Hoofdgerecht
Buldak Rosé Tteokbokki with Noodle Rice Cakes
3 u 20 minVoor 2Nutri-Score D€€
D
3 u 20 min
3 u 20 minBuldak Rosé Tteokbokki with Noodle Rice Cakes
wat u nodig heeft
Ingrediënten
bread flour (for the noodle rice cakes)Granen200 g
saltKruiden en specerijen5 g
water (for the dough, added in 3 batches)Overig100 ml
cooking oil (for the dough)Voorraadkast15 ml- noodle rice cake (homemade or regular rice cakes as a substitute)Granen300 g
fish cake (sliced)Vis100 g- sausage (sliced)Vlees100 g
- wide glass noodles (optional)Granen50 g
- buldak sauceVoorraadkast30 ml
gochugaruKruiden en specerijen12 g- miwon (optional)Voorraadkast4 g
sugarVoorraadkast25 g
minced garlic (minced)Groente en fruit5 g- water (for the sauce)Overig400 ml
milkZuivel150 ml
heavy cream (whipping cream)Zuivel150 ml
per portie
Voedingswaarden
808kcal
- Koolhydraten
- 118 g
- Eiwitten
- 23 g
- Vetten
- 28 g
wat u gebruikt
Keukengerei
Mengkom
Koekenpan
Soeppan
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Chill the dough
- Wrap the dough and let it rest in the refrigerator.
- Stap 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.
- Stap 4
Chill the rice cakes
- They can be used right away, but refrigerating them makes them even chewier.
- Stap 5
Mix the tteokbokki sauce
- Combine the buldak sauce, gochugaru, miwon, sugar and minced garlic.
- Stap 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.
- Stap 7
Add the cream and reduce
- Pour in the milk and heavy cream.
- Boil down to the desired consistency.
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