A delicious twist on rice to accompany Korean dishes. Tkeokbokki are long, thin cylinders with a chewy texture. They are made from compressed rice. Eomuk are made from minced white fish mixed with potato flour and a few vegetables. Often in the shape of a thin rectangle. Both are available from Korean suppliers.
Ingredients
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Tkeokbokki (long rice cakes) 750 g
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Cabbage, green 275 g
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Spring onion(s) 1 chaque
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Gouchu-jang paste 100 g
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Gochugaru 25 g
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Soy sauce, dark 40 g
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Sugar 40 g
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Garlic cloves 5 each
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Tkeokbokki (long rice cakes)
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Cabbage, green
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Spring onion(s)
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Eomuk (can substitute crab sticks) 250 g
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Sesame Oil 60 ml
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Sesame seeds 30 g
