Sweet and sour tteokbokki with ketchup and kimchi sauce
Sweet and sour tteokbokki with ketchup and kimchi sauce offers a delicious twist on Korean street food. The soft rice cakes are coated in a thick, spicy sauce that blends ketchup’s sweet acidity with the bold flavour of kimchi.
Preparation
Step 1
400 g rice tteokbokki – 200 g oyster mushrooms – 300 g baby broccoli – 1 bunch of spring onions – 3 tbsp Kikkoman Naturally Brewed Soy Sauce
Prepare the tteokbokki according to the packet instructions. Cut the oyster mushrooms into strips and the spring onion into 2 cm pieces. Break the broccoli into smaller pieces. Heat the oil in a saucepan and fry the oyster mushrooms until very browned. Add the Kikkoman Soy Sauce towards the end of frying. Add the broccoli and spring onion and fry for 2 minutes.
Step 2
1 tsp grated ginger – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 1 tbsp gochujang paste – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 200 ml ketchup – 150 g sugar – 1 tbsp Kikkoman Toasted Sesame Oil – 250 ml water
Mix the ginger, Kikkoman Kimchi Chili Sauce, gochujang paste, ketchup, sugar, water and Kikkoman Sesame Oil in a bowl.
Step 3
½ spring onion for garnishing – 1 tbsp roasted sesame seeds
Put the cooked tteokbokki in the pan, pour in the sauce and stir to coat. Garnish with the spring onions and roasted sesame seeds before serving.
Recipe-ID: 1436
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400 g rice tteokbokki – 200 g oyster mushrooms – 300 g baby broccoli – 1 bunch of spring onions – 3 tbsp Kikkoman Naturally Brewed Soy Sauce
Prepare the tteokbokki according to the packet instructions. Cut the oyster mushrooms into strips and the spring onion into 2 cm pieces. Break the broccoli into smaller pieces. Heat the oil in a saucepan and fry the oyster mushrooms until very browned. Add the Kikkoman Soy Sauce towards the end of frying. Add the broccoli and spring onion and fry for 2 minutes.
1 tsp grated ginger – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 1 tbsp gochujang paste – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 200 ml ketchup – 150 g sugar – 1 tbsp Kikkoman Toasted Sesame Oil – 250 ml water
Mix the ginger, Kikkoman Kimchi Chili Sauce, gochujang paste, ketchup, sugar, water and Kikkoman Sesame Oil in a bowl.
½ spring onion for garnishing – 1 tbsp roasted sesame seeds
Put the cooked tteokbokki in the pan, pour in the sauce and stir to coat. Garnish with the spring onions and roasted sesame seeds before serving.
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