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Creamy Gochujang Tteokbokki with Prawns
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Creamy Gochujang Tteokbokki with Prawns

35 minPour 2Nutri-Score C€€
par @michaelfinch2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • oilÉpicerie15 ml
  • spring onion (bottoms only, tops reserved for garnish)Fruits et légumes3 morceaux
  • fresh garlic (minced)Fruits et légumes5 morceaux
  • gochujangÉpicerie30 g
  • prawns (peeled)Autres200 g
  • waterBoissons200 ml
  • creamProduits laitiers150 ml
  • sausage (crispy skin, sliced)Autres100 g
  • fish cake (sheet style, sliced)Produits frais100 g
  • rice cakes (large ones, cut into small cushions)Céréales300 g
  • gochugaruÉpices5 g
  • chicken powderÉpicerie5 g
  • fish sauceÉpicerie3 ml
  • mozzarella (freshly grated)Produits laitiers125 g
  • eggProduits laitiers1 morceau
  • srirachaÉpicerie15 ml
  • chilli oilÉpicerie10 ml
  • toasted sesame seedsFruits à coque et graines5 g

par portion

Nutrition

965kcal

Glucides
123 g
Protéines
31 g
Lipides
39 g

pas à pas

Préparation

  1. Aromatics

    • Heat a little bit of oil in a pan.
    • Add the bottoms of the spring onions (save the tops for later) and a decent amount of fresh garlic.
    • Cook for about a minute.
    Étape 1

  2. Caramelize the gochujang

    • Add a big tablespoon of gochujang, plus a bit more for good luck.
    • Mix it up and caramelize it, just like you caramelize tomato paste when making spaghetti.
    Étape 2

  3. Cook the prawns

    • Add the prawns in and cook for about a minute or two.
    • Take the prawns out after a couple of minutes and set aside.
    Étape 3

  4. Build the sauce

    • Add water to the pan, a little bit more water, and scrape the stuff off the bottom for flavour.
    • Add in some cream.
    Étape 4

  5. Add sausage, fish cake and rice cakes

    • Add the crispy skin sausage.
    • Add the sheet fish cake.
    • Add the rice cakes, cut into little soft cushions.
    Étape 5

  6. Season and simmer

    • Sprinkle in some gochugaru.
    • Add a healthy sprinkle of chicken powder.
    • Let it cook for 5 to 15 minutes until the rice cakes are nice and soft.
    Étape 6

  7. Finish the prawns

    • After about 7 minutes the sauce starts to thicken; it should be done in another 3.
    • Add the prawns back in and let them finish cooking.
    • Add about half a teaspoon of fish sauce.
    Étape 7

  8. Melt the cheese

    • Top with freshly grated mozzarella.
    • Put the lid on and melt it down until gooey.
    Étape 8

  9. Serve

    • Cut through the gooey cheese and egg.
    • Drizzle with sriracha and a little chilli oil.
    • Finish with the reserved spring onion tops and toasted sesame seeds.
    Étape 9
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