| food | Food type | Main Ingredients | Take time | Serve |
| Korea | Snacks | other | 30 minutes | 3 places |
ingredient
- 1 plate
- 6 pieces Marie pliers
- 140 grams of gochujang sauce
- 80 grams Chongga large tteokbokki sticks
- 60 grams of Horeca shredded cheddar cheese
- 1 set Aero black PP food box, 2 compartments with lid, 900 ml. x 25 sets
- 18 pieces of Kimmari ingredients
- 100 grams of Chongjongwon Korean glass noodles
- 15 ml soybean oil
- 100 grams of carrots, cut into 4 cm long strips, 2*2 mm thick
- 20 ml Chongjongwon Korean soy sauce
- 5 grams of fine sugar
- 10 grams Aero sesame oil
- 20g Chongjongwon Korean Soy Sauce
- 3 sheets of Bandarun seaweed wrapped in rice, grade C
- 200 grams Daesang Chef One Korean Fried Batter
- 300 grams of cold water
- 50 ml palm oil
- 1 gram white sesame
- 0.5 g parsley
- Ingredients for Gochujang Sauce Recipe, 3 servings
- 80 g Chongjongwon Gochujang Korean Chili Sauce 1 kg
- 5 grams Daesang Anchovy Seasoning Powder
- 10 grams Aero sesame oil
- 30 grams Mitr Phol Bakery Sugar
- 300 ml plain water
Preparation
- Boil glass noodles in boiling water until cooked for about 5 minutes, then remove and rinse with cold water. Use scissors to cut the noodles into 2-inch lengths.
- Place a pan over medium heat. Add mushrooms and carrots and stir-fry until cooked. Add glass noodles and season.
- 3 sheets of seaweed (cut in half to get 6 small sheets) 1 small sheet of seaweed, add 60 grams of noodles (weighed from the weight of the boiled noodles and stir-fried)
- Put the stir-fried glass noodles into the wrapper, leaving a seaweed edge, and add a little water. Roll it up tightly.
- Mix the tempura flour with cold water until blended.
- Dip the wrapped seaweed in the mixture and fry at 150 degrees.
- Fry until golden brown, then remove and drain the oil.
How to make tteokbokki
- 1. Bring clean water to a boil, then add the kombu. Wait until the water boils again, then scoop out the kombu.
- 2. Add dried fish soup powder and season with gochujang.
- 3. Add soy sauce, mulyod, chili powder, mix well.
- 4. Add the tteokbokki and stir-fry until cooked.
- 5. Serve by pouring the tteokki onto a plate, placing the kimmarie on top and sprinkling with cheese."
