TTEOK-BOKKI – SPICY KOREAN RICE CAKES

Ingredients (makes 1 large/2 medium servings)

Ingredients (makes 2 servings)

For the dough -

5 tbsp arrowroot powder

1 tbsp chickpea flour (besan)

1 tbsp cornflour

Salt and water as required

For the sauce

1 tsp Lite butter

1 tbsp Gochujang (homemade recipe available in feed)

1 tsp soy sauce

1 tsp brown or regular sugar

1/2 cup almond/skim milk

1/2 a stock cube (optional)

1/2 tbsp Greek yoghurt mixed with 1/2 tbsp cream cheese

1 tsp kewpie mayo for garnish (optional)

Salt and water as required

Method

Form the dough with the listed ingredients.
Add just enough water to bring it together.
Knead the dough, break into small balls and form into cylinders.
Be careful of the dough breaking- keep it covered with a wet kitchen towel.
Sauté the cylinders in some butter (you can add a tsp of chopped garlic at this stage if you like.)
Add the Gochujang, salt, soy sauce, sugar and water and let it come to a simmer.
Add the milk, yoghurt , cream cheese and mix gently.
Top with kewpie mayo and DIG in! 🤤