Tteokbokki with squid
2 servings
30 minutes
Recipe from Dmitry Smirnov, brand chef of Redbox restaurants.
1
Prepare the sauce. Mix kimchi sauce, chili paste with soy oil, soy sauce, dark rice vinegar, mirin, and chicken broth until smooth.
- Kimchi sauce: 100 g
- Chili paste: 50 g
- Soy sauce: 15 ml
- Black rice vinegar (Chinkiang): 5 ml
- Mirin: 20 ml
- Chicken broth: 50 ml
2
Cut the cleaned squid into rings.
- 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.
- Butter: 40 g
- Squid: 120 g
4
Chop the green onion finely.
- Spring onion: 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.
- Tteok (Korean rice cakes): 300 g
6
When most of the water evaporates, add the resulting sauce and mix.
- Kimchi sauce: 100 g
7
Add squid rings, corn, chili, and onion.
- Squid: 120 g
- Canned sweetcorn: 40 g
- Chili pepper: 4 g
- Spring onion: 4 pieces
8
Mix everything well and thicken the sauce by adding a piece of butter to make it glossier and balance the spiciness.
- Butter: 40 g
9
Serve immediately.
