Tteokbokki with Squid on a Wok

Main Dishes | Korean cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at Asian restaurants in the local area.

Ingredients

Tteok (rice cakes) - 5.3 oz
Squid - 2.1 oz
Butter - 0.7 oz
Spinach - 0.4 oz
Canned Corn - 0.7 oz
Mild Chili Spice - 0.1 oz
Scallions - 0.1 oz
Toasted Sesame - 0 oz
Bulgogi Sauce - 3.5 oz
Chili jam - 1.8 oz
Soy Sauce - 0 fl oz
Vegetable Oil - 1 fl oz
Rice Vinegar for Sushi - 0 fl oz
Mirin - 0 fl oz
Chicken Broth - 1 fl oz

Step by Step guide

Step 1

Prepare the sauce. Combine kimchi sauce, chili paste with sesame oil, soy sauce, dark rice vinegar, mirin, and chicken broth, and mix well.

Step 2

Cut the squid into rings, heat vegetable oil in a skillet, and fry the squid rings for 1–2 minutes on each side. Immediately transfer the rings from the skillet to a stack of paper towels to absorb any excess oil.

Step 3

Slice the green onions lengthwise into thin strips.

Step 4

Place the dumplings in boiling water (the water should just cover the dumplings). After a couple of minutes, when most of the water has evaporated, add the previously prepared sauce and stir.