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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Korean-Osakan Bibin’men (cooled noodles) (via Gourmande in Osaka)

LY

 Korean-Osakan Bibin'men (cooled noodles) Too hot for bibimbap… So let's say, a "Korean" community has been living in Osaka for 130 years now. Their cuisine is now mixed into local gastronomy. Korean cold noodles (soba) boiled and refreshed in iced water. I had in the fridge a pan of cooled boiled shiitake mushrooms. The broth + cider vinegar + sugar made a soup. Cut veggies (daikon radish, cucumber, carrot, green peppers, leeks). Kochijan (chili miso paste). Sesame seeds. A few drops … Read More

via Gourmande in Osaka

Guided tour of my soba closet… (via Gourmande in Osaka)

Guided tour of my soba closet… All about soba and more… What kind of soba do you have in your closet ? What do you prefer ? SOBA DEFINITION Soba is buckwheat in Japanese. A plant, not a real cereal it seems. It is extremely popular in places like Japan, and mountainous areas of Europe, because compared to wheat, it grows more easily in restricted surfaces, on slopes. As the most common (but not unique) buckwheat floor is noodles… soba also took the meaning of "buckwheat no … Read More

via Gourmande in Osaka