Plato principal
Buldak Rosé Tteokbokki with Noodle Rice Cakes
3 h 20 minPara 2Nutri-Score D€€
D
3 h 20 min
3 h 20 minBuldak Rosé Tteokbokki with Noodle Rice Cakes
lo que necesita
Ingredientes
bread flour (for the noodle rice cakes)Cereales200 g
saltEspecias5 g
water (for the dough, added in 3 batches)Otro100 ml
cooking oil (for the dough)Despensa15 ml- noodle rice cake (homemade or regular rice cakes as a substitute)Cereales300 g
fish cake (sliced)Pescado100 g- sausage (sliced)Carne100 g
- wide glass noodles (optional)Cereales50 g
- buldak sauceDespensa30 ml
gochugaruEspecias12 g- miwon (optional)Despensa4 g
sugarDespensa25 g
minced garlic (minced)Frutas y verduras5 g- water (for the sauce)Otro400 ml
milkLácteos150 ml
heavy cream (whipping cream)Lácteos150 ml
por ración
Nutrición
808kcal
- Carbohidratos
- 118 g
- Proteínas
- 23 g
- Grasas
- 28 g
lo que usará
Utensilios
Bol
Sartén
Olla
Escurridor
paso a paso
Preparación
- Paso 1
Make the noodle rice cake dough
- Combine the bread flour and salt in a bowl.
- Add the water in three batches while kneading for 5 to 10 minutes; the more you knead, the chewier the result.
- Add the cooking oil halfway through kneading.
- Paso 2
Chill the dough
- Wrap the dough and let it rest in the refrigerator.
- Paso 3
Shape and boil the rice cakes
- Shape the dough into noodle rice cake strands.
- Boil them in water.
- Transfer immediately to cold water to make them chewier.
- Paso 4
Chill the rice cakes
- They can be used right away, but refrigerating them makes them even chewier.
- Paso 5
Mix the tteokbokki sauce
- Combine the buldak sauce, gochugaru, miwon, sugar and minced garlic.
- Paso 6
Simmer the tteokbokki
- Add the sauce, the rice cakes, fish cake, sausage, glass noodles and water to a pan.
- Bring to a boil over medium-low heat.
- Paso 7
Add the cream and reduce
- Pour in the milk and heavy cream.
- Boil down to the desired consistency.
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