Classic Tteokbokki Hot Pot (Lẩu Tokbokki)
Món truyền thống · Korean
A classic Korean spicy rice cake hot pot, featuring chewy tteokbokki, fish cakes, and vegetables simmered in a rich gochujang-based broth. Perfect for sharing.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Tteokbokki rice cakes500g
- Fish cakes (eomuk)200g
- Gochujang (Korean chili paste)4 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Soy sauce2 tbsp
- Sugar1 tbsp
- Garlic, minced1 tbsp
- Scallions2 stalks
- Onion1/2
- Cabbage1/4
- Hard-boiled eggs2
- Water or anchovy broth4 cups
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare the sauce: In a bowl, mix gochujang, gochugaru, soy sauce, sugar, and minced garlic. Set aside.
- 2
Cut fish cakes into bite-sized pieces. Slice scallions diagonally, and chop onion and cabbage.
- 3
In a large pot or Korean hot pot, combine water (or broth), prepared sauce, rice cakes, and fish cakes. Bring to a boil.
- 4
Once boiling, reduce heat to medium-low. Add onion and cabbage. Simmer for 10-15 minutes, or until rice cakes are soft and chewy and vegetables are tender.
- 5
Add sliced scallions and hard-boiled eggs during the last 5 minutes of cooking.
- 6
Season with salt and black pepper to taste. Serve hot directly from the pot.
