Seafood Tteokbokki
Cooking Time
- Cook
Ingredients
- 1 stalk Japanese leek, cut diagonally into 1” pieces
- 3 shrimps
- 2 small squids, cleaned—body cut into ¼" rings
- 3–4 satsuma-age (deep fried fish cake)
- Kosher salt
- 1 tablespoon vegetable oil
Sauce Mixture
- 2 tablespoons (40 g) gochujang sauce (Korean red chili paste)
- 1 tablespoon usukuchi (light color) soy sauce
- 1 tablespoon Korean chili powder
- 1 teaspoon Korean chili flakes
- 2 tablespoons granulated sugar
- 1 ¼ cups (300 ml) water
- 7 oz (200 g) tteok (Korean rice cakes)
Equipment
- Drop Lid
DIRECTIONS
In a small bowl, combine Sauce Mixture and set aside.
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, add leek and sear over medium heat for about 1 minute.
Add shrimp, squid, and fish cakes. Sprinkle with salt and stir gently. Place the drop lid directly on the ingredients, reduce to low heat, and steam-roast for about 2 minutes.
Remove the drop lid and add in Sauce Mixture and rice cakes. Simmer over medium heat for about 5 minutes. Once the sauce comes to a boil, reduce to low heat and continue simmering for about 10 minutes, or until the sauce thickens and the rice cakes are tender. Transfer to a serving bowl and serve.
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