(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
- In a pot bring water to boil.
- Stir in gochujang, gochugaru, soy, sugar until dissolved.
- Add tteok and cabbage, simmer ~10 min, stir so it doesn’t stick.
- Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
- Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.
Are the tteok sort of like gnocchi?
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.
Texture is what I was most interested in, so you’ve answered my questions admirably! Thank you.