Tteokbokki with squid in a wok
4 servings
45 minutes
Recipe from Dmitry Smirnov, chef of Asian restaurants Redbox.
Calories331.6kcal
Proteins11.9grams
Fats18.2grams
Carbohydrates28.4grams
Squid
60
g
Butter
20
g
Spinach
10
g
Canned sweetcorn
20
g
Chili pepper
2
g
Spring onion
3
g
Kimchi sauce
100
g
Chili paste
50
g
Soy sauce
15
ml
Vegetable oil
50
ml
Mirin
20
ml
Chicken broth
50
ml
1
Prepare the sauce. Combine and mix kimchi sauce, chili paste with soy oil, soy sauce, dark rice vinegar, mirin, and chicken broth.
- 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 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.
- Squid: 60 g
- Vegetable oil: 50 ml
3
Slice the green onion lengthwise into feathers.
- Spring onion: 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.
- Tteok (Korean rice cakes): 150 g
- 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
5
Add squid rings, corn, chopped chili pepper, and green onion.
- Squid: 60 g
- Canned sweetcorn: 20 g
- Chili pepper: 2 g
- Spring onion: 3 g
