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Buldak Rosé Tteokbokki with Noodle Rice Cakes
3 h 20 minServes 2Nutri-Score D€€
D
3 h 20 min
3 h 20 minBuldak Rosé Tteokbokki with Noodle Rice Cakes
what you need
Ingredients
bread flour (for the noodle rice cakes)Grains200 g
saltSpices5 g
water (for the dough, added in 3 batches)Other100 ml
cooking oil (for the dough)Pantry15 ml- noodle rice cake (homemade or regular rice cakes as a substitute)Grains300 g
fish cake (sliced)Fish100 g- sausage (sliced)Meat100 g
- wide glass noodles (optional)Grains50 g
- buldak saucePantry30 ml
gochugaruSpices12 g- miwon (optional)Pantry4 g
sugarPantry25 g
minced garlic (minced)Produce5 g- water (for the sauce)Other400 ml
milkDairy150 ml
heavy cream (whipping cream)Dairy150 ml
per serving
Nutrition
808kcal
- Carbs
- 118 g
- Proteins
- 23 g
- Fat
- 28 g
what you’ll use
Tools
Mixing bowl
Frying pan
Stockpot
Colander
step by step
Method
- Step 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.
- Step 2
Chill the dough
- Wrap the dough and let it rest in the refrigerator.
- Step 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.
- Step 4
Chill the rice cakes
- They can be used right away, but refrigerating them makes them even chewier.
- Step 5
Mix the tteokbokki sauce
- Combine the buldak sauce, gochugaru, miwon, sugar and minced garlic.
- Step 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.
- Step 7
Add the cream and reduce
- Pour in the milk and heavy cream.
- Boil down to the desired consistency.
most cooked first