← Nouns Cooking · Korean

Ingredients

• 350 g tteokbokki rice cakes
• 100 g Cocktail sausages (mini frankfurters), scored
• 100 g Korean fish cake sheets, cut into triangles (optional)
• ½ Onion, sliced
• 2 cloves Garlic, sliced
• 1 tbsp Vegetable oil
• 2 tbsp Gochujang
• 1 tbsp Gochugaru (Korean chilli flakes)
• 150 ml Water
• 1 tbsp Soy sauce
• 1½ tbsp Sugar
• 1 tbsp Ketchup
• 200 ml double or whipping cream
• 150 ml Milk
• 3 tbsp Parmesan, grated
• 2 hard-boiled eggs, halved (optional)
• 1 Spring onion, sliced

Method

1. If the rice cakes are hard, soak them in warm water for 10 min, then drain.
2. Heat the oil in a wide pan over medium heat and cook the onion, garlic and sausages for 2–3 min, until the sausages are lightly browned.
3. Stir in the gochujang and gochugaru for 30 seconds, until fragrant. Add the water, soy sauce, sugar and ketchup and bring to the boil.
4. Add the rice cakes and fish cake and simmer for 3–4 min, stirring.
5. Pour in the cream and milk and simmer gently for 4–5 min, stirring, until the rice cakes are soft and the sauce coats the back of a spoon. Keep it at a gentle bubble so the cream doesn’t split.
6. Stir in the parmesan, add the egg halves and scatter with spring onion. Serve at once.

Tips

• Rice cakes harden as they cool, so make this just before eating.
• Contains dairy, wheat and (with fish cake) fish; leave out the fish cake if you avoid fish.

Sources

Written in our own words after cross-checking these recipes:

Aaron and Claire Beyond Kimchee Honest Food Talks FutureDish