Bulgogi (Korean BBQ beef)
Bulgogi is one of the best loved dishes in Korean cuisine. The sweet and salty soy sauce marinade adds a real depth of flavour and makes the beef incredibly tender. Cook in a pan or on a barbecue to add smokiness
Korean tteokbokki
Serves 2
Easy
Prep:
Cook:
For Su Scott, nothing quite beats the nostalgic taste of simple sweet and spicy tteokbokki (glossy, red braised rice cakes)
Skip to ingredients
- 300g cylinder-shaped rice cakes (fresh or frozen)
- 1 tsp sunflower oil
- 150g leekhalved lengthways then cut into 5cm batons
SAUCE
- 1½ tbsp golden granulated sugar
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp gochugaru (Korean red pepper flakes)
Nutrition: per serving
- kcal459
- fat3g
- saturates1g
- carbs98g
- sugars19g
- fibre4g
- protein8g
- salt3.7g
Method
step 1
If you are using frozen rice cakes, soak them in cold water for 10 mins to soften first. When ready, drain and set aside.
step 2
Combine all the ingredients with ½ tsp of freshly cracked black pepper for the sauce.
step 3
Heat the oil in a high-rimmed frying pan over a medium heat. Lay the leek batons in a single layer and brown lightly for a couple of minutes on each side. Once done, add 300ml of boiled water. Bring to the boil and simmer for 5 mins.
step 4
Stir in the sauce and the rice cakes. Bring to the boil then simmer for 8 mins until the rice cakes are tender and the sauce is reduced and thickened – you can add a touch more water if you prefer a looser consistency. Remove from the heat and enjoy while warm.
