Tentempié
Tteokbokki (Spicy Rice Cakes)
25 minPara 2Nutri-Score C€€
C
25 min
25 minTteokbokki (Spicy Rice Cakes)
lo que necesita
Ingredientes
rice cakes (soaked in warm water if firm)Cereales200 g
gochujang (Korean chili paste)Despensa30 g
gochugaru (Korean chili flakes)Especias14 g
soy sauceDespensa15 ml
black pepper (ground)Especias1 g
sugarDespensa25 g
garlic (clove, minced)Frutas y verduras1 pieza
green onion (sliced)Frutas y verduras2 piezas
fish cakes (sliced)Pescado100 g
curry powder (optional)Especias6 g
kelp (dried, for the broth)Otro2 piezas- waterOtro400 ml
por ración
Nutrición
323kcal
- Carbohidratos
- 65 g
- Proteínas
- 9 g
- Grasas
- 3 g
lo que usará
Utensilios
Cazo
Sartén
Bol
paso a paso
Preparación
- Paso 1
Make the kelp broth
- Bring the water to a simmer with the dried kelp.
- Remove the kelp once the broth is flavored.
- Paso 2
Mix the sauce
- Combine the gochujang, gochugaru, soy sauce, sugar, black pepper, curry powder and minced garlic in a bowl.
- Stir into a smooth paste.
- Paso 3
Simmer the rice cakes
- Add the rice cakes and fish cakes to the kelp broth.
- Stir in the sauce and simmer until the rice cakes are soft and the sauce thickens.
- Paso 4
Finish and serve
- Stir in the sliced green onion.
- Serve hot, topped with cheese if the sauce is too spicy.
