Tkeokbokki
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
-
Tkeokbokki (long rice cakes) 750 g
-
Cabbage, green 275 g
-
Spring onion(s) 1 chaque
-
Gouchu-jang paste 100 g
-
Gochugaru 25 g
-
Soy sauce, dark 40 g
-
Sugar 40 g
-
Garlic cloves 5 each
-
Tkeokbokki (long rice cakes)
-
Cabbage, green
-
Spring onion(s)
-
Eomuk (can substitute crab sticks) 250 g
-
Sesame Oil 60 ml
-
Sesame seeds 30 g
