloves garlic (minced)
1. Place water and anchovy in TM
Sauce:
1 tbsp. gochujang (Korean chili paste)
1 tbsp. light soy sauce
1 tbsp. sugar (I used brown sugar)
2 cloves garlic (minced)
1. Place water and anchovy in TM
bowl.
15m/ 100c / spoon
2. Remove the anchovy and add in
the sauce mixture.
3m / 100c / sp2
3. Add in the korean rice cakes & fishcakes.
3m / 100c / R. spoon
* note: check if the rice cakes are soft to your likings. If not, can do for another 1min. Also different brands of rice cake has different timing.
4. Sprinkle sesame seeds & spring onions on it
and serve.
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