Creamy Korean rose tteokbokki

Ingredients

• 520 g Korean cylindrical rice cakes for tteokbokki
• 180 g Korean eomuk fish cakes
• 160 g small Vienna sausages
• 100 g yellow onion
• 2 cloves fresh garlic
• 1 tbsp neutral oil
• 250 ml whole milk
• 200 ml heavy cream
• 250 ml water
• 12 g Korean dried anchovies for broth
• 5 g dried kombu seaweed
• 50 g Korean gochujang chili paste
• 2 tsp Korean gochugaru chili flakes
• 1 tbsp Korean soy sauce
• 1 tbsp granulated sugar
• 1 tsp toasted sesame oil
• 2 pieces fresh scallions

Method

1. If the rice cakes are fresh and pliable, simply rinse them. If they are refrigerated, frozen, or firm, cover them with cold water until they become slightly flexible again, then drain them without letting them fall apart.
2. Remove the heads and viscera from the dried anchovies to avoid any bitterness. Place them in a saucepan with the water and kombu. Heat gently until the first simmers, then remove the kombu, and continue a light infusion before straining the broth.
3. Cut the onion into thin slices, mince the garlic, cut the eomuk into rectangles, and make small superficial slits in the sausages. Separately slice the white and green parts of the scallions.
4. In a bowl, mix the gochujang, gochugaru, soy sauce, and sugar. Thin with a little hot broth until you get a smooth paste, without lumps of gochujang.
5. Heat a wide sauté pan over medium heat with the neutral oil. Sweat the onion and the white parts of the scallions without significant browning. Add the garlic and stir just until fragrant.
6. Add the sausages and brown them slightly. Then fold in the eomuk and coat them in the aromatic fat.
7. Pour in the broth, then fold in the gochujang mixture. Bring to a simmer, stirring to perfectly dissolve the condiments.
8. Add the drained rice cakes. Maintain a steady simmer and stir often with a spatula so they cook evenly without sticking to the bottom.
9. When the rice cakes are almost tender and their starch begins to thicken the liquid, lower the heat. Gradually pour in the whole milk while stirring, then fold in the heavy cream.
10. Continue cooking over low heat, without a strong boil, until the rice cakes are pliable and chewy and the sauce is glossy, creamy, and thick enough to coat them. Add a splash of milk if it reduces before the tteok are cooked.
11. Remove from the heat and fold in the toasted sesame oil. Let rest briefly so the sauce finishes binding, then garnish with the green parts of the scallions.
12. Serve immediately in wide, warm bowls. The sauce should remain fluid and creamy, as it will continue to thicken rapidly in contact with the rice cakes.

Nutrition

Per serving

Energy

955.1 kcal

Protein

29.26 g

Carbohydrate

127.53 g

Fat

34.08 g

Fibre

3.9 g

Calcium

246.47 mg

Iron

0.72 mg

Magnesium

188.93 mg