Tteokbokki with squid

2 servings

30 minutes

Recipe from Dmitry Smirnov, brand chef of Redbox restaurants.

Energy value per serving

• Calories: 760.3
• Proteins: 41.9g
• Fats: 21.9g
• Carbohydrates: 93.7g

Ingredients

• Squid: 120 g
• Butter: 40 g
• Spinach: 20 g
• Canned corn: 40 g
• Chili pepper: 4 g
• Green onions: 4 pc
• White sesame seeds: 2 g
• Kimchi sauce: 100 g
• Soy sauce: 15 ml
• Black rice vinegar: 5 ml
• Mirin: 20 ml
• Chicken broth: 50 ml
• Chili paste: 50 g
• Tteok (rice dumplings): 300 g

Cooking steps

1. Prepare the sauce. Mix kimchi sauce, chili paste with soy oil, soy sauce, dark rice vinegar, mirin, and chicken broth until smooth.

   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 cleaned squid into rings.

   Required ingredients:

   • Squid: 120 g

3. Heat a pan with 1 tablespoon of vegetable oil and a piece of butter. Add the squid rings and fry, stirring, for 2-3 minutes. Immediately remove from the pan to prevent the rings from overcooking and becoming tough.

   Required ingredients:

   • Butter: 40 g
   • Squid: 120 g

4. Chop the green onion finely.

   Required ingredients:

   • Green onions: 4 pieces

5. Boil the ttok. Place the ttok in boiling water (the water should just cover the dumplings) and let it soak for 2 minutes.

   Required ingredients:

   • Tteok (rice dumplings): 300 g

6. When most of the water evaporates, add the resulting sauce and mix.

   Required ingredients:

   • Kimchi sauce: 100 g

7. Add squid rings, corn, chili, and onion.

   Required ingredients:

   • Squid: 120 g
   • Canned corn: 40 g
   • Chili pepper: 4 g
   • Green onions: 4 pieces

8. Mix everything well and thicken the sauce by adding a piece of butter to make it glossier and balance the spiciness.

   Required ingredients:

   • Butter: 40 g

9. Serve immediately.