Korean Spicy Tteok and Sundae Stir-Fry
Tteokbokki-sundae-bokkeum combines chewy rice cakes and Korean blood sausage in a spicy-sweet gochujang, soy sauce, and sugar sauce. The rice cakes are soaked first and then simmered in the sauce so the seasoning penetrates their dense, glutinous interior. Sundae is added near the end and stirred briefly to prevent the casing from bursting. Each bite alternates between the elastic pull of the rice cakes coated in red sauce and the heavier, starchy chew of the sundae filling - a recreation of the classic Korean street food pairing of tteokbokki and sundae in a single pan.
Adjust Servings
Instructions
- 1
Soak rice cakes in cold water.
- 2
Mix gochujang, soy sauce, sugar, and water for the sauce.
- 3
Combine tteok and sauce in a pan; bring to a boil.
- 4
Add sundae and stir-fry together.
- 5
Top with green onion and serve.
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