Brown butter tteokbokki

Brown butter tteokbokki

Tags

Korean

Cook

Ingredients

  • 450g frozen tteokbokki
  • 1 block tofu, drained and pressed
  • 1 tbsp cornstarch
  • 1 tbsp oil
  • 4 tbsp salted butter
  • 3 shallots, sliced
  • 4 cloves garlic, grated
  • 1 inch ginger, grated
  • 1 tsp gochugaru
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 3 tbsp rice vinegar
  • ½ cup water
  • 2 cups kale shredded
  • 2 stalks scallions, sliced
  • 1 tbsp white sesame seeds

Steps

  1. Drain and press the tofu. Once done cut into triangles. Toss in cornstarch.
  2. Rinse the rice cakes. Add them to a large bowl and cover with water. Set aside.
  3. In the wok heat oil on medium high. Melt half the butter and cook until it foams.
  4. Sear the tofu in batches. Cooking until golden brown on each side. Set aside.
  5. In a small bowl whisk the garlic, ginger, gochugaru, gochujang, soy sauce, maple syrup, rice vinegar and water.
  6. Turn the heat down and add remaining butter. Once melted add the shallots and cook until softened.
  7. Add rice cakes and toss to coat in the butter. Cook for a few minutes.
  8. Add in the sauce and tofu and bring a light simmer. Cook until sauce is reduced.
  9. Add the pak choi and scallion whites. Cook until vegetables have just softened.
  10. Top with scallion greens and sesame seeds.