(recipe for 4 portions)

  • 800g tteok (Korean rice cakes), soaked in cold water if hard
  • 1.2l water
  • 4 spoons gochujang
  • 1 spoon gochugaru (optional)
  • 2 spoons soy sauce
  • 2 spoons sugar
  • half of a small cabbage, finely sliced (2 handfuls)
  • 2 green onions
  • 6 cloves garlic, sliced
  • 2 soft-boiled eggs
  • 1 spoon sesame oil (optional)
  • sesame seeds
  1. In a pot bring water to boil.
  2. Stir in gochujang, gochugaru, soy, sugar until dissolved.
  3. Add tteok and cabbage, simmer ~10 min, stir so it doesn’t stick.
  4. Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
  5. Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.
  • Eq0@literature.cafe
    3·
    3 天前

    Sort of. They are more chewy and a bit harder and form-keeping. They also, I feel, absorb less sauce. Main difference is gnocchi are potatoes and eggs, tteok are rice flour, so the taste is clearly different.