Korean Tteokbokki x Indian Makhani Fusion
22Min
4Servings
485Cal
MediumLevel
halal
#fusion#spicy#comfort food#easy
Equipment
Chef's knife
Cutting board
Large frying pan
Stove
Spatula
Serving bowl
Ladle
Ingredients
Tteokbokki Base
Korean rice cakes (softened)
400 g
Gochujang paste
3 tbsp
Fish cakes
150 g
Onion (sliced)
1 piece
Makhani Sauce
Butter
60 g
Tomato sauce
200 ml
Heavy cream
150 ml
Garlic (minced)
4 clove
Ginger (minced)
1 tbsp
Garam masala
2 tsp
Instructions
1
Prepare ingredients
Slice onion and mince garlic and ginger for the sauce base.
2
Prepare Makhani sauce
Melt butter and cook garlic and ginger, then add tomato sauce, cream, and spices to create a rich Indian sauce.
10 minMedium heattimer 2 min
Let sauce simmer gently to develop flavors
3
Cook Korean rice cakes
Add rice cakes, fish cakes, and onions to the Makhani sauce, then stir in gochujang for Korean heat.
12 minMedium heattimer 10 min
4
Serve hot
Portion the fusion dish into bowls while hot.
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or stovetop with splash of water
Best enjoyed fresh, but can be stored in airtight container
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