I Tteokbokki “rice dumplings" are a typical dish of Korean cuisine, much loved and widely consumed by Koreans also as street food. They are cylinder-shaped and have a rubbery consistency; they are served in a thick and very spicy sauce made up of: anchovies, chilli paste, chilli pepper, soy sauce, sugar, Kombu seaweed, sesame seeds, spring onion and hard-boiled egg.
Are you curious to discover the Korean recipe?
INGREDIENTS FOR TWO PEOPLE:
- 200g of "glutinous" rice flour (do not use common rice flour)
- 475g of Water
- 8 Dried anchovies
- 2 tablespoons of soy sauce
- 20g of Sugar
- 1 tablespoon chili paste (gochujang)
- 1 teaspoon dried chili pepper (gochugaru)
- 1 piece of Kombu Seaweed
TO COMPLETE THE DISH:
- 1 spring onion
- 2 hard boiled eggs
- to taste Sesame seeds
PREPARATION:
To begin, prepare the gnocchi. In a bowl, mix the rice flour in 125 ml of water until you obtain a smooth dough. Once obtained, proceed to steam it for about an hour, covering it with a lid. Let the dough cool and knead it by hand until it is soft and easy to work with. Form the cylinders of 1/2 cm in diameter and cut 4 cm long pieces with transversal cuts.
In the meantime, proceed to cook the hard-boiled eggs.
Then dedicate yourself to preparing the sauce. Pour the remaining water into a pan, adding the anchovies and Kombu seaweed. Bring to the boil and leave to cook for 10 minutes. Remove the seaweed and add the chilli paste, soy sauce, sugar and chilli. Mix until all the ingredients are dissolved, add the gnocchi and cook for about 15 minutes.
When the gnocchi are cooked and the sauce blended and thickened, you can proceed with the plating, adding sui Tteokbokki the boiled egg divided in half, the chopped fresh spring onion and, to your taste, you can add the sesame seeds.
Korean Tteokbokki are ready, ENJOY YOUR MEAL!
TIPS FOR CHILDREN: these rice gnocchi are also very good with the classic Italian ragù.
Marcella Vicario
Credit
article photo: Canva premium
cover photo: envato