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

30 minPara 3Nutri-Score C€€
de @hoemgirl3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

3 personas
  • rice cakes (soaked in warm water if firm)Cereales400 g
  • fish cakes (sliced)Pescado150 g
  • garlic (minced)Frutas y verduras4 piezas
  • onion (sliced)Frutas y verduras1 pieza
  • green onions (sliced)Frutas y verduras3 piezas
  • whole milk (cold)Lácteos250 ml
  • sugarDespensa22 g
  • gochujangDespensa18 g
  • soy sauceDespensa15 ml
  • waterOtro120 ml
  • black sesame seeds (toasted, for garnish)Frutos secos y semillas5 g

por ración

Nutrición

377kcal

Carbohidratos
70 g
Proteínas
11 g
Grasas
6 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol

paso a paso

Preparación

  1. Prepare the aromatics

    • Mince the garlic and slice the onion and green onions.
    • Slice the fish cakes into bite-sized pieces.
    Paso 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.
    Paso 2

  3. Sauté the aromatics

    • Heat a pan and cook the garlic and onion until fragrant and softened.
    Paso 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.
    Paso 4

  5. Make it rosé

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

  6. Finish and serve

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