Attention, spicy food fans! You will love this Korean rice cake in spicy sauce, served with crispy vegetarian squids and shrimps.
Preparation time: 45 minutes
Number of servings: 4
INGREDIENTS
- 650g tteokbokki (Korean rice cake)
- 1 pack vegetarian squids
- 1 pack vegetarian shrimps
- 500ml water
- 1 onion
- 3 garlic cloves
- 3 spring onions
Gochujang sauce mix:
- 2 Tbsp gochujang base sauce
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp water
- 1 tsp apple vinegar
- 1 Tbsp soy sauce
Frying batter:
- 250g patent flour
- Black pepper
- Salt
- Chili flakes (optional)
- Water
- Panko (Japanese breadcrumbs)
HOW TO MAKE IT
Mix the ingredients of the gochujang sauce mix in a bowl. Chop the garlic into small bits, the onions in thin strips, and the spring onions into chunks.
Heat a layer of oil in the pan. Fry the onion and garlic until they become translucent. Then add the tteokbokki with the sauce mix and stir regularly. Each time add 50 ml of water to the tteokbokki. Keep stirring until all water (all 500 ml) has been absorbed and until the sauce has thickened. Then add the spring onions.
Heat frying oil until it’s 180°C. Defrost the vegetarian squids and shrimps, and dry it with a paper towel. Mix the flour, black pepper, salt and chili flakes in a bowl. Add a bit of water until the batter is smooth. Put the squids and shrimps in the batter, cover them in panko on all sides, then fry until they’re golden yellow.