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

GOURMANDE in OSAKA

DSC02460-001
DSC02365-001

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 !

DSC02368-001

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)

DSC02377-001

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.

2013-05-191

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

DSC02374-001

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

2013-05-19

I add the different ingredients, the sauce, water, then the ttoek and let simmer half an hour. Salt, sugar, hot…

View original post 46 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s