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Rosé Tteokbokki (Creamy Spicy Rice Cakes)
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Rosé Tteokbokki (Creamy Spicy Rice Cakes)

30 Min.Für 3Nutri-Score C€€
von @hoemgirl3 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

3 Personen
  • rice cakes (soaked in warm water if firm)Getreide400 g
  • fish cakes (sliced)Fisch150 g
  • garlic (minced)Obst & Gemüse4 Stücke
  • onion (sliced)Obst & Gemüse1 Stück
  • green onions (sliced)Obst & Gemüse3 Stücke
  • whole milk (cold)Milchprodukte250 ml
  • sugarVorräte22 g
  • gochujangVorräte18 g
  • soy sauceVorräte15 ml
  • waterAndere120 ml
  • black sesame seeds (toasted, for garnish)Nüsse & Samen5 g

pro Portion

Nährwerte

377kcal

Kohlenhydrate
70 g
Eiweiß
11 g
Fett
6 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Prepare the aromatics

    • Mince the garlic and slice the onion and green onions.
    • Slice the fish cakes into bite-sized pieces.
    Schritt 1

  2. Mix the sauce

    • In a bowl, combine the sugar, gochujang, soy sauce and a bit of water.
    • Stir until smooth and taste to adjust.
    Schritt 2

  3. Sauté the aromatics

    • Heat a pan and cook the garlic and onion until fragrant and softened.
    Schritt 3

  4. Simmer the rice cakes

    • Add the rice cakes, fish cakes, sauce and remaining water to the pan.
    • Simmer until the rice cakes are tender and the sauce thickens.
    Schritt 4

  5. Make it rosé

    • Pour in the whole milk and stir gently until the sauce turns creamy pink.
    • Warm through without boiling hard.
    Schritt 5

  6. Finish and serve

    • Sprinkle with green onions and black sesame seeds.
    • Serve hot straight from the pan.
    Schritt 6
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