Ingredients needed:
Garlic finely chopped, carrot juliennes, cabbage shredded, spring onion bulb, spring onion greens , 100g Paneer/Tofu/chicken or any other non veg protein.
Process:
1. Prepare Rice Cakes
*To make delightful rice cakes, begin by filling a spacious mixing bowl with cold
water. Take a sheet of rice paper, dip in the cold water individually, Roll them tightly to form the rice cakes. For bite-sized pieces, cut them in half, or leave them long for a noodle-like appearance. Cut the edges if uneven.
*For a Tasty Variation: Take another set of one or two rice papers, dip, stack, and fill the middle with a sliced cheese or sausage. Fold the sides tightly over the
cheese/sausage, creating two or more rice cakes. Importantly, refrain from cutting these into pieces.
2. Create Broth
*Start by adding Vegetable Broth powder, dried Kombu Strip & Shitake mushroom
pieces to 500ml of water (250ml for starter kit) in a pot, bring it to a simmer(10
minutes), and set it aside.
3. Saute veggies
*Heat sesame oil and saute garlic, carrot, cabbage, spring onion greens, spring onion bulbs, paneer or any other protein along with some Gochujang paste, seasoning sauce, light soy sauce , distilled vinegar and Gochugaru as per your taste .
*Now add the prepared broth mix well and toss in the prepared rice sheet cakes .
*Garnish with lots of spring onion greens and enjoy this quick yet absolutely
flavourful Korean Tteokbokki.
