Koyadofu tteokbokki, cooking Korean street’s sticks of fire.

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Today, I’ve made tteokbokki that I call tokkpokki because that’s how I hear it and remember when I have no spell-checker. Yes, that’s hot !

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Here are the ingredients :
-the ttoek are Korean mochi or blocks of rice paste. For this dish the cylinder shape is common.
-veggies (carrot, onion, garlic)
-sauce
-a protein, here tofu (that could be strings of meat, slices of fishcake or boiled egg)

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The spicy Korean miso, gochujang. I’ve added paprika powder for more redness, and 2 dried hot chilis for spiciness. That way you can choose the level of hotness you wish.

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Koyadofu is freeze-dried tofu. The hard blocks can be re-hydrated in water in a few minutes.

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They become like sponges. I had one big block that I cut in slices.

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I add the different ingredients, the sauce, water, then the ttoek and let simmer half an hour. Salt, sugar, hot chili can be added to taste.

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That’s ready.

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Sanchu, Korean salad. That’s not what Koreans do but I like it as a side here.

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A glass of makkoli rice drink.

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The meal was complete with kimchi, and green jeon pancakes.

For more : Korean Compil’

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2 thoughts on “Koyadofu tteokbokki, cooking Korean street’s sticks of fire.

  1. Pingback: Korean Gourmande | GOURMANDE in OSAKA

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