#gungjungtteokbokki #tteokbokki #younstay
Ingredients:
200g joraengi tteok
60g seitan
6 cloves garlic
1/2 green capsicum
1/2 red capsicum
1/2 yellow capsicum
1/2 king trumpet mushroom
4 tree ear mushrooms
4 shiitake mushrooms
1/2 bunch of shimeiji mushrooms
300ml prawn stock
3.5 tbsp mother sauce
Parsley
Garlic chips from 3 cloves of garlic
Gungjung Tteokbokki, a royal court vegetarian dish fit for a Joseon king.
Make the mother sauce first by blending 1 yellow pear ,1 medium onion, 40g peeled garlic, 2 stalks of leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.
Soak 200g joraengi tteokbokki from in water for 30 minutes before cooking. Fry 3 cloves of thinly sliced garlic chips and set aside.
Heat up a wok with 2 tsp of perilla seed oil. Add 6 cloves of sliced garlic and 60g is seitan. Sauté for a few minutes.
Add the soaked joraengi tteok and stir with the rest of the ingredients. Add 3 tbsp of the mother sauce and mix everything well with the sauce.
Add 200ml of prawn, vegetable or chicken stock. Reduce the liquid by half. As the stock reduces, the sauce will thicken up from the rice flour used in the tteok.
Add 1/2 sliced green capsicum, 1/2 sliced red capsicum, 1/2 sliced yellow capsicum, 1/2 sliced king trumpet mushroom, 4 sliced tree ear mushrooms, 4 sliced shiitake mushrooms and 1/2 bunch of halved shimeiji mushrooms. Mix well.
Add another 100ml of stock and reduce the liquid to a creamy like sauce and ensure that the vegetables are cooked and softened. Season with additional salt or light soya sauce if necessary.
Finish with a drizzle of sesame oil and the dish is done. To plate, spoon the contents of the wok onto a white plate or shallow bowl.
Garnish with parsley and the garlic chips and the Joseon royal dish is complete.
This is also based on the version as shown in #younstay.
View the full blog post at thesilverchef.blogspot.com/202...
Music track “Abalone” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low / silverfish
31 июл 2022
