Tteokbokki with Squid
Appetizers • Kazakhstani
Description
Recipe by John Smith, head chef of popular American eateries.
Ingredients
- Squid 5 oz
- Butter 0 oz
- Spinach 0 oz
- Canned Corn 0 oz
- Mild Chili Spice 0 oz
- Scallions 4 pieces
- Toasted Sesame 0 oz
- Bulgogi Sauce 5 oz
- Soy Sauce 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Mirin 0 fl oz
- Chicken Broth 0 fl oz
- Chili jam 0 oz
- Tteok (rice cakes) 10 oz
Step-by-Step Guide
Step 1
Prepare the sauce. Mix kimchi sauce, chili paste with soy oil, soy sauce, dark rice vinegar, mirin, and chicken broth until smooth.
Step 2
Slice the cleaned squid body into rings.
Step 3
Heat a skillet well with 1 tablespoon of vegetable oil and a small piece of butter. Add the squid rings and sauté, stirring, for 2–3 minutes. Remove them from the skillet immediately to prevent overcooking and becoming tough.
Step 4
Finely chop the green onions.
Step 5
Boil the tteok. Place the tteok in boiling water (the water should just cover the dumplings) and let it soak for 2 minutes.
Step 6
When most of the water has evaporated, add the resulting sauce to the tteok and mix well.
Step 7
Add the squid rings, corn, chili, and onion.
Step 8
Mix everything well and thicken the sauce by adding a piece of butter to make it glossier and balance the spiciness.
Step 9
Serve immediately.
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