Tteokbokki is a Korean street food dish consisting of chewy rice cakes and a funky, spicy-sweet gochujang sauce. While delicious and traditional, the glutinous rice cakes are unfortunately less accessible to those of us without a Korean market around the corner.
Ingredients
GOCHUJANG SAUCE:
- 2 tsp.
cornstarch
- 1/2 c.
low-sodium vegetable broth
- 4 tbsp.
gochujang red pepper paste
- 1 tbsp.
sesame oil
- 1 tbsp.
sugar
- 2 tbsp.
reduced-sodium soy sauce
- 2 tbsp.
rice vinegar
- 1
(12-oz.) package fresh gnocchi
- 3 tbsp.
extra-virgin olive oil, divided
- 3
cloves garlic, minced
- 8
scallions, cut into 2" pieces, plus more thinly sliced for garnish
- 1 c.
mozzarella
-
Sesame seeds, for garnish
Description
- Step 1Make sauce: Whisk together cornstarch and vegetable broth, then add gochujang, sesame oil, sugar, soy sauce, and rice vinegar.
- Step 2In a large pot of boiling salted water, cook gnocchi until they float to the surface, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a large plate.
- Step 3In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add as many gnocchi as you can fit in a single layer and sear until browned, about 2 minutes. Flip and sear 2 minutes more. Transfer to a plate. Repeat with remaining gnocchi.
- Step 4Add remaining 1 tablespoon olive oil and cook garlic and scallions until fragrant, about 1 minute. Add all the gnocchi and the sauce and cook until sauce thickens, 2 to 3 minutes.
- Step 5Reduce heat to low and add mozzarella. Cover and let melt, 1 minute. Garnish with scallions and sesame seeds.
