Spicy Rice Cakes & Fish Cakes - Tteokbokki
Tteokbokki from chef Judy Joo is calling! Tender rice cakes, fish cakes (or bean curd for the veggies!), simmered in a gochujang sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Deep-frying pan
- Pot
- Kettle
- Colander
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 200g (7oz) eomuk (fish cake sheets), cut into triangular pieces about 7.5cm (3in) long (for a vegetarian alternative, use 120g/4oz dried bean-curd sticks or bean-curd sheets)
- 450g (1lb) gaerae-tteok (cylindrical rice cakes), 5cm (2in) long
- 1l (4 cups) Anchovy Dashi Stock (see page 192) or Vegetable Dashi Stock (see page 193), or 1 tbsp anchovy dashida (Korean anchovy stock powder) dissolved in 1l (4 cups) water
- 270g (91⁄2oz) baechu (Chinese leaf/Napa cabbage), chopped
- 2 carrots, peeled and thinly sliced on a bias
- 1 brown (yellow) onion, thinly sliced
- 2 garlic cloves, grated
- 210g (3⁄4 cup) gochujang (Korean chilli paste)
- 2 tbsp caster (superfine) sugar
- 1 tbsp soy sauce
- 1 tbsp gochugaru (Korean chilli flakes)
- 2–3 large eggs, hard-boiled, peeled and quartered lengthwise
- 2 spring onions (scallions) thinly sliced on a bias
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