Friday, May 14, 2010

Tteokbokki 2 ways

Chef Shawn has been testing tteokbokki at the O'ngo Cooking Studio in preparation for our class tomorrow. The first version is the traditional soupy version topped with some sesame leaves. He added pineapple for sweetness.

The second version is more of a crispy variation with red chili paste.

I liked the second one more.
Tteokbokki: Rice Cakes in Red Chili Paste Sauce
Topped with Sesame Leaves and has Pineapple
Crispy Rice Cake with Red Pepper Flakes and Sesame Seeds
They are like Tatertots, only better.