Korean Rose Tteokbokki:
Chewy Korean rice cakes are used to make Korean Rose Tteokbokki, which is cooked in a creamy, gently spicy pink sauce. It has a smoky flavor from the crispy bacon bits, a light fishy flavor from the shrimp, and a rich umami flavor from the young oyster mushrooms. It nearly has a creamy pasta dish flavor.
Popular Korean street meal called tteokbokki is made of chewy rice cakes, flavorful fish cakes, and other vegetables in a hot Korean chili sauce.A more modern and fashionable variation on tteokbokki is rosé tteokbokki. However, my version uses savory bacon, shrimp, and mushrooms and is just mildly spicy.
Korean rice cakes that are chewy and cooked in a creamy, light-pink sauce are used to make rosé tteokbokki. Crisped bacon bits add a smoky flavor, shrimp add a light seafood flavor, and young oyster mushrooms add a lot of umami. It has an almost creamy pasta dish flavour.This creamy, delicious dish just takes 30 minutes to create.
Romanian Rice Cake:
Garaetteok, or cylindrical white rice cakes from Korea, are used to make tteokbokki. Use freshly made garaetteok whenever possible. The frozen or refrigerated varieties occasionally seem to be a little bit drier. Before using them, I prefer to soften them in some boiling water for a few minutes. If they are freshly prepared, you can skip this step.
Rose Creamy Sauce:
The base of most recipes is a thick cream sauce. Heavy cream was something I attempted, but it was a little too rich.I prefer to use whole milk instead and let the sauce boil and thicken up into a creamy sauce. Without tasting overly rich, it has the ideal level of richness. Additionally, it has a lot less fat and is healthier than heavy cream.
Gochujang, a Korean fermented red chili sauce, is the source of the pink hue of the rosé wine. When a dollop of this hot, crimson paste is added to the creamy sauce, it turns light pink. A little spice is in this dish. Nevertheless, if you prefer a stronger spice, you may easily add additional gochujang.
- 1 slice bacon, cut into slices
- ⅓ cup shallots
- 1 tbsp crushed garlic
- 1 cup baby king oyster mushrooms
- 2 tbsp extra virgin olive oil
- 6 shrimp
Asian Cucumber Salad
- ¾ cup whole milk
- 1 tbsp gochujang
- 10 oz Korean rice cakes
- ½ cup frozen peas
- ¼ tsp salt, or TT
- 1 tbsp parsley, finely chopped
- 1 tbsp parmesan, finely grated
- A small skillet heated to medium.
- When the bacon is mostly crispy, add it and simmer for about 5 minutes, stirring regularly. Keep the bacon fat in the skillet and transfer the bacon to a small bowl.
- The baby king oyster mushrooms should be added to the skillet and stirred for about a minute, or until a decent sear has formed. In the bowl with the bacon, add the cooked mushrooms.
Samgyetang (Ginseng Chicken Soup)
- Add the garlic, shallots, and 1 tbsp of EVOO to the pan. Stirring done for approximately a minute, or until the shallots are aromatic and transparent. Moving the sautéed shallots and garlic to one side of the pan
- Remaining EVOO added to the pan. Salt and pepper the shrimp before adding them to the pan. 3 minutes should be enough to achieve a beautiful sear.
- Rice cakes, peas, and whole milk added; the mixture then simmered for an additional 2 minutes, or until the sauce thickens and the rice cakes soften. Add salt to the dish.
- Onto a sizable serving platter, transfer. Serve immediately after garnishing with parsley and parmesan.
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