Tteokbokki is a delicious rice cake commonly served in a spicy chili sauce from street carts all over Korea. The traditional version is a Royal Court recipe that is prepared with a soy based sauce. My version is a delicious and savory blend of shiro miso and spicy gochujang with the aromatics of sesame oil, balanced out with a little touch of honey. This has a little kick of spice, but nothing too overwhelming. Another great thing about this recipe is that you can use whatever leftover vegetables you got in the fridge. Hooray for clean fridge!
1 Tablespoon, slivered
200 Gram, thinly sliced
400 Gram, chop
For the sauce
White miso paste
1 Tablespoon (shiro miso)
1 Cup (16 tbs)
1. In a small bowl with sake, add a tablespoon each of gochujang chili paste and white miso. Also add a tablespoon of honey and mix until well combined. Set aside.
2. Take a wok and heat it to high with a couple of tablespoons of sesame oil, add slivered ginger, cook briefly until it starts to smell fragrant.
3. Add thinly sliced pork. Cook that briefly as well, stirring it and breaking it up.
4. Once the pork starts to change color, add the assorted vegetables and the tteokbokki. Stir for a couple of minutes.
5. Now add the prepared sauce mixture and toss everything around until well coated. Then cover and let it simmmer until the tteokbokki are tender.
6. When the tteokbokki are tender and done, give it a taste and season with salt and pepper.
7. Serve warm.
The assorted vegetables used in this recipe are cabbage, carrots, shimeji mushrooms, onions, snow peas and daikon.