CookGo
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Shinjeon Tteokbokki Recipe

Coût $10, économiser $5

Source: Recommended by CookGo

  • 60 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main Ingredients

    • 🍚 350g rice cakes
    • 2 sheets fish cakes
    • 3 cups anchovy kelp broth
    • 🧀 1 cup mozzarella cheese

  • Seasoning

    • 3 tbsp gochujang
    • 1.5 tbsp chili powder
    • 1 tbsp soy sauce
    • 🍬 2.5 tbsp sugar
    • 2 tbsp curry powder
    • 0.3 tbsp black pepper

ÉTAPES

1

Boil anchovy kelp broth to prepare 3 cups. Store any extra broth in the fridge for future use.

2

While the broth is boiling, rinse the rice cakes and cut the fish cakes into bite-sized pieces. If using frozen rice cakes, blanch them in hot water briefly.

3

Add 3 cups of broth to a pot and mix in the seasoning: 3 tbsp gochujang, 1.5 tbsp chili powder, 1 tbsp soy sauce, 2.5 tbsp sugar, and 2 tbsp curry powder.

4

Bring the seasoning mixture to a boil.

5

Add the rice cakes and cook until they become soft and chewy.

6

Add the fish cakes and continue cooking.

7

Simmer until the broth reduces by half.

8

Add black pepper to taste and mix well. Adjust the amount based on personal preference.

9

Place mozzarella cheese in a microwave-safe bowl and heat for 3 minutes until melted.

10

Pour the melted cheese over the tteokbokki and serve.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 15g
    Protéines
  • 60g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh rice cakes for better texture.Adjust spice levels to suit your taste.Leftover tteokbokki can be stored in the fridge and reheated.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.