Tteokbokki with Squid on a Wok
Main Dishes • Korean
Description
Recipe by John Smith, chef at Asian restaurants in the local area.
Ingredients
- Tteok (rice cakes) 5 oz
- Squid 0 oz
- Butter 0 oz
- Spinach 0 oz
- Canned Corn 0 oz
- Mild Chili Spice 0 oz
- Scallions 0 oz
- Toasted Sesame 0 oz
- Bulgogi Sauce 5 oz
- Chili jam 0 oz
- Soy Sauce 0 fl oz
- Vegetable Oil 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Mirin 0 fl oz
- Chicken Broth 0 fl oz
Step-by-Step Guide
Step 1
Prepare the sauce. Combine kimchi sauce, chili paste with sesame oil, soy sauce, dark rice vinegar, mirin, and chicken broth, and mix well.
Step 2
Cut the squid into rings, heat vegetable oil in a skillet, and fry the squid rings for 1–2 minutes on each side. Immediately transfer the rings from the skillet to a stack of paper towels to absorb any excess oil.
Step 3
Slice the green onions lengthwise into thin strips.
Step 4
Place the dumplings in boiling water (the water should just cover the dumplings). After a couple of minutes, when most of the water has evaporated, add the previously prepared sauce and stir.
Step 5
Add the squid rings, corn, chopped chili pepper, and green onion.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!