Tteokbokki with squid in a wok

4 servings

45 minutes

Recipe from Dmitry Smirnov, chef of Asian restaurants Redbox.

Energy value per serving

• Calories: 331.6
• Proteins: 11.9g
• Fats: 18.2g
• Carbohydrates: 28.4g

Ingredients

• Tteok (rice dumplings): 150 g
• Squid: 60 g
• Butter: 20 g
• Spinach: 10 g
• Canned corn: 20 g
• Chili pepper: 2 g
• Green onions: 3 g
• White sesame seeds: 1 g
• Kimchi sauce: 100 g
• Chili paste: 50 g
• Soy sauce: 15 ml
• Vegetable oil: 50 ml
• Black rice vinegar: 5 ml
• Mirin: 20 ml
• Chicken broth: 50 ml

Cooking steps

1. Prepare the sauce. Combine and mix kimchi sauce, chili paste with soy oil, soy sauce, dark rice vinegar, mirin, and chicken broth.

   Required ingredients:

   • Kimchi sauce: 100 g
   • Chili paste: 50 g
   • Soy sauce: 15 ml
   • Black rice vinegar: 5 ml
   • Mirin: 20 ml
   • Chicken broth: 50 ml

2. Cut the squid into rings, heat vegetable oil in a pan, and fry the squid rings for 1-2 minutes on each side. Immediately transfer the rings from the pan to a paper towel folded in several layers to remove excess fat.

   Required ingredients:

   • Squid: 60 g
   • Vegetable oil: 50 ml

3. Slice the green onion lengthwise into feathers.

   Required ingredients:

   • Green onions: 3 g

4. Place the ttoki in boiling water (the water should just cover the dumplings). After a couple of minutes, when the water has almost completely evaporated, add the previously prepared sauce and mix.

   Required ingredients:

   • Tteok (rice dumplings): 150 g
   • Kimchi sauce: 100 g
   • Chili paste: 50 g
   • Soy sauce: 15 ml
   • Black rice vinegar: 5 ml
   • Mirin: 20 ml
   • Chicken broth: 50 ml

5. Add squid rings, corn, chopped chili pepper, and green onion.

   Required ingredients:

   • Squid: 60 g
   • Canned corn: 20 g
   • Chili pepper: 2 g
   • Green onions: 3 g